The Best Vegan Lentil Burgers
User Reviews
5
The Best Vegan Lentil Burgers
Description
This recipe uses cooked lentils and brown rice combined with coarsely processed onion, garlic, sweet potato, and walnuts. These ingredients provide a blend of protein, texture, and subtle sweetness. Ketchup or tomato paste and mustard add moisture and tang, while flax meal serves as an egg substitute for binding. Seasoning with salt and cayenne or black pepper introduces mild heat and depth.
Coarse cornmeal is incorporated last to firm the mixture enough for shaping into small patties. Smaller, slider-sized burgers tend to bake more evenly and are less prone to breaking apart. Baking at a high temperature creates a crust that helps hold the patties together.
This recipe is best made with lentils and rice that have been cooked and cooled in advance to reduce moisture and prevent mushiness. It produces about six small patties but can be doubled for meal prep and freezing.
Ingredients
- 1 ¾ cups lentils brown, green or black; not orange/red, cooked
- 1 medium onion coarsely chopped
- 1 garlic clove
- 1 cup sweet potato skins on, chopped
- ½ cup walnuts chopped
- 1 cup brown rice cooked
- ⅓ cup ketchup or tomato paste
- 1 tablespoon Dijon mustard or yellow mustard
- 3 tablespoons flax meal
- 1 teaspoon of sea salt
- ¼ teaspoon cayenne pepper or black pepper
- ¾-1 cup coarse cornmeal as needed, polenta
Instructions
- Ideally, pre-cook your rice and lentils and let them cool. If you have some in the fridge as leftovers, even better (the drier they are the better). If not, cook them up, remove them from heat and set aside. Preheat oven to 450 degrees and lightly oil a baking sheet or line with parchment paper.
- In a food processor combine onion, garlic, sweet potato, and walnuts. Process until finely chopped and uniform consistency. Add cooked rice and lentils and process once more, scraping down the sides as needed. Transfer mixture to a large bowl and add ketchup or tomato paste, mustard, flax meal, salt, and cayenne (or black pepper), and stir well.
- Add cornmeal until the mixture is thick and you're able to easily form a patty in your hands. Make small palm-sized patties, think slider size. You can make them larger, but the smaller ones bake up a little better and have less risk of breaking apart.
- Place formed patties on a baking sheet, evenly space them apart so they have room to cook, and be flipped. Bake for 15-20 minutes, then carefully flip over. Return to oven and bake for an additional 15-20 minutes until both sides are evenly browned and they have a nice crisp coating.
- Serve on bread, bun, or lettuce wrap of choice, or simply crumble over a salad. Top with your favorite burger fixings and save any for later. Enjoy!
Notes
- Use brown, green, or black lentils rather than red lentils to maintain the intended texture and flavor.
- Cook lentils and rice in advance and chill thoroughly to reduce moisture and help the patties bind properly.
- Making slider-sized patties improves baking results and reduces the chance of breaking; larger patties may require adjustments.
- This recipe doubles well and freezes for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 554mg | 23% |
| Potassium | 580mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 3257IU | 65% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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