Deliciously unique, this vegan lentil burger will redefine the concept of a burger. Crafted with cooked lentils, aromatic spices, and a hint of tomato paste, each bite is a medley of savory flavors and hearty textures. Packed with plant-based goodness, these burgers offer a nutritious alternative that doesn’t compromise on taste. Cooked to perfection and served on a bun with your preferred toppings, these lentil burgers are a culinary adventure that will satisfy even the most discerning palate. Prepare to be amazed by this exceptional twist on a classic favorite!
What to serve with the Vegan Lentil Burger
Go traditional and serve French Fries or Baked Sweet Potato Fries.
Coleslaw is a refreshingly nice contrast to the lentil burger.
Grilled Vegetables. Fire up the grill and cook a medley of vegetables such as zucchini, bell peppers, eggplant, or corn on the cob.
Quinoa Chickpea Salad with a zesting dressing adds more flavor and nutrition to the meal.
Avocado Salad is a dreamy side with this burger.
Salad: Choose a simple side salad or something more savory and filling. If you use a Mediterranean sauce on your burger, such as tahini sauce or tzatziki sauce, then serve a Greek Salad with it.
Pickles: Add some tanginess to your meal with a side of pickles or pickled vegetables.
Guacamole and Chips: Whip up a batch of homemade guacamole and serve it alongside crispy tortilla chips with the lentil burgers.
Baked Beans: Makes a comforting and hearty side dish that complement the lentils burger goodness!
Easy Vegan Potato Salad: Is the perfect side to lentil burgers. For barbecues, picnics and gatherings, this side compliments lentil burgers.
Soup: Serve a soup on the side with your burgers. There are so many delicious ones to try! They can be made ahead of time and heated up when making the burgers.
For a more traditional style dinner, serve burgers by themselves with Mashed Potatoes and Gravy. To bring the dinner up a notch, serve with Roasted Garlic Mashed Potatoes and Mushroom Gravy. For a complete meal add a vegetable, such as Garlic String Beans, or Roasted Carrots.
Frequently Asked Questions:
Can I freeze Vegan Lentil Burgers?
Yes, you can freeze lentil burgers for later use. Freezing lentil burgers is a convenient way to have homemade, plant-based burgers ready whenever you need them. Here’s how you can do it:
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- Cook the Lentil Burgers: Prepare the lentil burger mixture and shape them into patties according to the recipe instructions. You can either cook them partially or fully before freezing.
- Cool Completely: Allow the cooked lentil burgers to cool completely in refrigerator before freezing. This helps prevent moisture buildup and ice crystals during freezing.
- Individually Wrap: Wrap each lentil burger individually in plastic wrap or parchment paper. This prevents the burgers from sticking together and makes it easier to take out just the number of burgers you need.
- Place in a Freezer Bag or Container: Place the individually wrapped lentil burgers in a freezer-safe bag or airtight container. Be sure to remove as much air as possible from the bag before sealing to prevent freezer burn.
- Label and Date: Label the bag or container with the date of freezing. Lentil burgers can typically be stored in the freezer for up to 3 months.
- Thaw and Reheat: When you’re ready to enjoy the lentil burgers, remove the desired number of patties from the freezer and let them thaw in the refrigerator. Once thawed, you can reheat the burgers on a stovetop skillet, in the oven, or on a grill, depending on your preference.
- Serve: Assemble your lentil burgers with your favorite buns and toppings, and enjoy!
While freezing lentil burgers is a convenient option, keep in mind that the texture of the burgers may change slightly after freezing and thawing. However, they should still be flavorful and satisfying. Properly wrapping and storing the burgers helps maintain their quality during freezing, ensuring you have a tasty plant-based meal at your fingertips.
What are the best storage tips?
- Refrigeration: After cooking the lentil burgers, allow them to cool completely. Place them in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 4-5 days.
- Freezing: If you want to store the lentil burgers for a longer period, freezing is a great option. Once the burgers have cooled, place them in a single layer on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a freezer-safe container or freezer bags. Label with the date and store in the freezer for up to 3 months.
- Individual Wrapping: For added convenience, you can wrap each lentil burger individually before storing. This way, you can easily grab and thaw only the number of burgers you need without defrosting the entire batch.
- Proper Labeling: Make sure to label the containers or bags with the date of preparation to keep track of their freshness.
- Thawing: When you’re ready to enjoy the lentil burgers, remove them from the freezer and thaw in the refrigerator overnight. You can then reheat them in a skillet or oven until warmed through.
Vegan Lentil Burger
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 food processor if grinding rolled oats into oat flour
- measuring cups and spoons
- 1 skillet or pan
- 1 spatula
Ingredients
- 1 ½ cups cooked lentils
- ¾ cups Oat flour (or blend rolled oats in food processor)
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoon ground flaxseed mixed with 5 tablespoons water to make "flax egg" (optional form sturdier burger)
- 1 tablespoon tomato paste
- 3 tablespoon coconut amino, tamari, or soy sauce
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne (optional)
- 2 tablespoons olive oil
Instructions
- In a mixing bowl, mash the cooked lentils using a fork or potato masher until they are partially mashed but still have some texture.
- Add oat flours, finely chopped onion, minced garlic, flax egg, soy sauce or coconut aminos, tomato paste, nutritional yeast, ground cumin, smoked paprika, garlic and onion powder, and cayenne, salt to the bowl. Mix well until all the ingredients are combined.
- Let the mixture sit for 10-15 minutes to allow the oats to absorb some moisture and bind the mixture together. Add 1 -2 tablespoons of water if it needs to be more moist.
- Form the mixture into patties of desired size and thickness.
- Heat olive oil in a skillet over medium heat. Cook the lentil burgers for about 4-5 minutes on each side until they are golden brown and firm.
- Serve the lentil burgers on buns with your favorite toppings and condiments.
These were really good.
Thanks! Glad you enjoyed it.
Delicious! Made double and froze the extra.
Glad you liked it!
Would you mind sharing the sauce recipe on these burgers in your photo? I am making these burgers tonight for dinner.
Wonderful! Hope you enjoy them. It’s Tzatziki Sauce. Here’s the LINK to the recipe: https://veganfocus.com/vegan-tzatziki-sauce/
Hi! I just came across this recipe as I have been diagnosed with lots of allergies but I can eat lentils!! I can’t have oats though…can I use bread crumbs or what else could be used in this recipe do you think? Thanks!!
Hi there! Thanks for reaching out. I’m so glad you found this recipe—it can definitely be tricky cooking with allergies, but it’s great that lentils are an option for you!
You can absolutely substitute the oat flour with bread crumbs in this recipe. If you’re looking for other options, here are some alternatives I like to use: almond flour, rice flour, quinoa flour, or chickpea flour. Just a heads-up, almond flour doesn’t absorb as much moisture, and rice flour can sometimes make things a bit flat and dry, so I usually combine them with something else rather than using them on their own.
A little trick I love when making substitutions is to add a few tablespoons of arrowroot powder or 1/4 to 1/2 cup of plain mashed potatoes to the mix. It gives the burgers a fuller texture and helps hold everything together nicely.
I’d suggest experimenting with a half batch first to see what works best for you. Let me know how it turns out or if you have any other questions—I’m happy to help!