Vegan Lentil Burgers
Vegan Lentil Burgers 🍔
These Vegan Lentil Burgers are hearty patties packed with cooked lentils, shredded carrot, herbs, and a little binder so they actually hold together. They pan-fry until the edges are crisp and the middle stays tender. Pile them on a bun or eat them straight off the plate with extra parsley.
I love these when I want a burger that doesn’t fall apart in the skillet. Chill the mix, don’t skip the squeeze-dry step on the vegetables, and they sear like they mean it.
Jump to Recipe ↓ 🌱
Why You’ll Love These Lentil Burgers 💚
- 🌱 Completely vegan
- 🫘 High-protein lentils
- 🥕 Carrot and herbs in every bite
- 🔥 Crisp pan-fried crust
- 🍔 Bun or plate — both work
- 🧊 Freezer friendly
The Secret to Patties That Don’t Crumble
Mash only some of the lentils so the mix is sticky but still has texture. If it’s wet, add breadcrumbs. If it’s dry, add a spoon of tomato paste or aquafaba. Chill the shaped patties 15 minutes before they hit the pan. Medium heat is better than blasting them — you want a crust before the inside burns.
Frequently Asked Questions ❓
Which lentils work best? 🫘
Brown or green lentils. Red lentils get too soft and mushy for burgers.
Can I bake them? 🔥
Yes. Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once.
Do they freeze well? 🧊
Yes. Freeze cooked or uncooked patties with parchment between them.
🌱 Vegan Lentil Burgers
Ingredients 🛒
- 2 cups cooked brown or green lentils, drained well
- 1 small onion, finely diced
- 1 carrot, grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs or oat flour
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Oil, for pan-frying
Instructions 👩🍳
- Mash about half the lentils in a bowl, leaving the rest whole.
- Stir in the onion, carrot, garlic, breadcrumbs, tomato paste, parsley, soy sauce, and spices. Mix until it holds together when pressed.
- Shape into 8 patties. Chill 15 minutes if the mix feels soft.
- Heat a thin layer of oil in a skillet over medium heat.
- Cook 4–5 minutes per side, until deeply golden and heated through.
- Serve on buns or on a plate with extra parsley.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 130 |
| Protein | 7g |
| Net carbohydrates | 15g |
| Total carbohydrates | 19g |
| Fiber | 4g |
| Total fat | 3g |
| Sodium | 320mg |
Estimates based on lentils, carrot, breadcrumbs, and pan-frying oil. Exact numbers may vary by breadcrumb brand. Values are for the patty only.
Notes & Tips 💡
- If the mix is sticky, wet your hands before shaping.
- A spoon of quinoa or leftover rice adds extra texture.
- These are excellent with vegan mayo, pickles, and a toasted bun.
- Reheat leftovers in a skillet so the crust comes back.
These Vegan Lentil Burgers are crisp, herby, and packed with lentils. A patty that holds together and actually tastes like dinner. 🍔🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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