Lentil Burgers

Disclosure: Links to products may be affiliate which means I get commissions for purchases. Sponsored posts will always be clearly disclosed as such. Privacy Policy

Heather says:

In our house we try to keep meatless Monday in the rotation, but before we get into the recipe itself, let’s get one thing straight. You aren’t ever going to convince an omnivore that a lentil burger is just like a real hamburger. Just get that out of your head right now, it’s never going to happen. Don’t try to describe a lentil patty in how it’s like a cheeseburger, instead let it stand on its own merits. It’s tender, flavorful, and filling. Lentil patties or burgers make good hot sandwiches, but no, they will never be the same as a hamburger.

That said, I really dig these lentil patties topped with cheese, and with all of the usual cheeseburger toppings.

I highly recommend having a food processor for this recipe.

Lentil Patties


  • 1 cup dry lentils -rinsed well
  • 2½ cups water
  • ½ teaspoon salt
  • ½ sweet onion, diced
  • 1 medium carrot, shredded
  • 1 tablespoon soy sauce
  • 1 cup rolled oats
  • ½ cup bread crumbs
  • cooking spray

Place the water, lentils, and salt in a pot with a tight fitting lid. Bring to a boil, reduce the heat to a simmer and cover. The lentils will need to cook until soft, usually about 45 minutes. The goal isn’t to cook the lentils until complete mush, so if you see the lentils starting to split, remove the pot from the heat. Most, but not all of the water will have been absorbed.

Preheat the oven to 400°F.

In a food processor, process the oats until they are finely ground. Then pulse together the oats, bread crumbs, grated carrot, diced onion, and soy sauce. Transfer this mixture to a mixing bowl. Use a slotted spoon to add the cooked lentils. You’ll only use the remaining water, if the mixture is too dry to work with. Stir the lentils into your rolled oat mixture. The result should be moist and a bit squishy, like playdough. If it’s too dry, it will be crumbly, just add a bit of the water until it’s pliable. Some of the lentils will remain whole, this is normal and adds to the texture.

Lightly spray a baking sheet with cooking spray.

Use your -clean!- hands to shape the lentil mixture into patties and place on the baking sheet. Bake at 400°F for 15 minutes, turn the patties halfway though with a spatula.

If you want cheesy lentil burgers, top with cheese and melt under the broiler, after baking.

Top as you’d like and enjoy!

Submitted to A Southern Fairytale's Mouthwatering Monday.
Print Friendly, PDF & Email

Sharing is caring!

9 thoughts on “Lentil Burgers”

  1. Heather, do you think these would freeze well? My husband and I are always on the lookout for what we call "grabbable protein" options, and these sound great, especially if they could freeze and be microwaved at will!

    • Ours disappeared too quickly to freeze, but yes lentil burgers should work really well frozen. I'd make, freeze, bake rather than the reverse or they may dry out and crumble too much. Freeze on a baking sheet and then place in a zippered freezer safe bag.

  2. Wow, those look delicious! I’m vegetarian, so that makes them have all the more appeal. I’m going to have to try them! And share them with my blog readers. 🙂

  3. We Love lentils. Big time. and I have yet to find a veggie burger recipe that we really enjoyed (not sure why)
    This recipe looks like it might be the one. 🙂 Really excited to try it.
    ALSO.. wanted to invite you to participate in a weekly recipe event that I host called Seasonal Sundays. (Lentils very much fit the theme 🙂
    My recent post Seasonal Sunday 01-09-11

  4. Those look amazing! Definitely making this one. I love lentil soup too so this MUST be so good. I’ll let you know how it turns out.

  5. Those look amazing! Definitely making this one. I love lentil soup too so this MUST be so good. I’ll let you know how it turns out.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.