Lentil Burgers
Published Jan 26, 2025
These Lentil Burgers are in my top 3 when it comes to plant based burger patties! The outside is crispy and the inside feels meaty when you bite into it!
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My Lentil Burger Recipe is So Good!
I’ve got a lot of burger recipes on my site—everything from salmon burgers, air fryer burgers and even a Quinoa burger—but I realized I was missing one of my favorites: a good lentil burger. I eat lentils at least once a week (sometimes twice), and I’ve found so many creative ways to use them beyond soups and salads.
These lentil burgers are one of those recipes I make often they’re crispy on the outside, have a “meaty” texture on the inside, and don’t fall apart or feel mushy when taking a bite like some veggie burgers can.
AND The ingredients are probably things you already have—cooked lentils, some spices, oats, and a few veggies. The patties are made in a food processor, and before I know it, I’ve got crispy, golden burgers that hold their shape and taste amazing.
I like to pair my lentil burger with a quick burger sauce and my favorite toppings. Sometimes it’s a classic lettuce-and-tomato situation, and other times I pile on pickled onions or avocado, depending on my mood.
Ingredients You’ll Need
- Green lentils: Green or brown lentils are ideal for veggie burgers because of their texture. Avoid red lentils—they’re too soft for this recipe. If you need help cooking dry lentils check out my tutorial on how to cook lentils for any recipe.
- Shallots: You can use ½ a small yellow or white onion if that’s what have on hand. I just prefer shallots in this recipe as they don’t overpower everything else.
- Carrots: I don’t recommend switching out the carrot with anything else.
- Garlic: If you’re out of fresh garlic, ½ teaspoon of garlic powder works as well.
- Tomato paste: If you don’t have tomato paste, try ketchup or even a spoonful of marinara sauce as a substitute.
- Worcestershire sauce: For a vegetarian option, use soy sauce or tamari instead.
- Spices and seasonings Salt and pepper season the burgers. I also use cumin and coriander, but feel free to experiment with what you’ve got in your spice cabinet.
- Quick Oats: Nutritious oats bind all the ingredients together. Rolled oats can work as well—just pulse them slightly in a blender to break them up so you aren’t eating large pieces of oats.
- Olive Oil: You can substitute with avocado oil or another neutral oil.
Popular Additions
- Chopped Fresh Herbs: Add 2–3 tablespoons of fresh parsley, cilantro, or dill to brighten the flavor of the patties.
- Grated Cheese: Mix in ¼ cup of grated Parmesan, cheddar, or feta.
- Add some Heat: Add ½ teaspoon of cayenne pepper or red chili flakes for a touch of heat.
- Lemon Zest: Stir in the zest of 1 lemon to add a fresh citrus flavor. Ps. If you do this a highly recommend serving with my homemade Tzatziki Sauce or Toum!
- Chopped Nuts or Seeds: Mix in 2 tablespoons of chopped walnuts, sunflower seeds, or pepitas for extra texture.
- Egg: Mix in 1 egg for added binding, or use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan option.
Burger Toppings
- Classic: Lettuce, tomato, red onion, and pickles for a timeless combo.
- Cheesy: A slice of your favorite cheese, like cheddar, pepper jack, or even vegan cheese.
- Avocado or Guacamole: Creamy and rich, these are great for adding extra flavor and healthy fats.
- Herbs and Greens: Fresh arugula, spinach, or even microgreens for a peppery bite.
- Condiments: Ketchup, mustard, BBQ sauce, Ranch or a homemade burger sauce (like the Greek yogurt-based one in this recipe).
- Caramelized Onions: Sweet and savory they are one of my favs!
- Egg: A fried egg or poached egg on top for a protein boost.
- Crispy Add-Ons: Fried onions or a handful of crushed tortilla chips for crunch.
How to Make Lentil Burgers
My Best Burgers with Lentils Tips
- Drain the lentils well: If you don’t the extra water will make the burger mixture too wet, so make sure to drain and dry your lentils thoroughly before adding them to the mix.
- Don’t Over-Pulse the Mixture: You want a texture that holds together but still has small chunks for a “meaty” bite. Avoid blending the mixture into a paste.
- Resist the urge to flip your patties too soon! If you want to check on the progress of your patties, use a spatula to gently lift them up on one side and give the underside a peek, instead of flipping them before the crust has had a chance to develop.
- Chill the Patties: It’s optional, but if you refrigerate the patties for 15–20 minutes before cooking. It will help them firm up and hold their shape better in the skillet.
What to Serve
Recipe Help & Common Questions
Let the cooked patties cool completely before storing them. Place them in an airtight container with parchment paper between each patty to prevent sticking. Store in the fridge for up to 4 days.
Reheating Lentil Burgers:
In a Skillet: Heat a small amount of oil in a skillet over medium heat. Cook the patties for 2–3 minutes per side until heated through and crispy again.
In the Oven: Preheat the oven to 375°F (190°C). Place the patties on a baking sheet and bake for 8–10 minutes, flipping halfway through.
In an Air Fryer: Reheat at 375°F (190°C) for 5–6 minutes. This method is great for bringing back the crispy texture.
Avoid Microwaving: Microwaving can make the patties soggy and lose their crisp exterior. Stick to reheating on the stovetop, in the oven, or in the air fryer for the best results.
Yes, these burgers can be frozen for up to 3 months before cooking them. Freeze them solid on a baking sheet before transferring to a container or freezer bag. Then thaw them overnight in the fridge before cooking.
Yes! Preheat your oven to 375°F (190°C) and place the patties on a parchment-lined baking sheet. Brush them lightly with olive oil and bake for 20–25 minutes, flipping halfway through, until they’re golden and crisp.
Cook the patties in a hot skillet with just enough oil to coat the bottom. Avoid overcrowding the pan so the patties can crisp up evenly.
More Lentil Recipes:
- Lentil Cakes
- Red Lentil Curry
- Tomato Lentil Soup
- Mujadara Hamra lentils & bulgur
- Lentil Salad
- Lentil Kale Soup
- Lebanese Mujadara lentils & rice
If you try this feel good Lentil Burger recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so I can repost on Stories!
Lentil Burgers
Ingredients
- 2 cups cooked green lentils well-dried
- 2 shallots roughly chopped
- 2 carrots roughly chopped
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup quick oats
- 2 tablespoons olive oil
Burger Sauce
- ½ cup Greek yogurt
- 1 teaspoon dried parsley
- ½ teaspoon dill powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a food processor, combine the cooked lentils, shallots, carrot, garlic, tomato paste, Worcestershire sauce, cumin, coriander, salt and pepper. Pulse until the mixture is mostly smooth, with a few chunks for texture.
- Add the oats and pulse briefly to combine. The mixture should be thick enough to hold its shape when formed into patties. If it’s too wet, add more oats, a little at a time, until it reaches the right consistency.
- Using your hands, shape the mixture into 4 patties about 3-4 inches wide and ½-inch thick.
- Heat the olive oil in a large skillet over medium heat. Cook the burgers for 4-5 minutes on each side, until they are golden brown and crisp on the outside. Serve the lentil burgers on buns with the burger sauce, if desired, and your favorite toppings.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
These burgers have excellent flavor! The Worcestershire sauce made such a difference. The burgers were a bit soft; my daughters fell apart, but we all thoroughly enjoyed them. I like lentils, but I thought the burger might be dry. Not at all. They were a delight to eat!
Yay, so happy you liked them!! Thank you!
What do you mean by ensuring the lentils are dried well before using. I’ve cooked them and sat them in a mesh strainer afterwards. Should I spread them out on a towel to dry – if I do that, they’ll be out on my counter all day. I’m new to cooking with pulses so I appreciate any details that helps ensure a positive outcome. Thanks!
Great question, Marni! You want to get as much moisture out of the lentils as you can before adding them to the food processor and mixing them with out ingredients. I like to ensure my cooked lentils are sufficiently drained and then lie them on a towel or paper towel and pat them dry. You don’t need to dry them completely, just try to get as much of the residual water as you can. Hope that helps!
Hi Yumna, I love your recipes! Do you think it’s possible to substitute the lentils with black beans?
Hi there! If you want to use black beans, I recommend you try my Black Bean Burger recipe instead. Enjoy!
I love this recipe because I make a batch for the week and I eat it with salad or mashed potatoes or as a burger. Hot or cold it tastes amazing
Love that!! So happy you enjoy the recipe and find it easy to meal prep, Ildi!!