lentil burger

The BEST homemade veggie burgers! This recipe is completely plant-based, meatless, and easy to make. Protein packed lentils, beets, and walnuts create a hearty meat-like texture and savory seasonings like garlic, smoked paprika, and a sprinkle of cumin take these burgers take these burgers to the next level of deliciousness!

Amazing Homemade Veggie Burgers

beets (about 2 large red beets

garlic

tsp sea salt

olive oil (divided)

tsp smoked parpika (smoked is key)

tsp cumin

bread crumbs

walnut halves (measured whole)

tsp light miso paste (I use chickpea miso)

Worcestershire sauce

tomato paste

tbsp corn starch

parsely

tbsp chopped scallions

water

salt and black pepper

Pulse or very finley chop the walnuts and set aside. Rinse and drain the lentils if using canned. Then chop the garlic, parsely, and scallions and set that aside too. Scrub 2 large red beets and trim off the bottom leaving the top intact (this makes it easier hold on to the beet while you&#039;re grating!)Grate the beets on the side that has the largest holes and measure out 3 cups. 

Prep

Then transfer the shredded beets to a large frying pan and add 2 tbsp of oil and 3/4 tp of sea salt. Sauté for 2 minutes then add chopped garlic, cumin, and smoked paprika. Cook for 4-5 more minutes until the beets are slightly softened and most of the moisture is absorbed. Try not to overcook, or else they&#039;ll get too soft. Tip: if you have extra liquid in the pan, dump the beets into a fine colander to remove the extra moisture.

Cook

Add the cooked beets to a large mixing bowl along with 1/2 cup of bread crumbs, 1 cup of lentils, the finely chopped walnuts, 2 tsp miso paste, 3 tsp Worcestershire sauce, 1 tbsp tomato paste, 1/3 cup chopped parsley, and 2 tbsp of chopped scallions. Add 1 tbsp of corn starch and a 5-6 grinds of fresh black pepper. Mix until well combined.

Transfer 1/3 of the mixture into a food processor along with the remaining 1 tbsp of oil and 2 tbsp of water. Blend until a slightly chunky paste forms. You don&#039;t want it to look perfectly smooth like hummus, so stop blending before it gets to that point.

Add the pureed mixture back into the bowl and mix well. Then divide into 4 large or regular sized 6 burger patties. Tip: Firmly press the burgers into patties so they hold together but not soooo tightly that they&#039;re compacted together. That will also make the burgers mushy!

Add 2 tbsp of oil to a large frying pan and set to medium high heat (a 6-7 on my stove) and pan fry the burgers for 4-5 minutes on each side, and then flip. Cook for another 3 minutes and then transfer to the oven and bake for 30-35 minutes or until firm.

Cook them up! 🍔

Serve on toasted burger buns with lettuce, tomato, and vegan mayo or burger sauce and enjoy!

Serve

These Red Lentil Patties are the perfect meatless option for making vegetarian and vegan burgers or healthy veggie-filled fritters. Made with protein-rich lentils and spices, they are deliciously crisp on the outside and creamy inside. This recipe is egg-free, dairy-free, and can be made gluten-free as well!

Lentil Patties (easy, healthy, protein-rich, vegan)

oz red lentils

red onion (finely chopped)

chili pepper

flour oat flour

yeast flakes

paprika powder (sweet)

salt and pepper (to taste)

olive oil (+ more for frying the patties)

guacamole

parsley

Cook the lentils in salted water for 10 minutes according to package directions. (If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.)

Meanwhile, heat 1 teaspoon of olive oil in a frying pan and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute.

Combine the cooked lentils with the fried onions, garlic, chopped chili pepper, nutritional yeast flakes, cumin, paprika powder, whole wheat flour, and some salt and pepper in a bowl. Then chill the mixture for 1-2 hours (or overnight) in the refrigerator. (If the mixture is still too soft after chilling, you can add more flour. However, the mixture should also not be too firm, or the patties won’t be as creamy inside.)

Form about 12 flat patties from the mixture using slightly moistened hands. Heat some oil in a non-stick pan over medium-high heat and fry the patties for about 4-5 minutes on each side until golden brown and crispy. (Please do not flip them too soon, or the patties may fall apart).

Sprinkle the lentil patties with fresh parsley, if desired, and serve with guacamole or another dip of your choice.

Enjoy!

*Note: Check out the tips, recipe video, and step-by-step pictures in the post above for best results!

Because these burgers use cooked lentils, they have a tender, moist center, which I love. Toasted walnuts give them a bit more texture and breadcrumbs help bind the ingredients together.

Lentil Burgers with Yogurt Herb Sauce

brown lentils

(3 ounces) shelled walnuts

breadcrumbs

scallions

garlic, (coarsely chopped)

Aleppo pepper

baharat

kosher salt

pepper

extra virgin olive oil

Greek yogurt

lemon juice

garlic (finely minced)

black pepper

pitas

carrot

red onion, (sliced)

baby arugula

Cook the lentils: In a small saucepan, combine lentils with cold water to cover by 1 inch. Bring to a boil, and then reduce heat to a simmer. Cover partially and cook until the lentils are tender, but still hold their shape, about 20 minutes. Drain them in a colander and let them cool completely. This can be done up to one day ahead of time.

Toast walnuts: Preheat an oven or toaster oven to 350°F. Spread walnuts on a small baking sheet and bake until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely. This step can be done in advance.

Process burger ingredients: In the bowl of a food processor, combine walnuts, breadcrumbs, scallions, parsley, garlic, tomato paste, Aleppo pepper, Baharat, 1 1/2 teaspoons kosher salt, and a generous grinding of black pepper. Pulse ingredients until they are finely ground. Add lentils and continue pulsing until they are incorporated into the mixture, leaving some whole.

Form the patties: In a large bowl, whisk the egg. Add the lentil mixture; mix until well combined. If time, chill the mixture for an hour, and up to overnight.Then, form the mixture into 6 large balls or, using about 2 tablespoons for each, 16 small balls. Flatten them with the palm of your hands and shape them into 3/4-inch-thick patties. Place them on a plate and refrigerate until you are ready to fry them.

Make Yogurt-Herb Sauce: In a small bowl, combine Greek yogurt, parsley, lemon juice, olive oil, and garlic. Whisk until smooth. Season to taste with salt and freshly ground black pepper.

Fry the burgers: Heat 1/4 cup oil in a large cast iron skillet over medium heat. Add burgers; cook, turning once, until crisp and browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain.

Assemble and serve: Warm pitas or buns in a 300°F oven or toasted oven for 10 minutes. Slice in half. Spread about 1 tablespoon of Yogurt-Herb Sauce on the bottom of each pita half or bun. Layer in shredded carrots, sliced red onion, baby arugula, and burgers. Drizzle with more Yogurt-Herb Sauce.

Excellent, rich flavor. Love the warm heat at the tail-end of each bite. I prepared only 3 of the 6 burgers the first time so that the second batch could be freshly-cooked as well.

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Top 3 lentil burger recipes from across the web

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Top Tags

Amazing Homemade Veggie Burgers

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The most viewed lentil burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine