These delicious Veggie Burgers are easy to make with protein-rich lentil patties made with healthy ingredients! They have a classic burger flavor and pair well with any toppings – Just like the McDonalds Clubhouse Veggie Burger or the new McPlant, but homemade, healthier and 100% vegan!
The Best Veggie Burgers with Lentil Patties
These delicious Lentil Burgers are easy to make using simple wholesome ingredients but pack quite a punch flavor! Fluffy burger buns stacked with fresh veggies, melty vegan cheese, a luscious homemade sauce, and protein-rich, flavorful lentil patties – they are reminiscent of Mcdonald’s Clubhouse Veggie Burger but are so much better! They are also gluten-free, freezer-friendly, and can be cooked in a pan / grill or baked.
Some may think that you can only get that satisfying savory and juicy patty from beef but wait until you sink your teeth into these amazing vegan burgers. The lentil patties are perfectly flavored, juicy and creamy on the inside and crispy on the outside! I slathered them with my simple burger sauce to give them a mildly spicy kick and loaded them up with more veggies and vegan cheese. They are so, so good I guarantee everyone will love them – vegan or not!
What is a Veggie Burger?
A veggie burger is a vegetarian burger that does not contain meat. The patty in a veggie burger usually consists of vegetables, legumes (such as beans, chickpeas, or lentils), and nuts, mushrooms, spices, or other plant-based meat alternatives. There are many ways you can make a veggie burger yourself or buy one at the supermarket, restaurants or fast food chains like McDonald’s or Burger King.
Healthy and Easy Homemade Lentil Patties
Did you know that lentils are a great protein source and are low in fats and calories making them one of the best alternatives for meat? They are also rich in fiber, iron, and vitamins.
Needless to say, these round, ‘lil legumes are great additions to our daily diet. And turning them into yummy veggie burger patties cannot be easier! Once the lentils are cooked, just combined them with more veggies, breadcrumbs, and seasonings then blitz everything together.
When the patty mixture is done just let it chill, then shape and cook them. You can easily double the recipe and freeze the rest for months to come! You’ll have healthy, delicious patties ready when you are in need for a burger fix, or simply enjoy them as a side dish with your favorite dip!
Ingredients for Vegan Burgers
Lentil Patties
- Lentils: I used brown lentils for this recipe. They have a neutral, earthy taste and keeps their shape well after cooking which results in a firmer, less mushy mixture. You can also use kidney, black, pinto, or cannellini beans instead, or try a mixture of beans and lentils.
- Vegetables: you will need onion, garlic, carrot, and parsley for this recipe. Aside from adding more flavor and texture, these will also boost the nutritional value of the dish.
- Breadcrumbs: use whole grain or gluten-free breadcrumbs. They will bind the ingredients together and keep the patties from falling apart and drying out when cooked. You can also substitute it with oat flour if you prefer.
- Tamari: adds a savory and umami taste to the mixture.
- Tomato paste: this thick paste will not only improve the taste of the burger but also give it a nice warm color that makes it visually appetizing!
- Paprika powder: adds a sweet and fiery flavor plus more color to the patties.
- Salt & pepper: to taste.
- Oil: for cooking.
For Serving
- Burger buns: you’ll need 4 to 5 depending on the size of your patties.
- Burger sauce: a simple mixture of vegan mayonnaise, ketchup, and sriracha.
- Vegan burger cheese
- Vegetables: like fresh tomatoes, cucumber, lettuce, and red onions. You can use pickled cucumbers instead of fresh ones. If you don’t like fresh onions, you can also top your burger with caramelized onions or crispy roasted onions. Garlic mushrooms are very delicious too!
How to make Veggie Lentil Burgers
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Sauté Veggies
Heat 1-2 tsp of oil in a pan and sauté the onion for 2-3 minutes, or until translucent. Add garlic and sauté for another minute, until fragrant. Then add the carrots and Tamari and cook, stirring occasionally, until the liquid has evaporated. Set aside to cool for a minute.
Step 2: Combine all Ingredients
Add cooked lentils, sautéed veggies, tomato paste, paprika powder, parsley and half of the breadcrumbs to a food processor and pulse into a coarse mixture. Taste and season with salt and pepper. Add remaining breadcrumbs and pulse again until combined, leaving some texture. Transfer the mixture to a bowl, cover and refrigerate for at least 30 minutes (or overnight).
Note: If the mixture is still too moist after chilling, add more breadcrumbs. If the mixture is too dry, add a little water.
Step 3: Shape and Cook Burger Patties
Form the mixture into 4-5 large burger patties (or make more smaller patties, if you prefer). Heat some oil in a non-stick pan over medium-high heat. Add the burgers and cook the burgers on each side for about 5-6 minutes, until golden brown and crisp (be careful when flipping as they’re pretty delicate).
Step 4: Serve and Enjoy!
Serve the lentil veggie patties on top of burger buns with tomatoes, cucumber, lettuce, red onions and burger sauce. Or enjoy as a side dish with your favorite dipping sauce!
Tips when Making Lentil Burgers
- If you prefer Big Vegan TS Burger, skip the vegan cheese and substitute the burger sauce with ketchup and yellow mustard sauce. Also use pickled cucumbers instead of fresh ones.
- Do not overdo the patty mixture in the food processor. The mixture should be coarse enough to give the patties texture and make it easier for you to shape them later on.
- Feel free to add some nuts or seeds, such as walnuts, pecans, toasted pine nuts, pepitas, sunflower seeds, or hemp seeds.
- If the lentil mixture is still too moist after chilling, add more breadcrumbs. If the mixture is too dry, add a little water.
- Chill the patties overnight if possible to let them firm up before cooking. Be careful when flipping the patties, use a wide spatula to keep them from breaking or tearing.
- The burgers are crispy on the outside but soft and creamy on the inside. If you want them to be crispier, I recommend making smaller and flatter patties.
- If you can’t find whole grain or gluten-free breadcrumbs, you can make your own by ripping up bread and processing it to a crumb in the food processor.
- To aid digestion and reduce bloating and gas, you can soak the lentils for at least 6 hours before cooking.
Oven and Air-fryer Method
If you prefer using less oil when cooking the patties, you can bake them in the oven or air-fry them instead. If you are using your oven, cook them at 356 °F (180 °C) for about 30-40 minutes. When using the air fryer, line the basket with parchment paper and cook the patties at 330°F (165 °C) for 25 to 32 minutes. Flip the patties halfway through and brush them with a little oil to ensure they become crispy on the outside.
Make ahead, Storing and Freezing
You can make the patties up to 5 days ahead of time and place them on a covered plate or wrap them individually and refrigerate them to cook them later. For longer storage, freeze in an airtight container or ziplock bag for up to two months.
These Homemade Veggie Burgers are:
- Healthy
- Gluten-free
- Eggless
- Veggie loaded
- Delicious
- Easy to make
- Perfect for meal prep
- Stacked with all the good stuff!
- Better than the classic!
Recipe Video
If you try this easy homemade veggie burgers recipe, feel free to leave me a comment and a star rating! And if you take a photo of your result and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
The Best Veggie Lentil Burgers Recipe (Easy & Vegan)
Author:Ingredients
Burger Patties
- 1 cup (200 g) brown lentils yields 600 g cooked
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 carrot finely chopped
- ½ cup (60 g) breadcrumbs whole grain or gluten-free or sub oat flour (*see notes)
- 1.5 tbsp tamari
- 1 tbsp tomato paste
- 1 tbsp paprika powder
- ½ bunch fresh parsley finely chopped
- salt and pepper to taste
- oil for cooking
For serving
- 4-5 burger buns
- 1 Recipe Burger Sauce
- vegan burger cheese
- tomatoes cucumber, lettuce, red onions
Instructions
*Note: Check out the recipe video + tips + step-by-step photos above!
- Rinse and drain the lentils, then add them to a pot with 2 cups salted water or vegetable broth. Bring to a boil, reduce to a simmer, and cook, covered, for about 30 minutes, or until the lentils are tender. Transfer to a strainer to remove excess liquid and allow to cool before putting them in the food processor.
- Heat 1-2 tsp of oil in a pan and sauté the onion for 2-3 minutes, or until translucent. Add garlic and sauté for another minute, until fragrant. Then add the carrots and Tamari and cook, stirring occasionally, until the liquid has evaporated. Set aside to cool for a minute.
- Add lentils, sautéed veggies, tomato paste, paprika powder, parsley and half of the breadcrumbs to a food processor and pulse into coarse mixture. Taste and season with salt and pepper. Add remaining breadcrumbs and pulse again until combined, leaving some texture.
- Transfer the mixture to a bowl, cover and refrigerate for at least 30 minutes (or overnight). (If the mixture is still too moist after chilling, add more breadcrumbs. If the mixture is too dry, add a little water).
- Form the mixture into 4-5 large burger patties (or make more smaller patties, if you prefer).
- Heat some oil in a non-stick pan over medium-high heat. Add the burgers and cook the burgers on each side for about 5-6 minutes, until golden brown and crisp (be careful when flipping as they’re pretty delicate).
- Serve on top of burger buns with tomatoes, cucumber, lettuce, red onions and burger sauce. Or enjoy as a side dish with your favorite dip!
Notes
- Size: The burgers are crispy on the outside but soft and creamy on the inside. If you want them to be crispier, I recommend making smaller and flatter patties.
- Lentils: You can also use kidney, black, pinto or cannellini beans instead or try a mixture of beans and lentils.
- Breadcrumbs: If you can't find breadcrumbs, you can make your own by ripping up bread and processing to a crumb in the food processor or substitute oat flour.
- Nuts: For more flavor and texture, feel free to add some nuts or seeds, such as walnuts, pecans, toasted pine nuts, pepitas, sunflower seeds or hemp seeds.
- Oven & Air Fryer method: Find the instructions here.
- Make ahead, Storing & Freezing: Find the instructions here.
- Nutrition facts are calculated for 1 patty of 5 and do not include the bun or toppings.
- Please read the blog post above for helpful tips and more information on the recipe!
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