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.
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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 High-Protein Gluten-Free Tofu Burgers. 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.
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)
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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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Victoria Greer says
Can you make the burgers the day before, then reheat them the next day in the oven?
Nisha Melvani, RDN says
Absolutely, but cook them and then store.
Julie H. says
I could not believe how incredibly delicious this was. The recipe is deceptive. How could such a simple and easy recipe be so amazing?!?
Nisha Melvani, RDN says
So happy to read this! Thank you for letting me know how much you enjoyed them.
Beth says
Can you use regular lentils or does it have to be red?
Nisha Melvani, RDN says
You can use brown or green but soak longer. See the comments as others have done this.
Jaspreet says
Hey there,
So excited to make these burgers tonight! They sound delicious. Just wondering are the nutritional values per burger patty? So if you do 1/4 cup per patty it would be approx 317calories?
Nisha Melvani, RDN says
Hi. The nutrition info is for the entire batter divided by 4. So it depends on how many patties you get form the batter.
Goldie says
Thank you, trying this recipe now, wanted to let you know that carrots were not featured in the ingredients photo
Nisha Melvani, RDN says
Sorry about that. They were an afterthought that worked out well. They rae listed in the ingredients though.
Mel says
These were amazing! I got 10 patties at a 1/4 cup each. I baked them and they turned out great. These taste like falafel to me, which I haven’t had success with, but faster and easier!
Nisha Melvani, RDN says
I'm so glad they worked out. Thank you for commenting. Have a great week.
Lisa says
Could I use a vitamix on pulse? I don't have a pulse button with my food processor. This recipe sounds perfect! Can't wait to try it! Thank you!
Nisha Melvani, RDN says
You can use your food processor and just stop it regularly. I have not tried it in a blender.
Niloufer says
They were good. I left them in the oven little longer to crisp, but it made them dry. Next time won't do that. Also patted with pink..think I'll change that too..tagged you
Nisha Melvani, RDN says
Perfect. Thank you. I will go and check.
Judy Rae says
I just made the lentil burgers and my little belly is stuffed and so happy. 😊
This is delicious and easy to make. I fried my burger for an added cripyness and next time I'll bake them to compare.
Everything comes together in this recipe and I loved it!!! ❤️
Nisha Melvani, RDN says
Ooooh yours sound so yummy! Thank you for leaving a comment. I think you will also enjoy them baked.
Noe says
Are they better baked or pan fried ?!
Nisha Melvani, RDN says
Depends what you are going for. You can also lightly fry them and then stick the skillet in the oven to finish.
Jan Brockway says
Nisha dear, I was fighting all the way. Messy as they didn’t hold up very well. I baked 6. That was a challenge as they stuck inside my measuring cup. Shaking them pretty good, they slowly released but fell apart on the baking sheet. The left over I pan friend. They were more crispy
I must really like them as I keep dipping them in my sauce every bite. My dog approved 👍
Nisha Melvani, RDN says
It sounds like yours were messy but you enjoyed them a lot:)
Bernardine Mead says
Absolutely delicious and very easy to make.
Thank you
Nisha Melvani, RDN says
I'm so glad they were enjoyable. Thank you.
Debbie Davis says
Can I sub brown lentils for the red ones luv your recipes
Nisha Melvani, RDN says
Hi. Thank you. People have done this and it worked. Please see the comments. I imagine they will need to soak for longer.
Tanvi says
Is there a substitute for onions?
Nisha Melvani, RDN says
Yes you can omit them or use scallions/green onion.
Cherie Petrino says
Can I use green lentils? That's what I have.
Nisha Melvani, RDN says
Hi. If you read the comments, I believe other have made them with green lentils successfully.
Emmy says
Hi,
These look great, can't wait to try! Do I use uncooked lentils? Also, how much tomato paste?
Thanks,
Emmy
Nisha Melvani, RDN says
Hi! Scroll down to the bottom of the blog post. There is a printable recipe card for all blog post with these details. Its 1 tablespoon tomato paste, and dried red lentils.
Angela Wright says
Tried this tonight and will eat them tomorrow. I snuck a nibble and they are really delicious. I added some paprika and used sun dried tomatoes instead of paste. I think these are a great addition to anyone's lifestyle and they seem very versatile. I am looking forward to trying some different additions in the future.
Thank you for the recipe!
Nisha Melvani, RDN says
I'm so glad! Excited to hear your additions going forward. Thank you.
Vicki says
Can you use canned lentils in this recipe?
Nisha Melvani, RDN says
You can try! Drain them well. I have not tested it.
T.J. says
Any substitute for the tomato paste?
Nisha Melvani, RDN says
Vegan Thai red curry paste.
Polina says
This is exactly what I was looking for! But I made some changes: I add about 30 or 40 grams of golden ground flaxseeds and about 1 or 2 tbsp oat flour to thicken up a little bit. And add 1,5 tsp of smoked paprika. This burgers are delicious!!!
Thank you!
Nisha Melvani, RDN says
Sounds great! So glad you enjoyed them. Thank you for sharing.
VMA says
Absolute perfection. The crunch on these reminds me of fried nuggets, but these were baked in the oven! I liked the flavors too (note: I didn't have shallot, so I used onion, and I used a tablespoon of ketchup instead of tomato paste). Thank you for this great recipe. 10/10
Nisha Melvani, RDN says
Awww so glad they were a hit! Ketchup is a perfect substitute.