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
Equipment
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
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