Easy Vegan Gluten-free Lentil Burgers Recipe

This easy Lentil Burgers recipe creates a vegan, gluten-free, plant-based burger that’s a high-protein alternative for vegetarian dinner. Vegetarian Lentil Burger recipes are the ultimate in homemade tasty veggie burgers! Veggie Lentil Burgers are healthy patties that are high in fiber, folate and flavor! Use easy-to-follow instructions to make these gluten free burgers with no breadcrumbs today. Includes make-ahead and freezer instructions and favorite toppings tips too!

A lentil burger sits on a plate with potato chips beside it. A bowl of sauce and salad greens are behind it.

Homemade Veggie Burgers

When I first went vegetarian I relied mostly on store-bought products, like veggie burgers. They were very satisfying and tasty, so it worked. Still today we buy store-bought vegan products and they have only improved over time.

However, I also like making my own veggie burgers too. These lentil vegan 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 combined my love of convenience with my desire to control ingredients by making these super easy and, of course, best veggie lentil burgers.

Healthy, super inexpensive and oh-so-tasty, this lentil patty recipe is absolutely my favorite. In fact, I like to make a double batch and freeze some for quick mid-week meals.

What lentils should I use in lentil veggie burgers?

The type of lentils you use for this vegetarian burger matters, because each variety of lentil cooks differently and yields a different texture once cooked. For this lentil burger recipe I used brown lentils. They’re readily available (and affordable), keep a firmer shape, and don’t get overly mushy.
If you want to use another variety, like red lentils, you should mix half and half red lentils with brown lentils.

How do you make bean burgers stick together?

Bean burgers need some ingredient to make them stick together, otherwise they’ll be a crumbly mess. You can keep your bean burgers vegan by using a number of binding ingredients, like bread crumbs (the gluten is the binding agent), ground flax seeds, oats, and more!

Gluten Free Lentil Burgers

This veg burger recipe happens to be gluten-free. With most veggie burgers the goal is to create a firm patty, therefore you have to have the perfect “filler.”

For this lentil burger, I used no breadcrumbs at all. Instead, you’ll find a combination of ground flax seeds, tofu, and rolled oats. It works!

Yes, these are 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, taking a break from gluten by using oatmeal can create diversity in your diet.

Besides, oats also adds fiber and other heart-healthy phytonutrients.

Cooked lentils in a saucepan.

How to Cook Lentils

Cooking with lentils is a great thing to learn because they’re pretty easy to make. That’s because lentils don’t require pre-soaking.

In this recipe, I call for using brown lentils. They’re the ones most commonly available. You can use use green lentils or red lentils, but be aware the cooking time is different.

Combine the lentils, water, and onions in a sauce pan and bring it to a boil. Then reduce the heat until the water is at a low simmer. The water should be moving, but not too much. I love these tips on cooking lentils from The Kitchn.

Cook the lentils 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

Here are the steps to make these tasty lentil burgers:

Step One: Cook the Lentils

Add onion, water, and lentils to a saucepan. Bring it to a boil and then reduce heat to create a low simmer. Cook for 25 – 30 minutes, until the lentils are tender.

Step Two: Create the Batter

The rest of the steps involve a food processor because it makes creating the batter for these patties easy. Combine tofu, 1/2 cup oats, 1 tablespoon ground flaxseed, nuts, and spices in a the bowl of a food processor. Pulse until combined.

Looking down at a bowl of a food processor with ingredients in it, including oatmeal, tofu, spices, and more.

Add two cups of the cooked lentils. Pulse again. Then add the remaining lentils and onions, remaining ground flax, and remaining oats. Use a spatula to stir this together to create the finished batter.

Step Three: Form Patties and Cook

For pan-fried lentil patties: Place a skillet over medium heat and spray with vegetable cooking spray. Use an ice cream scoop or measuring cup to place a dollop of lentil burger batter on the skillet and use a spatula to flatten it out and smooth out the edges. Repeat with remaining space in the skillet.

Cook the lentil patties until lightly browned on one side and then flip and cook on the other side. Transfer to a pan and bake at 300F for about 10 minutes. Repeat with remaining batter.

For baked lentil patties: Create equally-sized patties. Place patties on baking sheets lined with parchment paper and bake in a preheated oven to 375F degrees. Bake for approximately 25 minutes, removing the pan to flip burgers about half-way through.

Do you Bake or Pan Fry Veggie Burgers?

I prefer to pan-fry lentil burgers , but I’m providing processes for making the patties in the skillet and baked.

If you asked me which process I prefer, I would probably respond “skillet” because I like the fried, crispy edge it produces. That said, I could go for baked lentil patties any day of the week!

Also, as a side note, you can make this recipe into Lentil Meatballs too!

Uncooked lentil burger "meatballs" on a baking sheet with a cookie dough dispenser used to form them.

Favorite Topping Tips:

First, let’s begin with the bun. Spread a little vegan butter or olive oil on the cut sides of both buns and place the buns face down in the hot skillet. 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 your veggie burger with lettuce, grilled onions, sliced avocado, vegan mayo, and your favorite condiments. I think a drizzle of this Date-Sweetened BBQ Sauce would be amazing!

The Best Veggie Burger Recipes

Do you like vegan veggie burgers? Me too! Be sure and check these out:

A hand holds a veggie burger, showing off greens and mayo on a whole wheat bun.

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!

A hand holds a lentil burger, showing off greens and mayo on a whole wheat bun.

Easy Vegan Lentil Burgers

This Lentil Burger 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!
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Lentil Burgers
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 185kcal
Author: Marly

Ingredients

  • 1 cup chopped onion
  • 1 cup lentils
  • cups water
  • 1 cup extra firm tofu Pressed to drain extra fluid
  • 2 tablespoon ground flax seeds, divided
  • cups rolled oats, divided (old fashioned oatmeal)
  • 1 tablespoon raw cashews (see note)
  • 2 teaspoons vegetable Better than Bouillon
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon rubbed sage
  • ¼ teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper

Instructions

  • 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.

Notes

I use cashews to add a little fat/texture. You can use any kinds of nuts or seeds you want.
Nutrition Facts
Easy Vegan Lentil Burgers
Amount Per Serving
Calories 185 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 228mg10%
Potassium 411mg12%
Carbohydrates 27g9%
Fiber 9g36%
Sugar 2g2%
Protein 11g22%
Vitamin A 130IU3%
Vitamin C 2.6mg3%
Calcium 41mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

However you eat these Lentil Burgers, be prepared for a satisfying lunch or dinner !

Enjoy!

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20 Responses to Easy Vegan Gluten-free Lentil Burgers Recipe

  1. I make a great vegan burger with rice and lentils, but sometimes I don’t have leftover rice on hand and sometimes it feels like a hassle to make the rice so I can make the burger. This is a great alternative!

  2. Those sounds totally great, and I’ll be trying them soon, with some hummus perhaps, and some of those amazing tomatoes from our farmers market.

  3. Hi Marley! These lentil burgers sound wonderful. I would way prefer these to any packaged “veggie” burger…xo

    • You know, I would have never believed that to be the case when I first became vegetarian. I thought then that the packaged veggie burgers were so great. And they still work in a pinch, but I really love discovering what you can do with more natural ingredients…like lentils and chickpeas and black beans. Oh, don’t get me started!

  4. This looks so yummy! Can’t wait to try, perfect for summer.

    Are there any substitutes for the tofu?

    • I like pre-made veggie burgers too, Flora! However, these are so easy to make and you can freeze them too. There’s something to be said for adapting the flavors and knowing what’s inside as well. Hope you love them!

  5. Just made these, they were soooo good ! I didn’t have onions on hand so I cooked the lentils with some frozen veggies (I think it had a tiny bit of onion though) but it was delicious anyway, thanks for the recipe 🙂

    • Thanks, Nyms! I’m so glad you liked this recipe. I agree with you…it’s so good! And affordable is a nice bonus too!

  6. These sound amazing, and I want to try them. I was wondering where you get the Mushroom Better than Bouillon. I was going to order it from Amazon, but the one they sell has whey in it.

    • Hi Rhonda. Thanks for your comment. I looked through my orders on Amazon and didn’t see that I ordered the Mushroom BtB there. So, I must have bought it in the store. We used it all, so I don’t have the bottle here anymore. I KNOW I looked at the container before I bought it, but now I’m wondering if I either missed that it has dairy in it, or they changed the formula. Either way, I’m changing this post to the Vegetable BtB, because it is certified Vegan. Thanks for pointing this out!

  7. I made these for my guests (2 are vegan but the rest are meat eaters) and they all loved them. I substituted a block of regular vegetable stock for the Better than Bouillon as we don’t get it here. I doubled the recipe and fried half in a skillet and baked the other half in the oven. The ones fried in the skillet definitely taste better but the ones baked in the oven are obviously healthier. They hold their shape very well and I have a few left over which I will try to freeze. I used a large circular cookie cutter as a mould so that they were all the same size and shape. This recipe is so good, however, that I am going to order a burger press so that I can make loads. Thank you so much for sharing. This is definitely going to be our go-to vegan burger recipe.

  8. That is a very nice list. I already knew many of those amazing blogs but some of them are new to me. It is always great to discover new blogs to follow 🙂 Thanks for introducing them to me 😉

  9. This looks like a really nice recipe! Have you ever tried oat flour with this recipe? I think the binding should still work, but the texture might be different!

    • Hi there. I haven’t tried oat flour per se, but I oftentimes use oats and grind it to a course flour and so I think that’s the same concept. I find it works wonderfully. The texture of using actual bread crumbs is great too, however, I like having some gluten-free options.

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