Vegan Lentil Burgers

ByHannah Peterson

Golden, crispy on the outside, tender and flavorful on the inside — these Vegan Lentil Burgers are everything you want in a plant-based patty! Packed with protein-rich lentils, colorful veggies, and bold spices, they’re hearty, satisfying, and perfect for burgers, wraps, salads, or eaten straight off the plate.

Why You’ll Love These Vegan Lentil Patties

  • High-protein and fiber-packed from lentils.
  • Crispy exterior with a moist, flavorful interior.
  • Oven, stovetop, or air fryer friendly.
  • Freezer-friendly and great for meal prep.
  • Customizable with your favorite spices and veggies.

Vegan Lentil Burger Recipe

(Makes 8–10 patties)

Ingredients:

  • 1 cup (200g) dry green or brown lentils, rinsed
  • 2½ cups vegetable broth or water
  • 1 medium onion, finely diced
  • 2–3 garlic cloves, minced
  • 1 large carrot, grated
  • 1 red bell pepper, finely diced (optional)
  • ¾ cup (75g) rolled oats or breadcrumbs
  • 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
  • 2 tbsp tomato paste or ketchup
  • 1 tbsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder or cayenne (optional)
  • ½ tsp dried thyme or Italian seasoning
  • Salt & black pepper to taste
  • 2–3 tbsp fresh parsley or cilantro, chopped
  • Oil for cooking (or cooking spray)

Instructions:

  1. Cook the lentils: In a medium pot, bring lentils and broth/water to a boil. Reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain any excess liquid and let cool slightly.
  2. Sauté veggies: While lentils cook, sauté onion, garlic, carrot, and bell pepper in a splash of water or oil for 5–6 minutes until softened.
  3. Mix the patties: In a large bowl, combine cooked lentils (lightly mash about half for better binding), sautéed veggies, oats, flax egg, tomato paste, soy sauce, spices, herbs, salt, and pepper. Mix well. The mixture should hold together when pressed. If too wet, add more oats; if too dry, add a splash of water or broth.
  4. Shape: Form into 8–10 patties (about ½-inch thick). Place on a plate and chill in the fridge for 15–30 minutes (this helps them hold shape).
  5. Cook:
    • Pan-fry: Heat oil in a skillet over medium heat. Cook patties 4–5 minutes per side until deeply golden and crispy.
    • Air Fryer: 375°F (190°C) for 12–15 minutes, flipping halfway.
    • Oven: 400°F (200°C) on a lined baking sheet for 25–30 minutes, flipping halfway.
  6. Serve: On buns with your favorite toppings, in wraps, over salad, or with a side of tahini sauce, vegan mayo, or ketchup.

Storage: Uncooked patties can be refrigerated for 3 days or frozen (layered with parchment) for up to 3 months. Cooked patties keep in the fridge for 5 days or freeze well.

Pro Tips for Perfect Lentil Patties

  • Extra crispy: Lightly coat patties in more oats or breadcrumbs before cooking.
  • Gluten-free: Use certified GF oats and tamari.
  • Oil-free: Bake or air fry with parchment paper.
  • Flavor variations: Add grated zucchini, mushrooms, nutritional yeast for cheesiness, or curry powder for Indian-inspired patties.
  • Binding help: If your mixture is loose, add 1–2 tbsp chickpea flour or more flax egg.
  • Make them mini: Turn into sliders or meatballs for appetizers!

These vegan lentil burgers/patties are crispy, savory, and incredibly versatile — no wonder they’re a repeat favorite. Your photo perfectly captures that gorgeous golden crust and fresh herb finish!

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