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

These vegan lentil burgers are 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! Includes make-ahead and freezer instructions and favorite toppings tips, too.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 185kcal

Ingredients

  • 1 cup chopped onion
  • 1 cup lentils
  • 2 ½ cups water
  • 1 cup extra firm tofu Pressed to drain extra fluid
  • 2 tablespoon ground flax seeds, divided
  • 1 ¼ 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 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 250°F/120°C while repeating this process with the rest of the lentil batter.
  • Oven Method: Heat your oven to 375°F/190°C. 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 to 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

Calories: 185kcal | Carbohydrates: 27g | Protein: 11g | Fat: 3g | Sodium: 228mg | Potassium: 411mg | Fiber: 9g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 2.6mg | Calcium: 41mg | Iron: 3.1mg