Lentil Veggie Burgers
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These easy Lentil Veggie Burgers are a solid protein-packed swap for meat. I make them with black beans, lentils, and leftover sautéed veggies, they taste great and come with all the health benefits of those wholesome ingredients, so I don’t mind making them often. And they’re ready in just 35 minutes!
As you can probably tell from my blog, I love making all kinds of veggie burgers. They’re super versatile, and you can use just about any combination of vegetables, beans, and grains to whip up something tasty. My middle kid is all about the spicy black bean burger (he’s the one who loves spicy food) and I’m really into the hemp burger made with flax seeds and chickpeas. It’s absolutely delicious!
Making veggie burgers is one of my favorite ways to use up leftover veggies. This one came together after I had some extra broccoli and mushrooms from dinner the night before, so I tossed them in with lentils and black beans. They’re full of flavor, totally plant-based, and a great way to not let anything go to waste.
👩🏽🍳 Why I Love This Recipe
I’m not gonna lie, I could totally eat veggie burgers on repeat. The mix of lentils and veggies gives them the best texture, and once I throw in paprika, chili, and garlic, the flavor just pops. Even my non-vegan friends ask me to make extras, so you know that’s saying something!
The process of making them is super simple. I toss everything into the food processor, give it a few pulses so it stays chunky, then shape the mix into patties. A quick pan-fry for six to eight minutes on each side is all it takes to get a golden outside and warm center. I like to serve them on burger buns with lettuce, tomato, crispy onions, and a little tomato sauce. Sometimes I’ll add vegan cheese or use regular cheese for the kids, depending on what we have on hand.
What I really love is that these veggie burgers help me use up leftovers. I do not like wasting food, and this recipe is such a great way to give new life to extra cooked veggies sitting in the fridge. Whether they’re grilled, baked, or steamed, I mix them in with lentils, flaxseeds, or even quinoa if I have some. These lentil burgers are 100 percent plant-based and high in protein, but don’t think for a second they’re just for vegans. They’re a healthy option for anyone looking to add more meatless meals to the week. You’ve gotta try them!
🥘 Ingredients
Wholesome ingredients are always the foundation for all of my recipes. Here’s what I used to make these lentil veggie burgers:
Lentils and black beans: I like cooking lentils from dry because they hold their shape better, and black beans are a must in my mix. They work together to add texture and give these burgers a good boost of plant-based protein.
Veggies: I use whatever I’ve got on hand, usually sautéed onion, mushrooms, or spinach. They add moisture, flavor, and help the patties stay soft but not mushy.
Rolled oats and almond flour: I toss in oats and almond flour to absorb extra moisture.
Sunflower seeds: I mix in a handful of sunflower seeds for a little crunch and extra nutrition.
Seasonings: I keep it simple with salt, garlic, paprika, or whatever blends I’m into that day. It’s easy to adjust the spices depending on who I’m cooking for.
🔪 How To Make
What I love most about these vegan lentil burgers is how easy they are to make and the fact that they’re actually healthy is a big win too. Here is how I make them:
Blend the mixture: I add all the ingredients to my food processor and pulse a few times until everything is combined but still a little chunky. I stop once the texture looks right for shaping into patties.
Form the patties: I scoop out the mixture and shape it into 6 even patties with my hands. Then I cook them in a skillet over medium heat until they’re golden on both sides.
Assemble the burgers: I add the cooked patties to buns and pile on our favorite toppings like lettuce, tomato, avocado, and a little vegan mayo. Everyone builds their own just how they like it!
💭 Expert Tips
My #1 Secret Tip for making these lentil veggie burgers is to chill the patties before cooking. I usually pop them in the fridge for about 30 minutes, especially if I’ve made the mix ahead of time. It gives them time to firm up so they don’t fall apart when I cook them.
Other Tips To Keep In Mind:
- Veggie options: I switch it up depending on what I have, but my usual go-tos are zucchini, spinach, cauliflower, mushrooms, and onion. Most veggies work well as long as they’re chopped small and cooked down if they’re watery.
- Let the mixture rest: I always let the burger mixture sit for a bit before shaping. It gives the oats time to soak up the liquid and helps the patties hold their shape better.
- Flip gently and only once: I cook them on one side until golden before flipping carefully with a spatula. Flipping too early or too often can make them fall apart.
- Cool before serving: I let the burgers rest for a few minutes after cooking. It helps them firm up and keeps them from falling apart when I serve them.
📖 Variations
These are some of my favorite ways to switch up the original recipe and play around with flavors we already love at home.
Southwest Twist: I mix in about 1⁄3 cup of corn, 1⁄4 cup diced red bell pepper, and a dash of cumin and chili powder. It gives the burgers a little smoky flavor my family really enjoys, especially with avocado on top.
Spicy Sriracha Kick: I add 1 tablespoon of sriracha and a pinch of crushed red pepper to the mix when we’re in the mood for heat. My husband loves this version tucked into a wrap with some vegan mayo.
BBQ Flavor Boost: I stir in 2 to 3 tablespoons of vegan BBQ sauce instead of my usual seasoning. It adds a sweet bite that’s perfect for cookouts or topping with slaw.
🍽 Serving Suggestions
My lentil veggie burgers are pretty filling on their own, so I don’t usually bother with sides. But if we’ve got friends coming over or I’m making it a full dinner, I’ll throw together one of these easy sides:
Side dishes: We love crispy eggplant fries or those loaded Greek fries with feta, they never last long. If I’ve got the air fryer out, my husband always asks for Yuca fries, and the kids are all about the mozzarella sticks with crunchy whole-wheat panko.
Dips: I think dips make everything better, right? If we’re doing fries and burgers, I usually put out my spicy vegan 7-layer dip or a big bowl of creamy guacamole. So Yum!
🧊 Storage Directions
Refrigeration: I keep any leftover cooked lentil burgers in an airtight container in the fridge for up to 4 days. I like to separate them with parchment paper so they don’t stick together.
Freezing: I freeze the uncooked patties by wrapping each one in parchment paper, then placing them in a sealed freezer-safe bag. They last for up to 3 months this way.
Reheating: When I’m ready to cook, I let the patties thaw at room temp if they were frozen. If they’re already cooked, I reheat them in a skillet or the oven until warmed through.
❓Recipe FAQs
How do you make veggie burgers that don’t fall apart?
When a veggie burger falls apart, it usually means there’s not enough structure. It’s either too wet or too dry. The key is finding the right balance to hold everything together. Moist ingredients like beans, veggies, and any added liquid need to be balanced with something that absorbs moisture, like breadcrumbs, cornmeal, or flour.
What can be used in place of eggs as a binder?
Making sure you have a good binder helps keep veggie burgers from falling apart. You definitely don’t need eggs to do the job. Some of my favorite binders are beans, mashed potato, breadcrumbs, oats, flour, or a flax or chia egg, that’s just ground flaxseed or chia seeds mixed with water.
Do these hold together well on the grill?
They’re a bit delicate for the grill unless you use a grill pan. If I want to grill them, I chill the patties first so they’re easier to handle.
🍔 More Vegetarian Burger Recipes!
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📋 Recipe Card
Lentil Veggie Burgers
These easy Lentil Veggie Burgers are a solid, protein-packed swap for meat. I make them with black beans, lentils, and leftover sautéed veggies, they taste great and come with all the health benefits of those wholesome ingredients, so I don’t mind making them often. And they’re ready in just 35 minutes.
Servings: 6
Calories: 210kcal
Ingredients
- 1 cup cooked black beans , drained and rinsed
- 1 cup cooked lentils , drained and rinsed
- 1 cup cooked veggies of choice , can be leftovers from another night
- 1 cup rolled oats , gluten free if needed
- ¼ cup almond flour (see note)
- ¼ cup sunflower seeds
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
To serve:
- burger buns , gluten free if needed
- lettuce
- pickles
- red onion
- tomato
- ketchup
- mustard
- mayo , egg free to keep vegan
- cheese , dairy free to keep vegan
- baked Oven Fries
Equipment
Instructions
- Add all ingredients into a food processor and pulse until you get a crumbly mixture . Make sure it is still chunky and not a mushy paste. You can also do this with your hands if your veggies are chopped into small pieces and you don't mind a chunkier texture.
- Allow mixture to set 5-10 minutes so the oats soak in some of the liquid (you can also do this after you shape into patties). This will help with the texture of the burgers, the more you allow the oats to soak, they less mushy texture you will get. I use this time to clean up.
- Shape into 6 patties.
- Cook in a pan on the stove top over medium heat for 6-8 minutes on each side (depending on stove). Make sure to keep the pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, they should be slightly browned when ready.
- Allow the burgers to cool a bit to further help set them into a non mushy consistency.
- Serve on buns with any toppings you love!
Notes
- My #1 Secret Tip for making these lentil veggie burgers is to chill the patties before cooking. I usually pop them in the fridge for about 30 minutes, especially if I’ve made the mix ahead of time. It gives them time to firm up so they don’t fall apart when I cook them.
- Veggie options: I switch it up depending on what I have, but my usual go-tos are zucchini, spinach, cauliflower, mushrooms, and onion. Most veggies work well as long as they’re chopped small and cooked down if they’re watery.
- Let the mixture rest: I always let the burger mixture sit for a bit before shaping. It gives the oats time to soak up the liquid and helps the patties hold their shape better.
- Flip gently and only once: I cook them on one side until golden before flipping carefully with a spatula. Flipping too early or too often can make them fall apart.
- Cool before serving: I let the burgers rest for a few minutes after cooking. It helps them firm up and keeps them from falling apart when I serve them.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 394mg | Fiber: 9g | Sugar: 1g | Vitamin A: 1869IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg
