These easy healthy Lentil Burgers are a hearty meal the whole family will love! They can be baked, grilled or fried.
These healthy Lentil Burgers are hearty and full of flavor! They can be baked, fried, or grilled. You can also freeze the cooked burgers and reheat them.These easy healthy Lentil Burgers are a hearty meal the whole family will love! They can be baked, grilled or fried. Click To Tweet
How to Make Lentil Burgers
First, cook onions, carrots, and garlic. When I originally posted this recipe a few years ago, I put the veggies in raw, which made for a wetter consistency. Now that the veggies are cooked, the Lentil Burgers stay together even better.
Next, you mix the onions, carrots, and garlic with rolled oats, sunflower seeds, nutritional yeast, and spices. Refrigerate, then form patties.
Bake, fry, or grill the burgers and serve with your favorite toppings and condiments. I've included roasted garlic mayo in the recipe. It pairs nicely with the veggie burgers.
It's really easy to make. Slice off the top of a head of garlic. Place head of garlic on some tinfoil. Drizzle olive oil on top and roast.
After the garlic has cooled, push the cloves out and mash together with some vegan mayo.
Other Hearty Vegan Sandwiches
- Vegan Sloppy Joes
- Portobello Mushroom and Caramelized Onion Sliders
- Spicy Tofu Bánh Mì
- Roasted Red Pepper and Caramelized Onion Focaccia Sandwich
Tips For Making Lentil Burgers
- If you're serving kiddos, you may want to start with less spices and taste the mixture. I don't think they are very spicy, but then I like spicy foods.
- After mixing the ingredients, refrigerate so that you can form patties more easily.
- Bake the veggie burgers until they are browned. Test them to see if they are cooked to your liking. Depending upon the size of your burgers, they'll need about 40 minutes or so to bake. I got 4 burgers out of the recipe, so they were a pretty good size.
- You can also grill or fry these veggie burgers. I suggest flattening them first so that they cook evenly. You may want to make them smaller then because once you flatten them they will be too big for a bun.
How Long Will Lentil Burgers Last?
They'll last about 5 days in the fridge and 6 months in the freezer. You can make the mixture a couple of days before grilling if need be. I ended up doing that because grilling conditions weren't optimal for a couple of days.
These hearty vegan burgers can be eaten on a bed of lettuce, by themselves, or in a bun.
These Lentil Burgers were originally published on July 1, 2015. I've redone the recipe with new photos, a video, and a couple of changes to the recipe.
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I used these Northern Bakehouse millet and chia buns. They are vegan, gluten free, and delicious!
I first tried their millet and chia bread and loved it. because it is soft and squishy like white bread.
- ½ cup chopped onion
- 1 carrot (½ cup chopped)
- 1 clove garlic
- 1 tablespoon olive oil
- 15 oz. can lentils
- 1 cup gluten free rolled oats
- ½ cup sunflower seeds
- 1 teaspoon cumin
- 1 tablespoon low sodium gluten free tamari
- 1 tablespoon nutritional yeast
- ½ teaspoon cayenne
- Salt and pepper
- 4 buns - I used millet and chia
Roasted Garlic Mayo (optional)
- 2 heads garlic
- ½ cup vegan mayo - I used Vegenaise
- 2 teaspoons olive oil
- Preheat oven to 400ᵒ.
- Lentil Burgers: Add olive oil to a hot pan over medium heat. Add onions and carrots and sauté until onions are translucent and carrots are tender. Add garlic and cook for 30 seconds longer.
- Put onions and carrots along with the rest of ingredients in a food processor. Pulse to combine.
- Put the mixture in the fridge for at least an hour. This will help to form the patties easier.
- Bake at 400° for 20 minutes, then flip and bake for another 20 minutes. You could also fry or grill them, just flatten them down first so that they cook evenly. You may also want to make them smaller so they fit in a bun.
- Roasted Garlic Mayo: Slice about ½" off the top of a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle with a couple of teaspoons of olive oil. Repeat with the other head. Cover the garlic with the aluminum foil.
- Roast for 40 minutes at 400° until tender. Let sit until cool.
- With a fork, mash garlic. Add vegan mayo and mix well.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.