Description
These hearty and tasty lentil veggie burgers are made with wholesome ingredients and hold their shape beautifully. Cooked green lentils combine with fresh cilantro, grated carrot, old-fashioned oats, and warm spices like cumin and chili powder.
Ingredients
2 ½ cups cooked regular green lentils
½ medium yellow or white onion
3 cloves garlic, peeled
2 large eggs (optional, omit for vegan)
½ cup old-fashioned oats
⅓ cup fresh cilantro or parsley leaves
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon fine salt
¼ teaspoon freshly ground black pepper
1 medium carrot, peeled and grated on a box grater
Up to ½ cup flour of choice if needed (oat flour or all-purpose flour)
Avocado oil or extra-virgin olive oil for brushing
8 hamburger buns, English muffins, or flatbread
Sauce options: Guacamole, Avocado Pesto, ketchup, mayonnaise, or mustard
Greens: Lettuce, arugula, or spinach
Crunchy toppings: Dill pickles, quick-pickled red onions, or sliced radishes
Tomato slices (when in season)
Instructions
1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Drain the lentils very well in a colander, then measure 2 ½ cups and spread them across a lint-free tea towel or paper towels to help dry them. This step is crucial for shaping.
3. Cut the halved onion into a few slices before adding the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but do not over-process.
4. Add the towel-dried lentils, eggs, oats, handful of fresh herbs, chili powder, cumin, salt, and black pepper to the food processor. Process until the mixture resembles chunky hummus—err on the side of caution to avoid over-processing.
5. Stir in the grated carrot by hand. You want carrot flecks visible throughout the mixture.
6. Divide the lentil mixture into 8 equal portions using about ½ cup each. Shape them into patties about 1-inch thick. If the mixture feels too wet to shape, stir in a tablespoon or two of flour as needed.
7. Brush both sides of each patty generously with oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake for 35 minutes total, flipping the patties halfway through.
8. Toast your buns if desired. Top the lower bun with lettuce, if using, then place a veggie burger patty on top. Spread a generous amount of guacamole or sauce on the top bun. Add crunchy toppings and tomato slices, then top with the bun and enjoy immediately.
9. Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days. Freeze leftover burgers in a freezer bag for up to 3 months. Thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes until warmed through.
Notes
Food Processor Essential: A food processor works best to achieve the right chunky-hummus texture. A blender will not work as it creates too-smooth mixture.
Lentil Options: Use freshly cooked green lentils, canned lentils (drained very well), or steamed lentils from the store. Just make sure to towel-dry them completely before using.
Drying Matters: Wet lentils create wet mixture that refuses to hold a shape. Spread lentils on a paper towel and let them dry. This one step changes everything.
Texture Tips: Process the mixture until chunky with visible lumps—not smooth. Lumps create the structure that holds these burgers together beautifully.
Herb Variations: Fresh cilantro or parsley both work wonderfully. You can also try dill, basil, or mint. Use fresh herbs only—dried will not provide the same bright flavor.
Make It Vegan: Simply omit the eggs. The mixture is slightly more challenging to shape but works beautifully. Add an extra tablespoon of oats if needed for binding.
Make It Gluten-Free: Use certified gluten-free oats and oat flour or gluten-free all-purpose flour instead of regular flour if needed.
Add More Seasoning: These burgers play well with extra cumin, paprika, or garlic powder. Taste the raw mixture and adjust spices to your preference.
Serve Without Bread: Place the patty on a green salad or over brown rice with your favorite toppings for a satisfying protein-rich bowl.
Make-Ahead: Bake a batch on Sunday and freeze in a freezer bag for up to 3 months. Reheat in the oven or microwave when you need quick protein.
Topping Suggestions: Serve with bold toppings like guacamole, pickles, and pickled red onions. Arugula or spinach adds peppery contrast. Fresh tomato brings brightness when in season.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baked
- Cuisine: American