This recipe for vegan Lentil Burgers is the ultimate in tasty veggie burgers that you can make right at home! Inspire yourself and others with this healthy patty that’s high in fiber, folate and flavor! Use easy-to-follow instructions to make yours today. Includes make-ahead and freezer instructions and favorite toppings tips too!
DIY Veggie Burgers
When I first went vegetarian, oh so many years ago, I relied mostly on store-bought products, like veggie burgers. They were very satisfying and tasty and so it worked. Still to this day we buy store-bought vegan products and I can testify that they have only improved over time.
However, I also like making my own veggie burgers too. These lentil burgers are a perfect example.
It’s sort of an out-of-body experience when I realize what a control freak I can be. I love the conveniences of store-bought, but I crave the knowing and adaptiveness of what I’m eating. Besides, when I make it myself, I can decide what herbs and flavors are involved.
So, I decided to marry my love of convenience with my desire to control ingredients by making these super easy and, of course, vegan lentil burgers. Healthy, easy, inexpensive and oh-so-tasty, these are absolutely my favorite. In fact, I like to make a double batch and freeze some for easy mid-week meals.
Gluten Free Lentil Burgers
This recipe happens to be gluten-free, not specifically by design, but it is a pretty nice side benefit. Because with most veggie burgers the goal is to create a firm patty, I’m always on the lookout for the perfect “filler.”
For this lentil burger, I used a combination of ground flax seeds, tofu, and rolled oats. It worked like a charm!
That means I made these lentil burgers without breadcrumbs. Why does that matter? Well, if you’re someone who doesn’t worry about gluten, maybe it doesn’t matter at all. But then again, it’s always good to not oversaturate your diet with one item, such as bread. So, taking a break from gluten by using oatmeal can create diversity in your diet.
Besides, oats also adds fiber and other heart-healthy phytonutrients.
How to Cook Lentils
I’m sharing with you steps on how to make everything in this recipe, including cooking the lentils. Cooking with lentils is a great thing to learn as a vegetarian or a vegan because they’re pretty easy to make. That’s because lentils don’t require any pre-soaking.
In this recipe, I call for cooking the lentils with the onions, until the moisture is all cooked out. In fact, the trick to improved texture in your lentil burgers is reduced moisture from the ingredients. To achieve this, when the lentils are done, I will remove the lid and leave the saucepan on the stove for a few minutes to let it “burn off ” some steam (aka moisture).
How to Make Vegan Lentil Burgers
The rest of the steps involve a food processor. It makes creating the batter for these patties nice and easy.
I also use a special ingredient, mushroom bouillon. Now, if you don’t have mushroom bouillon handy, you can substitute vegetable bouillon, just be sure to taste the batter to see if the flavor is right.
Finally, I provide two different processes for making the patties: skillet and baked.
If you asked me which process I prefer, I would probably respond “skillet” because I like the crispy edge it produces. That said, I could go for either one if they’re sitting in front of me!
Also, as a side note, you can make this recipe into Lentil Meatballs too!
We hope you love this recipe for Easy Vegan Lentil Burgers. We sure do! If you decide to make it, be sure and grab your phone and take a quick photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
- 1 cup chopped onion
- 1 cup lentils
- 2½ cups water
- 1 cup extra firm tofu Pressed to drain extra fluid
- 2 tablespoon ground flax seeds, divided
- 1¼ cups rolled oats, divided (old fashioned oatmeal)
- 1 tablespoon raw cashews (see note)
- 2 teaspoons mushroom Better than Bouillon (see note)
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon rubbed sage
- ¼ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
Add chopped onions and lentils to a saucepan. Add the water. Bring this to a boil, then reduce heat to low, cover, and cook for 25 minutes.
In a food processor, add the tofu, 1 tablespoon of ground flax seeds, ½ cup of rolled oats, raw cashews (or nuts/seeds of your choice), bouillon, nutritional yeast flakes, sage, turmeric, and paprika. Pulse until combined.
When the lentils are done (they should be tender), drain any excess liquid using a strainer. I dabbed it with a paper towel as well. Less liquid is good. Add 2 cups of the lentil mixture in with the tofu mixture. Pulse to combine.
Add the remaining lentil mixture into the food processing bowl and use a spatula to stir it. Add the remaining ground flax and oats and stir to combine. Set aside for about 5 minutes, to allow the mixture to thicken.
Skillet Method: Spray cooking spray over a skillet. Place over medium to medium-high heat. Use an ice cream scoop to place dollops of the lentil mixture equally spaced apart on a skillet. Use the back of the scoop to spread the dollops out to form the shape of a patty. Sprinkle the tops of each with freshly ground pepper. Cook for several minutes until the bottom side is golden brown. Flip and cook the other side as well. Place cooked burgers in a heated oven or toaster oven set at 250F while repeating this process with the rest of the lentil batter.
Oven Method: Heat your oven to 375F. Line two baking sheets with parchment paper. Use an ice cream scoop to place dollops of the lentil mixture equally spaced apart on the baking sheets. use the back of the scoop to spread the dollops out to form the shape of a patty. Sprinkle the tops of each with freshly ground pepper. Bake for 25 minutes, flipping the burgers about half-way through.
Serving suggestions: Place lentil burger between two slices of a grilled bun (put a little olive oil in your skillet - yes, that same one again - and place the buns face down in the skillet and cook until the bread is lightly browned). Or you can do like me, and opt for a gluten free dinner by placing your lentil burger between two slices of lettuce. Top with lettuce, grilled onions, and your favorite condiments.
Burgers will last 4 - 5 days in the fridge or up to 2 months in the freezer.
I used mushroom bouillon, but you can use vegetable bouillon.
I use cashews to add a little fat/texture. You can use any kinds of nuts or seeds you want.
However you eat these Lentil Burgers, be prepared for a satisfying lunch or dinner !