Nothing says summer like a burger! This lentil burger recipe is a great veggie burger loaded with healthy protein with the small green lentils. It’s healthier, easy, and delicious.
Why you’ll love this lentil burger recipe:
- Easy: These lentil burgers will only take 45-minutes
- Perfect for Summer: Nothing says summer like a BBQ and burgers
- Versatile: Eat these lentil burgers on a bun, on a bed of greens, or on their own
Ingredients:
Green Lentils: For this recipe we used Silo’s Small Green Lentils. They’re small, full of nutrients, and hold their shape well when cooked so they are perfect for forming burgers. They are also a good source of iron and fibre.
Walnuts: The walnuts in this recipe add some additional protein and act as a great binder for the burgers. Walnuts are rich in antioxidants, omega-3s, they’re great for your gut, and so much more.
How to make this lentil burger recipe:
- Cook the Silo Small Green Lentils according to the instructions on the package.
- Rinse and strain the lentils and add to food processor.
- Add the walnuts to a blender, and pulse until you create a meal. It should look similar to almond flour but have some tiny pieces showing.
- Add half of the walnut meal, the egg, half of the all-purpose flour, ketchup, tamari, garlic powder, minced onion, smoked paprika, cracked black pepper, and cumin.
- Blend until the mixture becomes uniform then add the second half of the walnut meal and all-purpose flour.
- Mix in by either pulsing the food processor, mix using a spatula OR transfer mix to a bowl and combine by hand. The purpose of this is to not create too much moisture from having the food processor combine on a higher speed. Best to mix manually for optimal texture.
- Adjust seasoning to taste.
- Place a sheet of parchment paper down onto the counter beside you.
- Scoop the lentil burger mix into 6 or 8. Approximately ¼ cup each.
- Cut out 12 – 16 parchment paper squares- burger sized.
- Roll into balls, then flatten slightly between two parchment paper squares.
- To cook, heat a cast-iron or non-stick pan for 5 minutes over medium-high heat.
- Add avocado oil, remove one parchment-paper square from one or two burgers, and place that side of each burger onto the pan. Leave the top piece of parchment.
- Using a bowl or small plate, smash each burger down to 1 cm thickness, then remove the parchment paper square.
- Cook on each side for 2 – 3 minutes until golden brown. At the same time, you can toast the buns in the pan if there is room OR in the oven at 400F with olive oil on a sheet of parchment paper until golden.
- Add a slice of cheese and cook until melted.
- To assemble the burgers,
- Add 1 – 2 teaspoons of mayo & mustard to the bottom bun with red onion on top.
- Add 1 – 2 tablespoons of the Vegan Big Mac Sauce to the top half, along with a large lettuce leaf.
- Place a burger onto the bottom half with red onion.
- Set the completed top half of the bun onto the burger.
- Press the burger together a bit and enjoy immediately- this will be your NEW favourite summer recipe!
Expert Tips & FAQ:
How do I make these lentil burgers dairy-free? Replace the cheddar cheese with your favorite type of cheese OR dairy-free substitute! You can replace the egg with a 1:1 substitute as well!
How do I make gluten-free lentil burgers? To make this recipe gluten free, swap the all-purpose flour for your preferred gluten free blend and use a gluten free bun!
Storage: Store the cooked burgers in the fridge for 3 – 5 days OR freeze the uncooked burgers for up to 1 month. Allow to thaw in the fridge slightly before cooking again.
Other recipes you’ll love:
- One Pot Meals: Spinach Feta Rice Bowl
- Greek Meatballs with Whipped Feta
- Vegan Pastitsio Recipe
- Vegan Lemon Rice Soup
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Lentil Burger Recipe
Prep time: 30 minutes
Cook time: 45 minutes
Makes 6 – 8
For the Lentil Burgers
2 cups SILO Small Green Lentils, cooked
2 cups cremini mushrooms, finely chopped
1 medium carrot, grated
¼ cup white onion, finely chopped
1 cup walnuts
1 egg
½ cup all-purpose flour
2 tbsp. ketchup
2 tbsp. tamari
1 tsp. garlic powder
1 tsp. minced onion
¾ tsp. smoked paprika
½ tsp. cracked black pepper
½ tsp. chili flakes
1/3 tsp. cumin
For the Burger Assembly,
6 fluffy burger buns, toasted
6 large slices cheddar cheese
1 head green leaf lettuce
1 large red onion, sliced
½ cup mayonnaise
½ cup mustard
1 recipe Vegan Big Mac Sauce **SEE RECIPE
Instructions
Cook the Silo Small Green Lentils according to the instructions on the package.
Rinse and strain the lentils and add to food processor.
Add the walnuts to a blender, and pulse until you create a meal. It should look similar to almond flour but have some tiny pieces showing.
Add half of the walnut meal, the egg, half of the all-purpose flour, ketchup, tamari, garlic powder, minced onion, smoked paprika, cracked black pepper, and cumin.
Blend until the mixture becomes uniform then add the second half of the walnut meal and all-purpose flour.
Mix in by either pulsing the food processor, mix using a spatula OR transfer mix to a bowl and combine by hand. The purpose of this is to not create too much moisture from having the food processor combine on a higher speed. Best to mix manually for optimal texture.
Adjust seasoning to taste.
Place a sheet of parchment paper down onto the counter beside you.
Scoop the lentil burger mix into 6 or 8. Approximately ¼ cup each.
Cut out 12 – 16 parchment paper squares- burger sized.
Roll into balls, then flatten slightly between two parchment paper squares.
To cook, heat a cast-iron or non-stick pan for 5 minutes over medium-high heat.
Add avocado oil, remove one parchment-paper square from one or two burgers, and place that side of each burger onto the pan. Leave the top piece of parchment.
Using a bowl or small plate, smash each burger down to 1 cm thickness, then remove the parchment paper square.
Cook on each side for 2 – 3 minutes until golden brown. At the same time, you can toast the buns in the pan if there is room OR in the oven at 400F with olive oil on a sheet of parchment paper until golden.
Add a slice of cheese and cook until melted.
To assemble the burgers,
Add 1 – 2 teaspoons of mayo & mustard to the bottom bun with red onion on top.
Add 1 – 2 tablespoons of the Vegan Big Mac Sauce to the top half, along with a large lettuce leaf.
Place a burger onto the bottom half with red onion.
Set the completed top half of the bun onto the burger.
Press the burger together a bit and enjoy immediately- this will be your NEW favourite summer recipe!
Notes:
This burger is incredible, impress all of your family & friends this summer!
Replace the cheddar cheese with your favorite type of cheese OR dairy-free substitute!
To make this recipe gluten free, swap the all-purpose flour for your preferred gluten free blend and use a gluten free bun!
You can replace the egg with a 1:1 substitute as well!
Customize your toppings and spices, make it your own!
Store the cooked burgers in the fridge for 3 – 5 days OR freeze the uncooked burgers for up to 1 month. Allow to thaw in the fridge slightly before cooking again.
