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This delicious vegan lentil burger recipe is ideal for enjoying throughout the holiday season. It’s brimming with seasonal veggies and spices, so it certainly has a bit of Christmas flair to it. The lentils are enriched with fresh leek, cremini mushrooms, toasted walnuts, and quinoa. The smoked paprika and cinnamon add an earthy richness that pairs beautifully with a zingy mustard-turmeric slaw made with Brussel sprouts. And if that wasn’t enough, the lentil burgers are layered with grated beets for sweetness, creamy guacamole, and crunchy lettuce – all on a soft brioche bun!
We’ve lunged into November with legumes. Did you try Githeri, my Kenyan Bean and corn recipe? This weekend, we made it again and paired it with Kadoo, a delightful Afghan Pumpkin curry, and Carrot Halwa to indulge our sweet tooth for Diwali.
If you’re wondering how to make lentil burgers — well, it couldn’t be easier!
To be honest, this veggie burger recipe with lentils has been through several versions of testing and refinement to produce the burger of my dreams. Do you know what my son, a teenager, said when he tried these? It resembles “smoked beef brisket.” From him, it was a stellar compliment that sent me over the moon — since this chap is super-picky.
It’s made with cooked lentils mixed with veggies, spices, and quinoa to create satisfying patties that can be grilled or fried on the stovetop. For sure, the lentil mixture provides them with excellent texture – they’re crispy on the top and tender on the inside. Mark it on your to-do list, friends.
For ease of preparation, you can even make the patties ahead of time to cut down on your prep time.
While I was considering holiday dinner options a few weeks ago, it occurred to me how fantastic it would be to offer more delectable plant-based dishes during the holidays. Who doesn’t fancy burgers, right?
I’ve got a whole repertoire of whole food plant-based (WFPB) dishes on this site to add to your holiday feasts.
Truly, they’re ideal for anybody looking to eat more nutritious plant-based meals that are simple to prepare and delicious. Plus, using lentils is an inexpensive way to enjoy more protein-rich dishes.
Ingredients
Here’s what you need to make the best veggie lentil burger recipe:
Lentils: Cooked, canned brown lentils are used. Make sure to give them a thorough rinse and drain. If you prefer lentils with a slightly firmer texture, use dry lentils that have been cooked for 30 minutes or so rather than the canned ones.
Quinoa: To cook your quinoa, place ½ cup dry quinoa that’s been thoroughly washed and drained, and 3/4 cup water in a saucepan. Bring it to a boil over medium heat. Then reduce the heat to low, cover the pan and simmer for about 8 minutes – or until water is absorbed. Let it sit (covered) for 5 minutes before fluffing with a fork. It should not be mushy.
Leek: To bring delicious flavour and a wonderful subtle oniony flavour to this lentil burger. Remove the outer layer of hard leaves from the leek. Snip the ends, and cut the leek into medium rings. Remove any debris by washing thoroughly. Drain the rings in a colander, and pat dry with a clean kitchen towel before stir-frying.
Mushrooms: Cremini mushrooms are the perfect lentil burger mushroom because they’re firm and meaty in texture. Avoid washing them as they absorb moisture; simply wipe away any dirt using a damp tea towel. Cut them into medium slices before stir-frying with the leek. They lend even more great flavour to this lentil burger recipe – along with beefed-up protein content.
Walnuts: On a large nonstick skillet or pan, add plain unsalted walnuts and toast them over low heat, until golden.
Spices: Smoked paprika, oregano, garlic, and cinnamon add an earthy richness to these vegan lentil burgers that pair beautifully with a zingy mustard-turmeric slaw. Chilli flakes add a gorgeous spicy undertone that’s not too strong or overpowering.
Salt: I used sea salt.
Olive oil and olive oil spray: For sauteing the leek and mushroom and coating the oven sheet and patties before broiling. This prevents them from sticking.
Brussel sprouts slaw ingredients
Here’s what you need to a zingy slaw made with Brussel sprouts:
Brussel Sprouts: Remove the outer leaves and discard them. Wash well and pat dry with a clean tea towel. To make the slaw for your lentil burger, simply grate Brussels sprouts into thin shreds using a food processor or mandolin.
Mustard: Dijon mustard is used for making the zippy slaw. It adds a fantastic kick of sharp and robust flavour to the slaw.
Turmeric: Grated fresh turmeric adds a pungent floral touch to the slaw. It has a robust earthy flavour profile that I adore using in recipes like this one. It adds a beautiful colour too! Note, it can stain your fingers yellow.
Apple cider vinegar: To balance out the flavours and bring a pleasant tartness to the Brussel sprouts slaw. Choose organic apple cider vinegar, if possible.
Black pepper: Freshly ground black pepper lends a sharp note to the slaw and helps to balance out the flavours.
Add-ins to make your veggie lentil burger taste even better
Beets: These lentil burgers are layered with grated fresh beets for sweetness. Remember to use red beets and wear gloves to keep your hands stain-free.
Lettuce: Crunchy green lettuce leaves provide a nice crunch and added nutrition.
Guacamole: A dollop of creamy, dreamy guacamole adds richness to make your veggie lentil burger complete. You can enjoy a high-quality ready-made one or simply mash a large fresh avocado, add in some chopped cilantro, salt and squeeze in the juice of half a lemon or lime.
Instructions: How to make the burger patties
- Cook the quinoa and set aside (Image 1). Start by sauteing the leek in olive oil until translucent. Add the mushrooms and cook for a few minutes or until soft (Images 2-4).
- While the leek-mushroom mixture cooks, heat another pan or skillet and toast the walnuts until golden (Image 5).
- Blitz walnuts, spices, and salt in a large food processor until granular (Image 6).
- Add lentils, quinoa, and leek-mushroom mixture, and process using your food processor’s “pulse” function. Take care not to over-process for too long; otherwise, the patties won’t hold their shape. I pulse the mixture about 4-5 times (Images 7-8).
- Transfer the lentil burger mixture to a large bowl. With damp hands, shape into 8 large patties (Image 9).
- Spray olive oil on an ovenproof baking sheet, carefully place the patties, and broil for 3 minutes until golden (Image 10). Place on the top shelf of your oven.
- In the meantime, prepare the Brussel sprouts slaw for layering your burger: Combine the slaw ingredients in a small mixing bowl and mix well.
Substitutions
These lentil burgers are all over the vegan cooking spectrum, but this particular recipe is one that you can keep in your back pocket. You could use gluten-free buns for your veggie burgers instead of brioche to suit your needs.
- Other ingredients, such as cooked black beans or chickpeas, can be substituted for lentils to add another taste and texture to your dish.
- Almonds, pecans, or cashews may be used in place of walnuts. Seeds are also great picks; try sunflower seeds, hemp seeds, or pumpkin seeds.
- Quinoa could also be swapped with brown rice, freekeh, rolled oats or oat flour.
- In place of Brussel sprouts, you may use cabbage to make the slaw.
Equipment
- Food processor to process the ingredients for the patties
- Mixing bowl for the burger patties and slaw ingredients
- Oven sheet pan for broiling
Food storage and safety
These lentil burgers and Brussel sprouts slaw should be stored in the fridge, covered tightly for up to three days.
If you’re planning on keeping these vegan lentil burgers for more than a few days, consider preparing them ahead of time, so they’ll be ready when hunger strikes. Another option is to make extra patties and freeze them for later use. To thaw lentil burgers, simply reheat them in the oven at 375°F for about 15 minutes and finish by broiling them.
Top tips
- It’s super important to drain the lentils completely; otherwise, the patties won’t stay together. I like to allow the lentils to sit in the colander while I prepare the rest of my ingredients, to remove any excess liquid.
- The vegan burgers mixture should not be over-processed — you want to savour the hearty texture of this burger, while making sure the mixture holds together to form a pattie.
- Damp hands will help prevent the lentil burger mixture from sticking to your hands as you form the patties. You can use a bit of oil or cooking spray, too.
- When shaping the lentil burger patties, they shouldn’t be wet or sticky; that’s why, they don’t need to be refrigerated like other bean-lentil-veggie burger recipes.
- When broiling, you don’t have to turn the burgers since they should be golden on both sides after the allotted time.
- When it’s time to serve, assemble the burgers so that you can enjoy all the freshness and flavour of the add-ins.
Frequently asked questions
What lentils are best?
Any kind of lentil will work in this recipe. However, I’ve tested it with cooked green and brown lentils, and the results were fantastic!
How do you keep lentil burgers from falling apart?
To ensure that lentil patties don’t fall apart, the liquid must be drained completely from the lentils. The fluffy (not too soft) quinoa also helps to bind the patty. Plus, you don’t want to over-or under-pulse to ensure a consistent texture throughout.
How can lentil burgers be frozen?
If you’re planning on making lentil burgers ahead of time, freeze the patties for quick meals. Place them in a freezer bag in a single layer without stacking them. When you’re ready to enjoy them, thaw the patties in the fridge or bake them (frozen) in the oven at 375°F for 15 minutes and finish by broiling.
How do lentil burgers taste?
Lentils have a relatively neutral flavour, so they’re great when combined with other ingredients that add more depth to your burger. For this lentil burger recipe, I recommend using cooked veggies like mushrooms and leek — alongside quinoa and walnuts because they add a nice crunch and the richness in favour is spectacular. They taste like a warm and hearty lentil dish with delicious texture and a more complex flavour.
Nutrition information
A serving of this lentil burger recipe is:
- A rich source of protein
- An excellent source of iron
- An excellent source vitamin C
- An excellent source of fibre – one burger meets 80% of your daily needs
- An excellent source of vitamin A
*Percent Daily Values are based on a 2000 calorie diet.
Reported health benefits of lentils
There is a group of compounds in plant foods called polyphenols. These compounds are potent antioxidants, and have shown to protect against chronic diseases caused by oxidative stress.
There is growing scientific interest in these compounds because they may help prevent degenerative diseases like heart disease and cancer. Lentils are a great source of polyphenol compounds. They have shown to help with diabetes, weight loss, high cholesterol, and cancer.
Besides, lentils are also high in fibre, plant-based protein, folate, and iron. Not to mention, they are beneficial to the environment because they require less water than other crops.
How does cooking affect the nutritional value of Brussel sprouts?
Brussels sprouts are a cruciferous vegetable that contains high levels of sulphur-containing compounds known as glucosinolates.
A randomized study revealed that a diet high in cruciferous vegetables was linked to increased levels of beneficial gut bacteria.
Cooking may impact the levels of certain compounds in Brussel sprouts. Raw fresh Brussels sprouts appear to have the most antioxidant power, followed by cooked and steamed sprouts.
What are your go-to burger toppings? Let me know in the comments below!
If you try this lentil burger recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! I can’t wait to see your photos.
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Lentil Burger Recipe With Brussel Sprouts Slaw
Ingredients
Lentil burger
- ½ cup quinoa, thoroughly washed and drained
- ¾ cup water, for cooking quinoa
- 2 tbsp olive oil, extra virgin
- 1 leek, medium, washed, cut into medium rings
- 2 cups cremini mushrooms, dirt removed with damp kitchen towel, cut into medium slices
- ½ cup walnuts, plain, toasted
- 2 cups brown lentils, canned, washed and thoroughly drained. You could use dry lentils that have been cooked instead of canned, if you prefer
- 1 tsp oregano, dried
- ½ tsp garlic powder
- ¼ tsp cinnamon powder
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 1 tsp salt, sea salt
- ½ tsp olive oil spray, to coat the oven sheet pan and top of patties
Brussel sprouts slaw
- 10 Brussel sprouts, large, outer leaves removed, ends snipped, washed and shredded in food processor
- 2 inch fresh ginger, peeled and finely chopped
- 2 tbsp apple cider vinegar, organic, if possible
- ¼ tsp salt, sea salt
- ¼ tsp black pepper
- 1½ tbsp dijon mustard
Burger add-ins
- 4 tbsp guacamole, ½ tbsp for each burger
- 4 lettuce leaves, large, washed, dried. Half a leaf for each burger
- 2 beets, small, washed, peeled, and grated
- 8 brioche buns, you could opt for gluten free buns, if you prefer
Equipment
Instructions
Lentil burger
- To cook quinoa, place ½ cup dry quinoa that's been thoroughly washed and drained, and 3/4 cup water in a saucepan. Bring it to a boil over medium heat. Then reduce the heat to low, cover the pan and simmer for about 8 minutes – until water is absorbed. Let it sit (covered) for 5 minutes before fluffing with a fork. It should not be mushy.
- In a medium pan, saute the leek on medium heat until translucent.
- Add the mushrooms and cook for a few minutes or until soft.
- While the leek-mushroom mixture cooks, toast the walnuts on low heat until golden.
- Blitz walnuts, spices, and salt in a large food processor until granular.
- Add lentils, quinoa, and leek-mushroom mixture, and process using your food processor's "pulse" function. Take care not to over-process for too long; otherwise, the patties won't hold their shape. I pulse mine 4-5 times.
- Transfer the lentil burger mixture to a large bowl. With damp hands, shape into 8 large patties.
- Spray olive oil on an ovenproof baking sheet, carefully place the patties, and broil for 3 minutes until golden. Broil on the top shelf of your oven.
Brussel sprouts slaw
- In the meantime, prepare the Brussel sprouts slaw for layering: Combine the slaw ingredients in a small mixing bowl and mix well. Refrigerate until it's time to assemble and serve the burger.
Lentil burger assembly
- On a bun, spread ½ tbsp of guacamole and place a half lettuce leaf and grated beets. Next, place a lentil patty on top and finish with slaw.
Notes
- It’s super important to drain the lentils completely; otherwise, the patties won’t stay together. I like to allow them to sit while I prepare the rest of my ingredients.
- The vegan burgers mixture should not be over-processed — you want to savour the hearty texture of this burger, and the mixture holds together.
- Damp hands will help prevent the lentil burger mixture from sticking to your hands as you form the patties. You can use a bit of oil or cooking spray, too.
- When shaping the lentil burger patties, they shouldn’t be wet or sticky; therefore, they don’t need to be refrigerated like other recipes.
- You don’t have to turn the burgers since they should be golden on both sides after the allotted time.
- When it’s time to serve, assemble the burgers so that you can enjoy all the freshness and flavour of the add-ins.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
