You will love these lentil burgers! They’re packed with flavor, super healthy, crispy, and entirely vegan. We absolutely love eating them with a burger bun or with a big salad.
Why This Recipe Works
These lentil burgers with red lentils, carrots, leek, and oats are one of my favorite burgers! They’re firm and packed with protein and fiber thanks to the red lentils and oats.
Besides, the ingredient list is pretty short and very budget-friendly. You don’t need any fancy ingredients and you can find anything in any regular grocery store.
And they are super healthy! Red lentils are a great source of plant-based protein while oats contain a lot of fiber and iron.
The recipe is super simple but pan-frying the burgers takes a while. To save some time you can use two pans at the same time.
I love to serve the lentil burgers on whole wheat buns with lettuce, tomatoes, cucumber, and vegan mayo. They are also great with a green salad, chipotle mayo, or an easy tomato cucumber salad.
Besides, the recipe is super kid-friendly. Our twins can’t get enough of them and they are both pretty picky eaters.
What Goes Into This Recipe
- Red Lentils – dried lentils.
- Oats – rolled oats.
- Leek – one stalk of leek.
- Parsley – use freshly chopped parsley for the best flavor.
- Flour – spelt, whole wheat flour, or all-purpose flour.
- Red Onion
- Spices – cumin and smoked paprika powder.
How To Make This Recipe
1. Step: Rinse the red lentils. Cook them according to the instructions on the package. They should be tender but not too soft. Make sure they still have some shape.
2. Step: Finely chop the onion and the garlic. Cut the carrots into small cubes and the leek into small pieces.
3. Step: Heat some oil in a large pan and pan-fry the vegetables for about 5 minutes.
4. Step: Finely chop the parsley. Place all ingredients except for the rolled oats in a medium-sized bowl.
5. Step: Stir everything with a spoon.
6. Step: Then use an immersion blender and blend everything until you’ve got a chunky paste.
7. Step: Add the rolled oats and stir well with a spoon.
8. Step: Use your hands and form 8-10 burgers.
9. Step: Heat a generous amount of oil in a large pan and pan-fry the lentil burgers on both sides until browned and crispy. This will take about 5 minutes on each side.
Recipe Notes
- The lentil burgers are super versatile. You can change the seasonings to your personal liking. Use oregano, basil, and paprika powder for an Italian version.
- You could also add 1-2 teaspoons of tomato paste and chopped sun-dried tomatoes to change things up a bit.
- Make sure not to overcook the red lentils. They should be tender and still have some shape. The burgers don’t work well with super mushy lentils.
Frequently Asked Questions
How Long Do the Lentil Burgers Last?
Stored in an airtight container in the fridge, the burgers last 2-3 days.
Can You Freeze The Lentil Burgers?
Yes, they freeze really well. Make sure to let them cool down completely before freezing them. You can freeze them in a freezer-safe container or freezer bags for up to 3 months.
Related Recipes
- Vegan Black Bean Burgers
- Cauliflower Burger
- Chickpea Quinoa Burgers
- Vegan Burger with Grilled Vegetables
- Green Monster Veggie Burger
- Mushroom Burgers
I Love To Hear From You!
I hope you like these lentil burgers as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Lentil Burgers
Ingredients
- 3/4 cup dried red lentils
- 1 red onion, finely chopped
- 1 clove of garlic, minced
- 1 stalk of leek
- 1 small carrot
- 4 tablespoons flour whole wheat, spelt, or all-purpose
- 1/4 cup parsley, finely chopped
- 1 teaspoon paprika powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- salt, to taste
- black pepper, to taste
- 2 teaspoons corn starch
- 4 tablespoons rolled oats
Instructions
- Rinse the red lentils. Cook them according to the instructions on the package. They should be tender but not too soft. Make sure they still have some shape.
- Finely chop the onion and the garlic. Cut the carrots into small cubes and the leek into small pieces.
- Heat some oil in a large pan and pan-fry the vegetables for about 5 minutes.
- Finely chop the parsley. Place all ingredients except for the rolled oats in a medium-sized bowl.
- Stir everything with a spoon. Then use an immersion blender and blend everything until you've got a chunky paste.
- Add the rolled oats and stir well with a spoon.
- Use your hands and form 8-10 burgers.
- Heat a generous amount of oil in a large pan and pan-fry the lentil burgers on both sides until browned and crispy. This will take about 5 minutes on each side.
Notes
- The lentil burgers are super versatile. You can change the seasonings to your personal liking. Use oregano, basil, and paprika powder for an Italian version.
- You could also add 1-2 teaspoons of tomato paste and chopped sun-dried tomatoes to change things up a bit.
- Make sure not to overcook the red lentils. They should be tender and still have some shape. The burgers don't work well with super mushy lentils.
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