Vegan Easy 6-Ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. Kid-friendly using affordable ingredients. Foolproof recipe. Oil-free option and gluten-free.
I was inspired to make a simple vegan burger that actually holds together. So many fall apart and use multiple ingredients. These turn out perfectly every time.
For more easy burger recipes on my site, try these Easy Vegan Chipotle Burgers, and Thai Tofu Burgers with Thai Red Curry Dressing. These burgers pair well with my tasty Crispy Roasted Potato Bites.
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👩🏼🌾 Ingredients
- Dried Red Lentils
- Shallot
- Carrots
- Garlic
- Tomato Paste
- Cilantro
- Salt & Pepper
See recipe card for quantities.
📖 Instructions
Soak the red lentils in enough water to cover by about 2 inches for 2 hours. Drain well.
Squeeze the grated carrots between paper towels to remove excess liquid.
Add the ingredients to a food processor. Pulse until the ingredients are combined and hold together when squeezed with your hands. Do not overdo. The mixture will feel a bit sticky but don't panic. The texture changes when they are cooked.
Using ¼ cup measurement for each, form 12 equal-sized patties.
Option 1 (oil-free): Bake Easy 6-Ingredient Lentil Burgers on a large nonstick baking sheet in a single layer at 400ºF for 10 minutes.
Option 2: Heat the oil in a large nonstick skillet over medium-high heat. (Test that the oil is hot by dropping a small amount of the batter into the skillet and see that it sizzles.)
Cook the patties in a single layer, with enough space to flip, for about 3 minutes on each side, or until golden brown and crispy. (You may need to do this in batches to avoid overcrowding the skillet.)
Transfer the cooked burgers to a paper towel-lined plate to remove any excess oil.
🥕 Substitutions
Easy 6-Ingredient Lentil Burgers are versatile:
- Carrots - instead of carrots, you can use grated sweet potato or zucchini, or chopped spinach using the same measurements
- Cilantro - instead of cilantro, use a variety of fresh herbs as desired
- Falafel - instead of burgers, use 2 tablespoons of the lentil mixture for each, and make 24 falafels
🌶 Variations
- Spicy - add minced jalapeño to the food processor with the other ingredients
- For more of a kick - use red onions in place of the shallots
🔪 Equipment
Make sure to use a food processor with a pulse button to combine the ingredients. Do not use a blender.
⏱ Storage
Refrigerate any remaining patties in an airtight container for up to 5 days.
These cooked patties stand up well to freezing. Wrap each individually in parchment paper to avoid sticking and place in a freezer bag.
💡 Top Tip
To ensure that the red lentils cook fully, soak them for at least 2 hours before using. Pan-fry the patties in enough oil to reach halfway up the sides.
Lentils typically do not require soaking before cooking. However, they do require soaking in this recipe as they are not being cooked in water.
Make sure to wash your lentils thoroughly before using.
Not all lentils are created equal. Red lentils are especially rich in protein. Plus, they have the added benefit of the shortest cooking time. One half cup of uncooked lentils boasts 22g of plant-based protein.
📖 Recipe
Easy 6-Ingredient Lentil Burgers
Ingredients
- 1 ½ cups dried red lentils
- 2 large garlic cloves minced
- 1 large shallot or 1 small onion, small dice (about ⅓ cup)
- ⅓ cup grated carrots about 3 small
- 1 tablespoon tomato paste
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- Neutral flavored cooking oil for pan frying (optional)
Instructions
- Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
- Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
- Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
- Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
- Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.
- Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
- For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.
Notes
- To ensure that the red lentils cook fully, soak them for at least 2 hours before using. Pan-fry the patties in enough oil to reach halfway up the sides.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Miles
These were awesome! Ate the whole batch over a few days. Question: could you make the mix ahead of time and cook as needed over a week? Would the burger mash get weird in the fridge? Thanks!
Nisha Melvani
Hi. I think the mash will be fine in the fridge. I have made the burgers and stored them but not the mash. So glad you enjoyed them.
Carmen Kissel
Hi there, do you think you can use green or brown lentils instead of red? I believe red ones are softer, so not sure if it would work?
Nisha Melvani
Hi. You can, but you would need to soak them overnight as they are much tougher. Or try these https://cookingforpeanuts.com/quinoa-black-bean-burger-recipe/ . They are very popular too!
Sorana
Thank you so much for posting this recipe! I tried it myself because I wanted to promote how lovely veggie burgers can be. I did tried once to make the patties, but it was a failure. However, I gave your recipe a try and they are perfect! Many, many thanks!
Nisha Melvani
Yay! So glad you gave these a try and that they were a success! Have a great week.
Beth
Can these be air fried? If so, what temp and time would you recommend?
Nisha Melvani
Hi. I haven't tried air frying them, but my issue with this cooking method is that they need to cook long or well enough as the lentils have only been soaked.
Astha
Hi !! I wanna try it tonight.. what substitutes of carrot can be used ? I have bell peppers.. or could I use almond flour ?
Nisha Melvani
Hi, These work well with carrots but I have not tested other veggies. Zucchini might be a good substitute with some almond flour to absorb excess liquid but I have not tried this.
Astha
So instead of carrot I did one part almond flour and one part coconut flour.. turned out really well.. just like falafel.. crispy outside.. soft inside.. thanks 🙂
Nisha Melvani
I'm thrilled this worked! Sounds so good!
Judith Bacon
Thank you for the recipe. First ever lentil burger recipe made with red lentils that I have come across.
So simple to make. And tasty. I am wondering though, is there a way to make them less dry?
I oven baked them. Does pan frying make a difference with texture? Definitely going to make them again.
Nisha Melvani
Hi, Pan frying them fixes that! You can also shallow pan-fry to lock in moisture, and then bake for a shorter period.
Nisha Melvani
Hi, Pan frying them fixes that! You can also shallow pan fy to lock in moisture, and then bake for a shorter period.
Michael Sherburn
Super simple, surprisingly tasty, and very filling! Thank you for sharing the recipes!
Nisha Melvani
I'm so glad you enjoyed them. Thank you.
Tassie Tiger
Shouldn't lentils be boiled and cooked first due to lectins ?
Nisha Melvani
Hi. Between the soaking and baking (or pan-frying), they are in fact cooked.
Devorah
Just made these burgers for dinner tonight. They are wonderful! I baked them, wanting to limit oil and thought they were perfect. Shaped easily and held together! Crispy! It almost had a breaded texture. Very happy to have this recipe. Thank you.
Nisha Melvani
Yay! Makes me so happy to read this. I am so thrilled you are enjoying them.
Kavya
What's the side dish for this patty? Any dip that you can recommend?
Nisha Melvani
I think it would be delicious serves with this https://cookingforpeanuts.com/easy-vegan-tzatziki/