I still remember the first time I made lentil burgers for my family. We were looking for something a little different from our usual weeknight dinners, and I figured a plant-based patty could hit that sweet spot between hearty and healthy. I was worried my picky eaters wouldn’t be on board, but these lentil burgers surprised us all with their comforting texture and rich, savory flavor.
What makes these lentil burgers a real home cooking winner is how reliable they are. Every time I whip up this lentil patty recipe, it turns out just right—moist, flavorful, and sturdy enough to hold together on a bun. Plus, it uses ingredients I almost always have in my pantry, which means no complicated shopping trips or last-minute store runs.
If you’re like me and enjoy simple dishes that still make an impression, this is the kind of recipe to keep on hand. You can dress these vegan lentil burgers up or down based on what you have in the kitchen, and they work great for busy weeknights or casual weekend meals. I’ve even found that friends and family often ask for the recipe after trying homemade lentil burgers at my house.
So, if you’re looking for a tasty vegetarian burger that won’t let you down, I invite you to make this recipe your own. It’s approachable, dependable, and perfect for home cooks wanting something comforting yet fresh on the dinner table.
What You’ll Need:
- 1 1/2 cups cooked brown or green lentils (You can use canned lentils to save time—a great shortcut for busy evenings)
- 1/2 cup finely chopped onion (You’ll find fresh onions in the produce aisle; if you’re in a pinch, yellow onion works just fine)
- 1/2 cup old-fashioned rolled oats (No worries if you don’t have oats—I often use breadcrumbs in my lentil burgers)
- 2 cloves garlic, minced (Fresh is best, but jarred minced garlic works in a tight spot)
- 1 tablespoon tomato paste (This gives the plant-based patties a subtle tang; if you don’t have paste, a spoonful of ketchup is a simple swap)
- 1 teaspoon ground cumin (A little spice goes a long way; if cumin isn’t your thing, smoked paprika adds warmth)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or your favorite cooking oil (For sautéing and pan-frying)
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes; this helps bind the lentil patty recipe, but you can use a regular egg if you prefer)
This lentil burgers recipe keeps costs reasonable because lentils and oats are affordable pantry staples that stretch well. Preparing lentils ahead and storing them in the fridge or freezer can cut prep time drastically for future meals.
If you have extra lentil patties, store them in an airtight container in the fridge for up to 4 days or freeze for longer. I like adding a bit more oats than most recipes call for—it helps the patties hold together without becoming dry.
Let’s Make It Together:
- Prep your lentils and vegetables first. If you’re cooking lentils from dry, rinse them and simmer until tender, about 20–25 minutes. Otherwise, canned lentils work well and save time. While those cook, finely chop the onion and mince the garlic.
- Sauté onions and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and cook until translucent, about 5 minutes, then stir in the garlic and cook another minute. The aroma here sets the tone for your lentil burgers.
- Mix the base ingredients. In a large bowl, combine the cooked lentils, sautéed onions and garlic, rolled oats, tomato paste, cumin, smoked paprika, salt, and pepper.
- Add the flax egg to bind. Mix thoroughly. Don’t worry if the mixture feels a little sticky; this is just right for forming sturdy plant-based patties.
- Shape your lentil burgers. Wet your hands to prevent sticking and form the mixture into 4 evenly sized patties. This step is where I used to rush, but taking your time here really pays off.
- Cook the patties. Heat the remaining tablespoon of olive oil in your skillet over medium heat. Cook the patties about 4-5 minutes per side until crisp and golden. Your kitchen will smell amazing when your lentil burgers are ready.
- Rest and assemble. Let the patties cool slightly to firm up before adding to buns or plates.
From start to finish, this lentil burgers recipe takes about 40-50 minutes, with much of that passive cooking time. While that cooks, you can set the table or whip up a quick side salad. If you love plant-based patties, you might also enjoy this classic lentil burgers recipe for another take on the basics.
How to Serve & Enjoy:
I usually serve lentil burgers on toasted whole wheat buns with a spread of mustard or vegan mayo, fresh lettuce, tomato slices, and pickles. This gives a fresh crunch that balances the soft lentil patty nicely.
For sides, I love pairing these vegan lentil burgers with oven-roasted sweet potato fries or a simple coleslaw. The sweetness and crispness complement the earthy flavors in the lentils well.
These homemade lentil burgers work perfectly for casual family dinners or when hosting friends who enjoy vegetarian options. I’ve found they’re a crowd-pleaser without a lot of fuss.
Leftover lentil burgers can be crumbled and used in wraps, tossed in salads, or even mixed into a breakfast hash. For a seasonal twist, try adding chopped bell peppers or shredded carrots into the lentil patty recipe. A recent variation I enjoyed came from Sarah’s Vegan Kitchen, where she adds walnuts for extra texture.
Your Questions Answered:
Can I make this lentil burgers ahead of time?
Absolutely. You can prepare the patties in advance, store them in the fridge, and cook them just before serving. Some cooks freeze raw patties and cook from frozen later—just add a few extra minutes to cooking time.
What’s a good substitute for rolled oats?
Breadcrumbs, crushed crackers, or even cooked quinoa work well as a binder in this lentil patty recipe. Each change slightly affects texture but keeps the burgers solid.
Can I use red lentils instead?
Red lentils tend to be softer and less firm than brown or green ones, so I find lentil burgers turn out better with green or brown lentils for that right consistency.
How do I adjust this lentil burgers for more or fewer people?
This recipe easily doubles or halves. If scaling up, keep an eye on seasoning levels and adjust to taste.
Are these vegan lentil burgers gluten-free?
Yes, as long as you use gluten-free oats or breadcrumbs. This homemade lentil burgers recipe is flexible to accommodate dietary needs.
What’s the best way to reheat lentil burgers?
I recommend reheating them in a skillet to preserve crispness, rather than microwaving which can make them soggy.
Can I bake instead of pan-fry?
Definitely. Baking at 375°F for about 20 minutes, flipping halfway, yields tasty lentil burgers with less oil—great for a lighter meal.
If you’re curious for more nutritious plant-based patties, Something Nutritious blog has a lovely lentil burgers variation worth checking out. For family meal ideas that complement this dish, try my turkey burger chili or something fun like cream cheese sausage balls.
Final Thoughts:
This lentil burgers recipe holds a special place in my collection because it reliably satisfies both vegetarians and meat-eaters alike. It’s straightforward and forgiving, perfect for home cooks who want a tasty vegetarian burger without fuss.
My Best lentil burgers Tips:
– Don’t skip the sautéed onions and garlic—they add depth you can’t get from dry spices alone.
– Let the patties rest a few minutes after cooking to firm up.
– Use rolled oats or breadcrumbs generously to prevent crumbling without drying out.
Among the variations I’ve tested, adding shredded carrots, swapping cumin for chili powder, or mixing in chopped mushrooms all work beautifully. The classic version, however, still gets requested most when friends come over.
I hope you’ll love how these homemade lentil burgers make weekday dinners both healthy and fun. They’re easy enough to prepare after a busy day, adaptable to your tastes, and satisfying every time.
Give this lentil burgers recipe a try, make it yours, and enjoy the comforting flavors with your cooking friends. For another twist on savory homemade dishes, check out my favorite chocolate mint crinkles to round out your meal a little later.
Happy cooking!
lentil burgers
Delicious and hearty lentil burgers that are packed with protein and perfect for a satisfying vegetarian meal. These burgers are easy to make and great for grilling or pan-frying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup dried brown lentils
- 2 1/2 cups water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: 1/4 cup chopped fresh parsley
Instructions
- Rinse lentils and place them in a saucepan with water. Bring to a boil, then simmer uncovered for 20-25 minutes until lentils are tender. Drain any excess water and let cool.
- In a large bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.
- Add chopped onion, garlic, breadcrumbs, egg, tomato paste, cumin, smoked paprika, salt, pepper, and parsley if using. Mix well to combine into a dough-like consistency.
- Shape the mixture into 4 equal-sized patties.
- Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
- Serve the lentil burgers on buns with your favorite toppings and condiments.
Notes
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). These burgers also taste great with avocado and spicy mayo.