These easy lentil burgers pack about 14 grams of plant protein into each patty. Tender and savory inside with a crispy exterior, they use inexpensive pantry staples and are a top choice for homemade veggie burgers.
If you enjoy these lentil burgers, try other favorites like Kidney Beet Burgers, Chickpea Burgers, and Sweet Potato Black Bean Burgers.
I’m always testing simple, budget-friendly vegan meals, and these Easy Vegan Lentil Burgers deserve a spot on any thrifty menu. The first time I made them I was surprised by how meaty and satisfying the patties felt, without any pricey meat substitutes. Lentils provide that satisfying texture and hearty flavor.
Made with brown or green lentils, a handful of spices, and a few pantry staples, these burgers are flavorful without being fussy. I like pan-frying for extra-browned edges, but baking works well too. They reheat nicely and freeze well once cooked.
Why you’ll love this lentil burgers recipe
- Packed with plant protein – Each patty delivers roughly 14 grams of protein, so these burgers are filling and nutritious.
- Budget-friendly – The recipe uses inexpensive, easy-to-find ingredients like dry lentils, simple spices, aromatics, and breadcrumbs.
- Simple and versatile – Assembly is quick. You can pan-fry or bake the patties, make them ahead, and freeze cooked burgers for later.
How to make vegan lentil burgers
See the full ingredient amounts and step-by-step instructions in the recipe section below.
Start by cooking the lentils on the stove until they are tender but hold their shape. Drain them and let them dry so the mixture isn’t too wet.
The lentils must be dry
Drying the lentils after cooking is crucial. Spread them on a clean dish towel or paper towels so excess water is absorbed. Too much moisture results in soft, crumbly patties.
Pulse the cooked lentils a few times in a food processor until the mixture is mostly mashed but still has some whole lentils for texture. Transfer the mashed lentils to a bowl and stir in the remaining ingredients until just combined. Shape into patties and either pan-fry or bake until golden and crisp.
Cook the patties until crispy and golden—about 3–4 minutes per side in a hot skillet, or 30 minutes in a 350°F oven, flipping halfway through. Serve on buns with your favorite condiments and toppings.
Frequently asked questions
Yes, you can try grilling them, but they’re more fragile than meat burgers. To prevent crumbling, place patties on a lightly greased sheet of aluminum foil or use a grill pan.
This recipe is tested with dry green or brown lentils. Red lentils tend to break down more and may make a mushier patty, so they are not recommended here.
Canned lentils do work, but be sure to drain and dry them thoroughly so the mixture isn’t too wet.
Yes. Replace the breadcrumbs with gluten-free breadcrumbs or use oat flour to bind the mixture.
Use another nut such as cashews or blanched almonds. For a nut-free option, substitute an equal amount of sunflower seeds.
Yes. After shaping, wrap patties and refrigerate for 1–2 days. I don’t recommend freezing raw patties; cook them first, then freeze cooked burgers for up to three months. Thaw in the fridge before reheating.
Easy Lentil Burgers
These easy lentil burgers pack approximately 14 grams of plant protein per patty. Meaty and savory inside with a crispy outside, they make a satisfying, budget-friendly main course.
Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 4 burgers
Ingredients
- 3/4 cup dried green or brown lentils
- 3 cups water
- 1/2 small red onion, chopped small
- 3 cloves garlic, minced
- 1/2 cup walnuts, chopped small
- 2 tablespoons ground flaxseeds
- 2 tablespoons tomato paste (or ketchup)
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped parsley or cilantro
- 1/2 teaspoon salt
- 3/4 cup panko breadcrumbs (or oat flour)
- Olive oil for pan-frying (optional)
For serving
- Burger buns
- Ketchup, mustard, BBQ sauce, or vegan mayo
- Lettuce or arugula
- Avocado slices
- Tomato slices
- Red onion slices
Instructions
- Cook the lentils: Combine lentils and water in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes until lentils are tender but not mushy. Drain in a fine-mesh colander and spread in a single layer on a clean dish towel or paper towels to absorb excess water. Avoid soggy lentils.
- Pulse the cooked lentils in a food processor several times until mostly mashed with a few whole lentils remaining. Transfer the mashed lentils to a large bowl.
- Add the chopped red onion, minced garlic, chopped walnuts, ground flaxseeds, tomato paste (or ketchup), vegan Worcestershire sauce, ground cumin, smoked paprika, parsley or cilantro, salt, and breadcrumbs. Stir with a large spoon until well combined. Alternatively, you can mash the lentils by hand and then mix in the remaining ingredients.
- Portion the mixture—use about 1/2 to 3/4 cup per burger—and shape into patties about 1–1 1/2 inches thick. This recipe makes four thick burgers.
- To pan-fry: Heat 2–3 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Cook 3–4 burgers at a time for about 4 minutes on the first side until crispy and golden, then flip and cook 3–4 minutes more.
- To bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the patties on the sheet and bake 15 minutes, flip carefully, then bake another 15 minutes until golden.
- Serve on buns with toppings of your choice and enjoy.
Notes
- Gluten-free option: Use oat flour or certified gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free.
- Nutrition information below does not include a bun or toppings.
Nutrition (per patty)
Serving: 1 of 4 patties • Calories: 309 kcal • Carbohydrates: 38 g • Protein: 14 g • Fat: 12 g • Fiber: 14 g • Sodium: 561 mg
Course: Main Course • Cuisine: American • Author: Nora Taylor
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