These burgers are built around red lentils combined with onion, carrot, and a small mix of spices to create a firm, mouldable mixture. The texture comes from the soaked lentils, which hold together without needing additional binding, and the flavour is driven by simple seasoning rather than heavy additions.
Why this recipe works
- Uses soaked lentils as the base
- No complicated ingredients
- Can be baked or pan‑fried
- Holds together without extra binders
Vegan Lentil Burger
Firm lentil burgers with a lightly spiced flavour and a crisp exterior when cooked.
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Servings 6 burgers
Ingredients
- 300 g dried split red lentils
- 1 small onion ≈120 g, diced
- 1 small carrot grated (≈50 g)
- 15 g fresh coriander chopped
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Neutral oil for cooking optional
Instructions
Soak the lentils
- Place lentils in a bowl and cover with water.
- Soak for 2 hours, then drain and rinse.
Prepare mixture
- Add lentils, onion, carrot, coriander, garlic, tomato paste, and spices to a food processor.
- Pulse until combined into a coarse, mouldable mixture (not fully smooth).
Shape burgers
- Divide mixture into 6 portions and shape into patties.
Option 1 — Pan-fry
- Heat oil in a pan over medium heat.
- Cook patties for 3–4 minutes per side until golden and crisp.
Option 2 — Bake
- Preheat oven to 190°C
- Place patties on a lined baking tray
- Bake for 16–20 minutes, flipping halfway
Variations & substitutions
- Use parsley instead of coriander
- Increase spices for stronger flavour
- Make smaller patties for wraps
Storage & leftovers
Keeps for up to 3–4 days in the fridge. Can be frozen before or after cooking.