Classic Lentil Burgers
Classic Lentil Burgers- made with wholesome ingredients, these veggie burgers have a classic flavor that pairs well with any toppings. Each burger packs 25% of the RDI for iron and 12 grams of protein!
I may have a lot of veggie burgers on my site but this just so happens to be THE veggie burger. As in, the best one I’ve ever made.
The inspiration came a few years back when the man and I were out gallivanting around Berkeley. We stopped for lunch at one of our favorite fast food vegan places, Nature’s Express, and I ordered a lentil burger that was so good, it was gone in under 30 seconds flat. No joke, I stuffed that scheisse in my face so fast you might’ve missed it had you blinked. Don’t worry, I made Brandon close his eyes while this took place. You know, to keep the romance alive.
Sadly Nature’s Express has since closed and I never had a chance to get the exact recipe or even an ingredient list to go by so these are based on a memory of thirty seconds of bliss. Lentils, carrot, onion, finely chopped sunflower seeds and walnuts, fresh herbs, vegan Worcestershire and tomato paste all go into the making of a perfect, classic burger.
How to Make Classic Lentil Burgers
One thing I highly recommend for this recipe is a food processor. If you don’t have one they are a great investment, especially for making plant-based burgers.
- To start, we’ll use the food processor to blend the lentils and finely chop the onion, garlic, carrot, walnuts and sunflower seeds. You can even use it to make breadcrumbs if you prefer to use whole grain or gluten-free bread!
- Next we combine all of those ingredients in a large bowl along with the herbs and salt.
- In a separate bowl we mix together the eggs (or flax eggs) with tomato paste and vegan Worcestershire.
- Then we pour the liquid mixture into the large bowl and stir combine.
- Lastly, sprinkle in the flour and stir until the mixture starts to stick together.
- Form into patties, sauté on each side until golden brown and serve!
- Make them vegan: Replace the eggs by combining 2 tablespoons ground chia or flax seed with 6 tablespoons water. Set aside to thicken for at least 5 minutes then add to the recipe in place of the eggs.
- Make them gluten-free: use gluten-free flour (such a chickpea or oat flour) and gluten-free breadcrumbs to make sure these are GF.
- Make them nut-free: replace the walnuts with 1/2 cup extra sunflower seeds or rolled oats.
- Make them seed-free: replace the sunflower seeds with 1/2 cup extra walnuts.
As far as the toppings go, allow me to highly recommend sliced red onion, dill pickles, mayo, and ketchup. I don’t know what it is about that combo but it is just so good!
More Veggie Burger Favorites:
- White Bean Zucchini Burgers
- Easy Black Bean Burgers
- Turmeric Falafel Burgers
- Sweet Potato Black Bean Burgers
- Lentil Pea Burgers with Lemon Basil Mayo
- BBQ Lentils and Sweet Potato Burgers
- Nina’s Berliner Burgers
- Mediterranean Chickpea Burgers
Classic Lentil Burgers
- 2 ½ cups cooked green lentils
- 1 cup carrots, finely chopped
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup flour, I used chickpea flour
- 1 cup breadcrumbs, whole grain or gluten-free
- 2 eggs, or 2 flax eggs
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire
- 1 tablespoon fresh or dried thyme
- 1 tablespoon fresh or dried oregano
- 1 teaspoon fine sea salt
- 10 whole grain buns
- olive oil for cooking
- Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I process each ingredient individually to achieve the best texture.
- Next add half of the cooked lentils to the food processor and pulse until they appear slightly mashed, then transfer them to the bowl along with the remaining lentils.
- Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs, and salt.
- In a small bowl, combine the beaten egg with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir everything together. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed. If you have time, refrigerating the mixture for about 30 minutes also helps dry out some of the moisture.
- Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges. They will hold together better if they aren’t too big or thick. At this point you can refrigerate them until you are ready to cook (for up to 2-3 days) or cook them right away.
- When you’re ready to cook them, start by warming the olive oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes. I like the push the edges of the burger to the side of the pan as I cook them to make sure they are cooked on the sides as well. Serve on a warm bun with desired toppings and dig in!
I love that photo of them in the pan! And these look soooooo good. Is it weird that I wouldn’t mind one for breakfast right now?? Definitely trying these soon! Happy friday friend!
YUM! These look so good! Actually, our fave restaurant in town has a killer black bean burger that I’ve tried to recreate once. I have a slight advantage though because my sister works in the kitchen there, so she saw some of the ingredients going into the burgers that I quickly noted down! I have to try doing it again because veggie burgers are the best! (Totally get the eating in 30 seconds thing ;))
These look awesome! It’s hard to find a good veggie burger, but I think these would live up to my expectations ;-)
These burgers look amazing! I’ve made a few homemade veggie burgers in the past, but they never really held together well. These certainly look as if they would and I love how thick and flavorful they are!
That photo of all the ingredients sectioned off in that big bowl is so cool!! i love it- i would enlarge it, frame it and hang it in my kitchen- its just awesome. and ive never tried a lentil burger but now that has to change.
never even heard of them before, but I would be willing to try them :) who could resist them after hearing them described by you?! ;)
These look amazing, look at how thick they are!! I love lentil burgers, they have so much flavour :)
This shiesse needs to go in my face like yesterday, mon! Did you know I’ve never made a lentil burger and that I’m obsessed with pickles? According to my calculations, that means I need to make these suckers like BOOM!
I’ve never been to Nature’s Express and now I’m tempted to drive to the bay just so I can experience it…yes, I’m liking that idea. Will drive for food. Or I could just do as Sarah does and make these at home and skip all the Berkley traffic…probably a wiser idea ;) Have a great weekend, love!
All my veggie burgers breaks apart at some point :(. I love lentils but have never have them in a burger.I’d love to try. Fantastic clicks!
Sounds wonderful! I’m bookmarking this recipe and will definitely be making it soon! I’ve been thinking about making veggie burgers from scratch to throw on my new grill, so maybe I’ll do that with these.
I recently had this chickpea burger and a black bean burger, and they totally revolutionized my idea of a stereotypical hamburger. I’ve actually found I prefer burgers that don’t have meat. Seeing as lentils are SO amazing, this burger looks amazing. I haven’t eaten dinner yet, and your pictures have my stomach growling!
Can these be baked in the oven?
I haven’t tried that method but they are a little soft so I worry they won’t hold together as well when baked. Worst case scenario, they will still be edible and can be used in a wrap or on top of a salad. :)
I make these twice weekly and bake them in the fan oven at 200C for 20 minutes each side (after spraying with 1 Cal oil) and they turn out just perfect. When making the flaxseed egg substitute, I hydrate the flaxseed with homemade vegan Worcester sauce for extra flavour.
I love veggies burgers, but haven’t had one with lentils. Why not?! This looks delicious! I love how thick it is. I need to try this one :D
Yayyyyyy veggie burgers are my fave! Thanks for the great recipe Sarah! I’m SO trying these soon ;)
Please keep the veggie burgers coming!! I want all veggie burgers all the time! I’m new the the veggie burger making scene and need all the ideas I can get. I love that you used lentils them, that is a great idea! And, I totally agree, pickles are a must on burgers :)
Thirty seconds of bliss… hehehe. OK I’ll stop. These do look heavenly – I can see how things could get romantic :) The veggie burger queen strikes again!
Wow, this is amazing! I love veggie burgers, but I haven’t gotten around to making them myself…I mean, shoot, I might as well just make a huge patty of falafel & call it a day. I’ll give your recipe a try one & make some thyme for it. :D
How do you think it compares to the original? You should have a taste test!! Get your burger vs. the original & see which one wins! Kind of like a Bobby Flay Throwdown but a Sarah Throws DOWN with her fav veggie burger joint!
Mouthwatering! The photos are gorgeous, too. Visiting your blog midday is dangerous for me. I become unproductive and can only think about food for the rest of the day.
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I made these and they are AMAZINGGGGG. So, so good. I’m in love. They actually held together really, really well! I enjoyed with spinach, mustard and pickles. Delicious! Great flavor. I bought the pre-cooked lentils from Trader Joe’s which made the prep even easier! Love this recipe – thank you!
I’m so happy to hear that April! I didn’t know that TJ’s sold prepared lentils either, thank you for the time-saving tip! :)
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Searched for lentil burgers and this recipe caught my eye… just tried it and have to report a success… many thanks..
Awesome! Thanks for the feedback, Giulia! :)
We liked these! I made some basic substitutions based on what I had (pecans for walnuts, pumpkin seeds for sunflower, blitzed oats for bread crumbs). I added a little other seasoning too like paprika and a little bbq sauce.
Since someone mentioned baking the burgers I tried that too. I recommend baking them at 400 for about 15 min on one side, flip and bake another 8 min. Use a good cooking oil for the pan between batches and brush the tops also. If you want to use EVOO, use it on the tops not on the pan surface, otherwise it burns. Be generous with the oil for good color and flavor without drying them out. Saved me a lot of time standing at the stove!
I subbed 2 Flax eggs instead of the eggs to make vegan and they turned out so nice! Thankyou, this is my new favourite meal!!! :)
Awesome! I’m so glad they work out with flax eggs. Thank you for letting me know, Christine! :)
Have you tried freezing these?
Hi Kelly! Yes, these freeze well! After forming them into burgers, place them on a parchment lined baking sheet then cover them with plastic. Transfer the baking sheet to the freezer and allow them to freeze for about 45 minutes. Then you can put them in a freezer safe container/bag (I like to place the parchment paper between them so they don’t stick) and freeze until ready to eat/up to 1 month. Then you just defrost them for a few hours at room temp before pan frying. I hope that helps! :)
Hi Sarah! I just made these tonight and they were very good! I did a couple things wrong, but still were good. I seen your reply regarding freezing, but I already cooked all mine. There’s only me and the hubs and we have 7 cooked burgers left. Can they be frozen if cooked? Ty so much! Sheila
yes they can! I usually place a small square of parchment paper between them to keep them from sticking to each other once frozen.
I was searching Pinterest looking for a Red Lentil burger, as my favorite little vegan cafe serves a red lentil burger to die for! I am going to try this recipe using red lentils instead.
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These were delicious! I didn’t add the egg, flour, or breadcrumbs, just processed most of the lentils a little further and used a hamburger press.
I am very happy to find a veggie burger recipe that does not involve cumin (which I love but is I feel is overused in vegetarian burger recipes.)
Thank you so much for this recipe!
(from a 25 year lacto-ovo vegetarian)
I’m so happy you liked them, Katie! I would think that the texture wouldn’t be as firm without the egg, flour and breadcrumbs but I’m glad that it worked out well for you. :)
I made these last night, and they were divine. I used a mix of green and red lentils, with some kidney beans as it was what I had on hand, and they turned out so delicious that even my very sceptical (meat-eating) other half loved them.
I didn’t have flax meal so I just added extra rice flour, and I used rolled oats instead of breadcrumbs, and that worked really well.
Thank you for this delicious recipe!
I’m so glad to hear that, Lineh! Good to know they work without the flax too. Thank you for the feedback! :)
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I’m kind of late to the party, but I just made this recipe tonight and it was delicious! I started out following the recipe and used gluten free flour and bread crumbs. I made 2 patties and tried them. They were really good, but felt they needed more spices. So, I used Penzey’s medium sweet chili spice and added some corn. It was awesome! I made the rest of the patties and then freezed them for quick meals. Definitely will make these again.
These are the BOMB! Even my 1 year old gobbled them up like they were going out of style. It’s On my rotation now. Thanks!
I’m so glad to hear that! These are one of my all-time favorites too. :)
Absolutely loved making and eating these delicious burgers! Thank you! I made mine vegan by using a teaspoon corn starch and some water instead of egg.
I’m so glad you liked them! Thank you for the review!
I love making lentil burgers. These look so yummy!!!!!
Can’t wait to try these! I love homemade black bean burgers, but have never tried using lentil burgers before!
Well, if you consider these THE BEST veggie burgers you have on your site, I simply must try making them! :) I love homemade veggie burgers paired with some crispy fries. Nom nom nom!!
Loved, loved, loved this recipe! Thanks Sarah. I always look for your recipes for new inspiration!
So glad you enjoyed them! Thanks Carol!
I made these and they were delicious! I added chopped onions peppers parsley scallions, garlic curry, adobo seasoning and grated carrot with just Italian bread crumbs cayenne.
These were delicious!!! So satisfying and smoky. We loved them!
Thought they might be dry but they were so moist and yummy! Only change I made was I added some chopped scallions into the mixture. Topped with sliced avocado, ketchup/mayo and tomato. Also used the ready cooked lentils from Trader Joe’s that someone else had mentioned. Will definitely be making again…
Amazingly tasty. I think I prefer these to the black bean burgers that I’ve been making recently. The lentils make them a little lighter and a little less dense than with black beans, or maybe it’s just me! Either way, these were super tasty:)
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So good! I made these with one can of lentils, skipped the Worcestershire sauce and the walnuts and doubled the sunflower seeds. Topped with a homemade sauce, tomato, pickles, and pea sprouts! Made half for burgers tonight and going to use the other half for “meatballs” and spaghetti tomorrow night! Really yummy and filling! Thanks for sharing this recipe :)
So glad they worked well with your substitutions! I love the ideas to use up the leftovers too. Yum! :)
They were really great Sarah! The “meatballs” were awesome too, and it made so many, this was the recipe that kept on giving! Will definitely be making these again :)
I loved these so much I ate 4!!
Thank you for sharing this recipe! Two days ago I made them and I can say that these vegan burgers are the best!
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I made these and didn’t add the flour as I thought the mixture was getting too dry and figured flour would make them more dryer and not stick. Absolutely loved the burgers! As a fairly new vegetarian (no meat for 2 1/2 months now), it’s been a challenge to cook for myself. These burgers have been added to the arsenal. LOL.
Can these burgers be broiled or baked?
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I made these for the first time last night and they are fantastic! I really loved the nutty flavour and with a food processor they’re super easy to make. Thanks for the recipe!
I just made these. Wow! They are so good. Thank you for the recipe!
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2 questions: I can’t have soy, is there a substitute you would recommend for the vegan worcestershire sauce? Do you think a Vitamix blender would work in the absence of a food processor?
Coconut aminos might be a good sub for the worcestershire! As far as using a Vitamix, I worry it would be difficult not to over blend the ingredients which would make for a mushy veggie burger. It’s worth a try so long as you’re conscious to pulse just a few times!
Eggs aren’t plant-based, so I don’t understand why they’re in the recipe at all, instead of the flax seeds.
The ground flax is the option to make them plant-based, but they can also be made with eggs.
Right, but then they’re not plant-based, so you should probably change your heading at the very top of the page to match what’s on your About page. So that instead of “plant-based” it says “vegetarian.”
Which heading are you referring to? There are categories at the top of the post that are labeled vegan and vegetarian since the recipe can be made either way. If you’re talking about my welcome on the right hand side, that is written because the majority of my more recent recipes are plant-based. I transitioned from eating vegetarian to vegan a little over a year ago then decided to add pastured eggs back into my diet for personal reasons. I’m aware that not everyone is going to agree with that decision but it’s what works best for me and still allows me to make a difference by cutting out the majority of animal products from my diet. By my definition I eat a primarily plant-based diet and I feel like my recipes reflect that. Hopefully that helps clear things up for you!
I know this comment is a couple of years old, but I felt the need to add that ‘plant-based’ doesn’t mean 100% vegan. The exact definition of plant-based is ‘(of food or a diet) consisting largely or solely of vegetables, grains, pulses, or other foods derived from plants, rather than animal products.’
So having a burger recipe that is 95% plant-based but with eggs is definitely a plant-based recipe.
As a blogger, it’s also normal to tag recipes with ‘vegan’ as long as they’ve included the option for the recipe to be adapted to vegan, even if there are also non-vegan options on the post.
Thank you for your input, Aimee. I wish the vegan community were more supportive of people simply eating less animal products rather than being 100% perfect. Every little bit helps and if everyone reduced their intake it would have such a huge impact.
These were wonderful! I was able to make 10 large patties. Instead of using a skillet, I baked them for about 12 minutes, flipped them, and baked for an additional 12 minutes.
I will definitely be making these again!
At what temperature did you bake them?
YUM! These came out perfect, I followed the recipe exactly as it was written. The burgers were very “umami” and flavorful, not dry at all. I made a larger batch to freeze some but honestly, could have eaten these for days straight. Five stars. Thanks so much for sharing this recipe!
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These came out great! I followed the recipe pretty closely.
Its delicious! Made them last night and my family couldn’t get enough! Thank you so much for this recipe!
Very filling ands holds up extremely well. I used the flax eggs and will be using in other recipes from now on. I prefer more spice in my food so I added fresh jalapeños as a topping and added it to the mixture for the leftovers. The Worcester adds flavor that isn’t too overpowering. I’m considering adding a little more for that umami flavor to really make these stand out. I used my vitamix for everything except the onions.
Do you think I could use cashews instead of walnuts and sesame seeds instead of sunflower? It is all I have on hand and I really want to make these tonight!
Cashews would probably work but I think sesame seeds wouldn’t be a great idea because they are too small. It’s worth waiting to make them with walnuts and sunflower seeds if you can! :)
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These take some work, but they are well worth the effort! They are big, though, so make sure you have big buns. I didn’t have tomato paste, so I used ketchup instead. Very tasty!
Loved these burgers! I added roasted jalapeños and onions under a layer of cheese, on a pretzel bun. Super yummy! Thank you.
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I LOVE these burgers! First veggie burgers I have made from scratch, delicious. I used vegan “flax” egg, worked out just fine.
These are so good. So glad I gave them a try. They will definitely be made again.
A great trick is to toast a handful of sesame seeds and add them in. The flavor is stupendous!
These were delicious! Even the non-vegetarians in the household liked them. I’m gluten-free right now so I substituted a cup of oats (blended into flour) for the breadcrumbs and a half-cup of almond flour for the flour (which helped give it even more protein). This is very adaptable!
Delicious!! I didn’t have walnuts or sunflower seeds so subbed the full quantity for cashews. I also didn’t have thyme and oregano separately but mixed with rosemary and some other herbs in herbs de Provence. I also used oats instead of breadcrumbs and normal plain flour. They were FANTASTIC!!! Held together brilliantly. Served without buns just with a tomato salad and some Dijon mustard!!! So happy to have found this recipe! X
Thanks for this winner winner veggie dinner recipe! I used chia seeds in place of sunflower seeds and walnuts, substituted to almond flour, added my usual Weber Grill Burger Seasoning, threw in mixed peppers and chickpeas, then grilled. Absolutely my new go-to burger recipe!!!
Amazing! My family had so many lentils in the fridge, my mom suggested we try a lentil burger recipe and it was so good. Totally recommend to fans of homemade veggie burgers.
Very good burgers!
They turned out very tasty, thank you! I used chickpea flour and they got a real nice crunch. I gave them an Asian twist by using ginger and soy sauce instead of the Worcestershire sauce, and we ate them with steamed buns and pickled veggies. Mmmm…
OMG that sounds amazing!!
These are the best veggie burgers I’ve ever had! I had to make a couple modifications since I didn’t want to run to the store! Also, since I don’t have a food processor, I just sautéed the veggies for a couple minutes to blend the flavors. and then just mashed the lentils and blended in the other ingredients with my big wooden spoon. Worked fine. Decided to replace the thyme with Cumin which gave them a little different flair. My new fave!! Thank you
We just had it for lunch and it was delicious. It is a little delicate and you should press the buns really hard!! I made it just like the recipe, super easy, super satisfying.
These burgers turned out quite nice! I could probably make them slightly smaller and get more burgers out of them because they were pretty big. They were definitely very tasty!
delicious. Substituted the 1/2 c of flour with 1 c of oat flour and 2 tbsp Worcestershire with 4 tsps soy sauce, 1/2 tsp lemon juice, and a 1/2 tsp of brown sugar. Used lentils out of a can that said serving size 1/2 c and servings in can 3.5 – yet the can only measured out to 1 cup so kinda confused at how much lentils I ended up using in this recipe and if I should have used more. However this recipe seems super forgiving and the burgers were perfect – cohesive and delicious! I made 8 total so closer to 300 calorie patties. Thanks!!!
Can I bake these instead of pan frying them?
I haven’t tried them baked so I’m not sure but it seems like it could work. It might dry them out a bit and they could possibly not hold together as well. It’s worth experimenting though! You could always use them as crumbles if they don’t turn out as expected.
Ok TY. What I decided to do is freeze them after I form them into patties then when I’m ready to have one I’ll pan fry it. I made a double batch so it would be time consuming to pan fry them all at once.
I also used almonds instead of walnuts because I was low on walnuts. But I’m sure they will still taste fine. The mixture smells so good. I can’t wait to try it!
I baked these for about 25 minutes at 375 and then another 10 minutes at 420, rotating the pan a couple times. Turned out great!
I also used 4 tablespoons of fresh thyme and rosemary, which added really nice flavor. Instead of gluten-free breadcrumbs, I used a combo of 1/2 cup rolled oats, 1/4 cup gluten free flour, and 1/4 cup hemp seeds.
Thanks for the great recipe!
Wow! Those were the BEST veggie burgers I’ve ever made! Not dry or crumbly, even after I chose to bake them instead of pan fry. Thank you for this recipe! Just in time for summer!
Excellent! I used Bobs Red Mill egg replacer and a crimini as I didn’t have walnuts. Great easy recipe.
I made these burgers they are great
I made these veggie burgers and wowzers they are AMAZING. I made the vegan version, and instead of bread buns, I ate them lettuce wrap style :).
I am very thrilled with now knowing this recipe since it means I can make more of these burgers and eat them!
Thank you for sharing this delicious and nutritious recipe to the world <3
I made this burger and it was very delicious! I added some ingredients and substituted some as well. I added diced mushrooms, oats and oat flour. I substituted chickpea “egg” ( chickpea flour) I found it worked better than flax “egg” since there is no taste like with flax egg. I didn’t have tomato paste so I used ketchup. And I don’t like raw onion so I cooked the onion and then put it in the mix, loved it! I topped it with vegan cheese AWESOME! The burger did not crumble at all which I think has a lot to do with the thickness. I really like this burger recipe thank you!
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Wonderful recipe. I have made my share of vegetarian burgers over the years and I have to say this one stands out as one of the best. The flavor was lovely but what really stood out for me was the “meaty” texture. I am grateful for a burger that my non-vegetarian family members enjoy as much as I do. Thank You
Just made these for dinner. Our creations with your lentil burger receipt included toppings of – iceberg lettuce, tomato sauce, relish, fresh tomato, veganese, beetroot, avocado. pineapple slice, on vegan brioche buns. I only had plain flour and hemp protein available, however it worked out well using these alternative ingredients. My 12 year old and grandpa ate their burgers in no time, and went back for seconds. Thank you so much.
I tried this recipe tonight. Thank-you so much, they were delicious. Everyone enjoyed them which is tricky with the kids. These will be a regular meal I’m sure and they took no time at all to prepare :)
Super hearty yummy veggie burgers that really satisfy! I made them with pre-cooked lentils I bought from Trader Joe’s so everything came together really quickly too. Thank you for this!!
Hello! I’m vegetarian and my family are meat-eaters. This has become our favorite burger recipe! I often replace the flour with pea protien powder to get a little extra protien in. We also bake ours (420F for 15 minutes) and they come out perfectly!
Love the idea to use pea protein! Thank you for the review!
Wow, they are fantastic. Thank you so much for sharing this great recipe. I’m going to have them for dinner again tonight.
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Made these last night . . . YUMMY! The walnuts are a great part of the texture of patty and the taste was great! I doubled the walnuts since I don’t have sunflower seeds. Everything else followed the recipe. I even let my beef burger loving nephew taste a piece and he liked it enough to make a burger sandwich from it!
DELICIOUS! We are not vegetarian’s but like to have meat free dinners. Making this for the 3rd time tonight. Easy for the kids to eat, and my meat loving husband doesn’t miss the meat. He actually found the recipe, made it and he is making it again for dinner tonight.
I made these burgers as per the recipe a while ago and for our Australian Christmas BBQ lunch and I LOVED them (as did everyone else).
Unfortunately I am on a Low FODMAP diet now…I can pretty much make these but I need to omit the onion (and garlic which is no biggie). Do you think replacing the 1 cup of onion with 1 cup of shredded zucchini would work? Or even half a cup of chopped olives?
I rarely write reviews but this burger stood out for me! I wanted to make black bean burgers but didn’t have any in my pantry so I found this one and it was so different and tasted great. Made the recipe to the T, after forming the patties I put them in the freezer for 20 mins and they stayed together well when I cooked them. I was impressed at how good they stayed together actually, usually my veg burgers fall apart.
I will keep this one bookmarked, thank you!
I’m so glad you enjoyed them! Thank you for the review!
I’ve made dozens of recipes for veggie burgers and some of them taste great but getting them to hold together is another story. This recipe had great flavor and they didn’t crumble in the pan. Even the dog likes them! I’m going to make another batch today to put in the freezer. This recipe is a keeper.
Firm and not mushy!!!!!!!The best texture so far that even my 2 yrs old niece ate it!
I just made these tonight and everyone loved them, including my 3 year old. I subbed salt for some very salty umami seasoning, then sprinkled just a little panko and salt on the outside of these before frying. Definitely adding to the rotation!
***** I made these Classic Lentil Burgers the other day. I followed the recipe exactly, except that I did not soak
the lentils first as you suggested because the ‘tip’ to do so was on the second page of my print-out. and I did not
see it until too late to do so. The burgers came out exactly as is pictured on your website. And, they are so very
good served with all the usual burger trimming and in a toassted bun. Needless to say, these will be my go-to
lentil burger recipe…bar-none. Many thanks for spending your time experimenting to make these perfect
lentil burgers…much appreciated.
This is a great recipe – not too fiddly and not too many ingredients. I used oatmeal – fine or medium works – instead of the flour and it worked really well. I also only used one clove of garlic as we do not like too much. The flavour with the tomato and worcestershire sauce was very good.
I also used oatmeal in your white bean and zucchini burgers – very good as well.
Excellent recipe! One of the best veggie burgers I have ever had and really curbs the craving for a regular burger! A few things that we did: 1) Used dried but instead of a full tablespoon of dried thyme and oregano, we did a teaspoon of each 2) Added some umami (we like Trader Joe’s) for a more savory flavor 3) Refrigerated mixture (as stated) but then also refrigerated for a bit after I formed patties to let them set again and then 4) Sprayed them with non-stick avocado spray and then cooked them in an air fryer. Hard to say how long as each air fryer is different but approximate for ours (which we always do at a lower heat due to reviews that the brand is a strong one) and did 10 minutes at 375, flipped and then 10 minutes again at 375…placed some cheese and did another 5 at 355. If you air fry, follow your gut on how your air fryer performs. Served with sliced onions, pickles, ketchup, and mayo…delicious! We truly love LOVE this recipe!
This is the best veggie burger recipe I’ve ever tried! Stays together well, great flavor and texture, and freezes great. I like them so much I’ve started keeping a batch in my freezer 24/7.
This is the best lentil patty recipe I have ever tried to make!! I just skipped the Worcestershire and I replaced the thyme with marjoram. The patties turned out delicious! Than you so much for the recipe!!
We made these last night and they were delicious!
We didn’t have any Worcestershire, so we used a bit of tamari and a delicious homemade mushroom powder mix we made, and that worked just fine!
Would recommend :)
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Can I change the green lentils with red ones?
Red lentils tend to lose their shape and are mushy when cooked so it will likely have a negative impact on the texture. I can’t say for sure without testing it but my recommendation would be to stick with the brown (or green, not French) lentils! :)
Delicious and held together incredibly well even though I over processed the onions to a paste! I followed the tip to keep them on the thinner side and cooked them a good 6 minutes per side. Because they were so moist, they didn’t dry out but cooked nicely on the outside. Next time I’m going to change up the seasoning to make curried burgers!
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just did this for lunch to use up quite a bit of left over lentils. this recipe makes a tasty burger (I did add some harissa powder and black pepper for a little kick), good texture too and they don’t break apart when fried. As I didn’t want to drain our the little bit of liquid that was with my lentils I only used one egg…turned out fine. I’m freezing the left overs for future quick meals, and will probably try some substitutions as suggested by other reviewers and the recipe as well as to make them into vegeballs. The photos were really helpful to show the sort of texture to aim for with the different ingredients and mix. thanks so much for posting the recipe
These are delicious! I’m a private chef in Los Angeles who cooks for a lot of vegans, vegetarians, and folks with various food allergies. I’ve tried so many disappointing veggie burger recipes, so I’m thrilled to have found yours!! I love how adaptable these are to fit everyone’s needs.
I made them as written but did 28 smaller patties for a client to have as snacks. Rave reviews!
That is quite the compliment coming from a private chef! Thank you so much for trying my recipe and leaving a review!
Made these burgers for the first time the other night – the photo and description were so enticing! They are DELICIOUS. Both my teenaged kids loved them and the batch I made resulted in two dinners in one week – both with oven fries – so good and everyone happy and full!
Are the carrots in the recipe cooked or raw?
Many thanks :)
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Amazing recipe and burgers. Made 3 batches in 3 days because they keep disappearing
Years ago I made lentil walnut burgers from a different recipe and was so happy to see yours did not call for mushrooms (diet conflict). I made a half batch today as I was low on lentils and walnuts-used ketchup instead of tomato paste and did a combo of panko bread crumbs and old fashioned oats. The burgers were fantastic! The seasoning was perfect as was the texture. We toasted buns on the griddle and topped the burgers off with Thousand Island dressing. To die for!
These lentil burgers are beyond! My mom prefer to eat vegetarian so I always love to have a meatless option for us at family dinner. This is a winner!
Made these and they worked well. I used eggs. I also cooked the onion and carrot in a the skillet first. Held together well. I did rest the mixture in fridge for an hour. I cooked up a whole packet of lentils then froze potions. I am just about to start making another batch using some frozen lentils.
I made these in March and I still have some in the freezer! I have been eating them and they are still delicious. Is this too long to freeze?
I think it’s fine! Glad they still taste good! :)
Delicious! Just made these today for our Sunday football family and they are a hit! Perfect texture and held together so well. I subbed Tamara for Worcester, since I didn’t have any, though I could’ve made some. Thanks for this great recipe! :)
spelling correction: Subbed Tamari for Worcestershire !
I’ve made these a bunch of times, definitely the best tasting “pure” lentil burgers I’ve found. The only downside is that they tend to crack or fall apart if the consistency is not just so…
A few tips: Toast the walnuts and don’t skimp on them or the sesame seeds. I sometimes use a third egg or an extra half egg to help with binding. Lots of tomato paste and Worcestershire sauce is good. Easy on the garlic. I do use chickpea flour rather than wheat flour — think it improves the taste. I’ve added some leftover sauteed mushrooms and onions; also good…
They don’t freeze all that well; possibly something to do with the moisture content. But they will keep in the fridge for a few days.
My husband always nags when I try internet recipes. But when I made these burgers he kept saying “These are sooo goood!” literally after every bite. And we’re not huge fans of burgers :)
So I really have to say a big THANK YOU for sharing this recipe!
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do you soak or fit lentils first or put them in the processor dry/raw?
They should be cooked lentils! You’ll need to cook about 1 cup of dry lentils to get 2.5 cups cooked. It’s up to you if you want to soak them prior to cooking. You can also buy canned lentils or precooked lentils from Trader Joes. I hope that helps!