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!