Try a lentil burger if you are looking for a great veggie burger that stays together and doesn't crumble every time you take a bite. This lentil burgers recipe is one of a kind and full of whole foods ingredients!
One of the most frustrating vegan meals to learn to make is a veggie burger that stays together. Over the years, I epically failed time and time again to make a veggie burger without oil. Yet, I couldn't find a way to cook a homemade veggie burger I could eat without it crumbling in the first bite. This lentil burger recipe does all that and more.
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Since then, I've learned the secret to keeping a burger in one piece and created various veggie burger recipes I love and make often. If lentils and walnuts aren't your things, here are some burger recipes you may enjoy:
The Secret to Making Veggie Burgers
If you wonder about the mystery behind a plant-based burger that says together, it's the combination of ingredients.
- First, you need the right balance of wet and dry ingredients and a binder that keeps everything together during the cooking process.
- Therefore, my lentil burger 'meat' is created in a food processor, and then I add additional ingredients once it's processed.
- As a result, lentil-walnut meat is the perfect consistency to cook, and it stays together.
Lentil Burger Ingredients
- Portobello Mushrooms: I chose baby portobello mushrooms because they are meaty and perfect for this lentil burger recipe.
- Walnuts: The walnuts bind the burgers together and add more plant protein to the burger.
- Cooked Lentils: I used Trader Joe's steamed brown lentils.
- Herb de Provence: Traditionally, the herbs de Provence blend includes thyme, oregano, summer savory, and rosemary.
- Salt: The salt enhances the flavors in the recipe.
- Pepper: Pepper adds more flavor to the ingredients.
- Onion: I used diced white onion, which is strong and flavorful.
- Garlic: I prefer fresh garlic cloves for the best flavor.
- Bread Crumbs: I make bread crumbs with Dave's Bread and crumble the toasted bread in the food processor.
- Flax Egg: The fax egg, a combination of flax meal and water, binds the ingredients together.
Lentil Burger Ingredient Substitutions
- Choose any mushrooms you prefer.
- Overall, you can use pecans and walnuts interchangeably in recipes.
- Black or green lentils work well to substitute brown lentils. Do not use red lentils, which are used for soups and stews and tend to get mushy.
- Try any seasonings you prefer for any desired flavor.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- Purchase bread crumbs, or use any bread you have at home.
- Try using chia seeds to make a chia egg or an egg replacement product, such as Just Egg.
How to Make Lentil Burgers
- First, it is important to combine some ingredients in the food processor, but then add additional ingredients to the food-processed mixture for the perfect burger texture.
- Therefore, half the mushrooms, lentils, and walnuts are reserved to be added to the food-processed mixture.
- Once the lentil burger meat is combined, it is the perfect consistency for forming the patties. Like all my burger recipes, I use a burger press, but you can use your hands.
- Sometimes, I like to make small slider-sized (sliders) lentil burgers instead. But today, I'm making full-sized burgers for dinner.
How to Cook Lentil Burgers
- When the burgers are formed, place them on wax paper and cover them in the freezer for about 15 minutes to flash-freeze them.
- As a result, the burgers are less sticky and don't need any oil or spray for baking or air-frying.
Today, I decided to air-fry the burgers to get a crispy outside and soft inside.
Air Frying
- Because my burger press makes relatively large burgers, I cook two burgers at a time.
- Preheat the airfryer to 400 degrees.
- I spray the hot air fryer pan with water before adding the burger patties.
- Place burger patties in a single layer in the air fryer pan.
- Air-fry at 400 degrees for 15 minutes (flipping halfway through).
- Remove from the air fryer and cook the remaining burgers.
Baking
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Place burger patties on the baking sheet an inch apart.
- Bake at 400 degrees for 30 minutes (flipping halfway through).
What to Serve with Lentil Burgers
- Since I love pickled red onion and tomato jam, I use both for my lentil burger.
- I also added micro-greens, so I couldn't resist adding some to the top.
- Then, I served the lentil burgers with Greek potato salad and a pickle spear.
Recipe FAQs
Lentils are high in fiber and complex carbohydrates while low in fat and calories. Their high protein content makes them perfect for those wanting more protein.
Eating more lentils may help people lose weight and maintain weight loss. Replacing high-fat protein with lentils can help prevent or manage obesity.
Walnuts are rich in omega-3 fatty acids. Eating walnuts regularly can help maintain heart health.
Tips
- If using canned lentils, drain completely.
- When you cook lentils, please make sure not to overcook the lentils. They should be firm and not mushy when added to the mixture.
- Also, ensure the lentils are excellent, not warm or hot, when making the burger mixture.
- Allow the flax egg to sit so the water is completely absorbed before using it.
- Do not overcrowd the air fryer pan; leave space between the burger patties.
- Preheat an oven to 300 degrees and prepare a baking sheet to keep burgers warm if batch cooking in the air fryer.
The next time you are looking for an easy veggie burger that stays together and tastes great, try this lentil burgers recipe. You'll love every last bite!
More Vegan Recipe Suggestions
If you love this lentil burgers recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
The Best Lentil Burgers
Ingredients
- 8 ounces mushrooms of choice chopped finely (divided in half)
- 2 cups cooked brown lentils I used Trader Joe's steamed brown lentils divided in half
- 1 cup walnuts divided in half (chop the half finely)
- 1 cup bread crumbs I made my own with Dave's Bread or store-bought
- 1 small white onion diced
- 1 teaspoon Herbs de Provence
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon flaxseed meal + 2 ½ Tablespoons water
Instructions
- Make a flaxseed egg by stirring the flaxseed meal and the water in a small bowl and set aside.
- In a food processor, combine 4 ounces of the mushrooms, 1 cup of the cooked lentils, ½ cup of the walnuts (broken), and the seasonings.
- Pulse until ingredients are combined. Do not over-pulse.
- Now, transfer the mixture into a large bowl.
- Then, add the flax egg, bread crumbs, 4 ounces of mushrooms, 1 cup of lentils, and ½ cup of chopped walnuts.
- Stir together to combine.
- Using a burger press or your hands, form similar-sized burger patties.
- Place formed patties on a baking sheet lined with a silicone baking mat or wax paper.
- Cover the pan, and place in the freezer for 15 minutes.
- If you plan to make the lentil burgers later, place them in the refrigerator and then transfer them to the freezer 15 minutes before cooking them.
Air Fryer
- Preheat the air fryer to 400 degrees.
- Spray the base of the hot pan with water.
- Place two flash-frozen burger patties in the base of the air-fryer.
- Cook for 15 minutes, turning over halfway through cooking.
- Serve on a bun or without a bun with your favorite condiments.
Baking
- Preheat the oven to 400 degrees.
- Place burger patties on a baking sheet lined with parchment paper or a silicone baking mat.
- Cook for 30 minutes, flipping halfway through cooking.
- Serve on a bun or without a bun with your favorite condiments.
Notes
- If using canned lentils, drain completely.
- When you cook lentils, please make sure not to overcook the lentils. They should be firm and not mushy when added to the mixture.
- Also, ensure the lentils are excellent, not warm or hot when making the burger mixture.
- Allow the flax egg to sit so the water is completely absorbed before using it.
- Do not overcrowd the air fryer pan; leave space between the burger patties.
- Preheat an oven to 300 degrees and prepare a baking sheet to keep burgers warm if batch cooking in the air fryer.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Anne
Can these be fried in a nonstick pan?
Kathy Carmichael
Hi Anne, yes, you can cook the lentil burgers in a skillet.
Jason
The recipe calls for 2 cups cooked lentils. What’s that amount to in dry lentils?
Kathy Carmichael
Hi Jason, 3/4 cup dry lentils equals 2 cups cooked lentils.
Jason
What would you suggest using instead of breadcrumbs? Would almond flour work?
Kathy Carmichael
Hi Jason, the bread crumbs are a binder but also supply texture. I make my own bread crumbs by toasting bread and crumbling it in a food processor. I suggest crumbling toasted gluten-free bread if you need a gluten-free option. I hope this helps.
Polly Freshwater
We made these last weekend - they were such a hit that we're making them again today!
Have you grilled them, Kathy?
Thanks for a fabulous recipe!
Kathy Carmichael
Hi Polly, if you plan to grill the lentil burgers, I flash freeze them for about an hour before putting them on the grill. I'm so glad you liked the recipe. Thank you for the feedback.
Maura
Though I have tried --I am just not a fan of mushrooms. Any suggestions re a substitute?
Kathy Carmichael
Hi Maura, you don't actually taste the mushrooms at all in the recipe. However, if you don't want to use them at all, you could use the same amount of eggplant, which has a common texture. I hope this helps. Let me know how it turns out.
Elaine Elmer
what did you do with the other 4 ounces of mushrooms that were not put in the food processor?
Kathy Carmichael
Elaine, add the remaining (divided mushrooms) when you stir in the remaining lentils and other ingredients. The remaining mushrooms are not pulsed in with the first amount.
Debbie de la Cruz
This sounds so good, but will it be just as good with pecans? Walnuts and I aren’t friends
Kathy Carmichael
Hi Debbie, I think pecans would work, but I haven't tried using pecans. Let me know how it turns out.
Sandi
What if you can’t have nuts? I have kidney disease
Kathy Carmichael
Hi Sandi, I would use quinoa or grain instead of beans, as they are also wet like the lentils. Let me know what you pick and how it turns out.
Charlene Eredics
Can you use canned mushrooms?
Kathy Carmichael
Hi Charlene, I'm sure canned mushrooms would work. Just make sure you drain and dry them before adding them to the food processor and string them into the lentil mixture. You don't want the mixture to be too wet, which is what makes veggie burgers fall apart.
grace
Hi, what is a good substitute for nuts? I am trying to avoid nuts. thanks
Kathy Carmichael
Hi Grace, you could try to replace the nuts with quinoa or rice (something dry like nuts). Let me know what you try and how it turns out.