Vegan Lentil Burgers
Satisfy your burger cravings with these hearty and flavorful Vegan Lentil Burgers, a plant-based recipe that's both nutritious and indulgent. Crafted with protein-rich green or brown lentils, grated carrot for natural sweetness, and a flaxseed "egg" to keep it all together, these patties are seasoned to perfection with smoked paprika, cumin, and a touch of soy sauce. The combination of rolled oats and optional breadcrumbs gives these burgers a satisfying texture, while a quick pan-fry in olive oil delivers a golden, crispy crust. Ready in just under an hour, these lentil burgers are perfect for a quick weeknight meal or meal prep. Serve them on a whole-grain bun with your favorite burger toppings—think creamy avocado, crisp lettuce, and tangy vegan mayo—for a plant-powered dish that's sure to please vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup green or brown lentils (dry)
- 3 cups water
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, grated
- 1 cup rolled oats
- 0.5 cup breadcrumbs (optional, for added texture)
- 2 tablespoons ground flaxseed
- 6 tablespoons water (for flax egg)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil (for cooking)
Instructions
Rinse the lentils under cold water to remove any dirt or debris.
In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set aside to cool slightly.
While the lentils are cooking, prepare the flax egg by mixing the ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it thickens.
In a large mixing bowl, combine the cooked lentils, chopped onion, minced garlic, grated carrot, rolled oats, breadcrumbs (if using), and the flax egg.
Add soy sauce, smoked paprika, ground cumin, black pepper, and salt to the bowl.
Using a fork or potato masher, mash the mixture together until it starts to come together. Leave some lentils whole for texture. If the mixture feels too wet, add more breadcrumbs or oats, 1 tablespoon at a time.
Form the mixture into 4 evenly-sized burger patties. Place them on a plate or tray and refrigerate for 15 minutes to help them firm up.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and crispy on the outside.
Serve the lentil burgers on your choice of bun with your favorite toppings, such as lettuce, tomato, avocado, or vegan mayo.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 16.5 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
