If you’ve been craving a juicy burger but want something a little lighter and more nourishing, these Lentil Burgers will hit the spot. Unlike store-bought vegan patties that try to mimic meat, these are all about real, whole ingredients — lentils, mushrooms, seeds, and a few flavorful seasonings that make every bite satisfying.
They’re hearty, rich in protein and fiber, and easy to customize with whatever toppings you love. Best of all, they’re not dry or crumbly like many homemade veggie burgers — these hold together beautifully and deliver a deliciously meaty texture.
Whether you’re a long-time vegan or just trying to eat more plant-based meals, this recipe proves that wholesome doesn’t mean boring. Let’s dive in!
🌱 Ingredients for Lentil Burgers
Here’s what you’ll need to make these flavor-packed Lentil Burgers:
- Green or brown lentils: Canned lentils are quick and convenient, but cooking your own from dry works just as well. Be sure they’re tender yet still hold their shape — mushy lentils can make the burgers too soft.
- Mushrooms: These bring a savory, umami flavor and a slightly chewy bite that makes the patties feel “meaty.” White button or cremini mushrooms work great.
- Sunflower seeds: For extra protein and crunch! If you don’t have them, try chopped walnuts.
- Onion & garlic: A must for depth and flavor.
- Tomato paste, soy sauce & smoked paprika: This trio gives the burgers a smoky, rich taste with a touch of tang.
- Breadcrumbs: Help bind the mixture and give the patties structure. Panko or regular both do the trick.
- Olive oil: Adds richness and helps everything brown beautifully in the pan.
🔪 How to Make Lentil Burgers
1. Sauté the Vegetables
Start by heating olive oil in a skillet over medium heat. Add your diced onion, sliced mushrooms, and minced garlic. Cook for 5–8 minutes, stirring occasionally.
You’ll notice the mushrooms releasing moisture — that’s good! Keep cooking until most of the liquid has evaporated. This step intensifies the flavor and helps prevent soggy patties later on.
Once the veggies are soft, stir in the tomato paste and cook for another 1–2 minutes until it darkens in color. That’s when the tomato paste really caramelizes and adds depth. Set the mixture aside to cool slightly.
2. Blend the Base
In a food processor, combine the cooked lentils, the sautéed mushroom mixture, sunflower seeds, soy sauce, smoked paprika, and a pinch of black pepper.
Pulse until everything is well mixed but still has a bit of texture — you don’t want a completely smooth paste. Scrape down the sides of the bowl as needed to keep things even.
3. Adjust the Texture
Transfer the mixture to a bowl (or keep it in the food processor if there’s room). Add breadcrumbs and mix well until everything holds together easily.
The mixture should be moist enough to shape but not sticky. If it feels too wet, add a few more tablespoons of breadcrumbs until it’s just right.
This step is key to achieving that perfect balance — not too dry, not too mushy, just a sturdy, satisfying patty.
4. Shape the Patties
Divide the mixture into equal portions and form them into burger patties. Depending on your size preference, you’ll get about 4–6 burgers.
For meal prep lovers, you can even shape the mixture into smaller rounds for sliders or meatballs — they freeze beautifully.
5. Cook the Lentil Burgers
Heat a tablespoon or two of olive oil in a nonstick or cast-iron skillet over medium heat. Once hot, carefully place the patties into the pan.
Cook for about 2–3 minutes per side, or until golden brown and slightly crispy. Avoid flipping too early — let them sear properly to get that nice crust.
If making multiple batches, wipe the pan clean between rounds and add a bit more oil to prevent burning.
Serve the burgers on your favorite buns with lettuce, tomato, pickles, or a creamy vegan sauce. They’re also fantastic in wraps or over salad bowls!
❄️ Storage & Freezing Tips
These Lentil Burgers are great for meal prep. You can refrigerate them for up to 4 days or freeze them for longer storage.
- To freeze before cooking: Shape the patties and layer them between pieces of parchment paper. Freeze until firm, then transfer to an airtight container or freezer bag.
- To freeze after cooking: Let the patties cool completely, then store in a sealed container. Reheat in a skillet, oven, or microwave when ready to serve.
When freezing uncooked patties, thaw them in the fridge overnight before cooking.
🔥 Can You Bake Lentil Burgers?
Yes! While pan-frying gives the best texture and flavor, baking works too. Preheat the oven to 350°F (175°C), lightly brush or spray the patties with oil, and bake for 30–35 minutes, flipping halfway through.
They’ll turn out slightly drier but still tasty — great if you want a lower-oil option.
🥣 Recipe Variations & Tips
- No sunflower seeds? Swap them with chopped walnuts or even oats for a nut-free version.
- Make it gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Add spice: A pinch of chili flakes or cayenne adds a subtle kick.
- Boost protein: Stir in a spoonful of nutritional yeast or hemp seeds.
Hearty Homemade Lentil Burgers (Vegan & Protein-Packed)
- Total Time: 35 min
Ingredients
1 tbsp (15 ml) olive oil, plus extra for frying
8 oz (225 g) white or cremini mushrooms, cleaned and sliced
1 small white or yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
2 cups (400 g) cooked green or brown lentils, drained and rinsed (from 1 cup / 200 g dry lentils if cooking from scratch)
1/3 cup (45 g) raw sunflower seeds (or chopped walnuts)
2 tbsp soy sauce (or tamari for gluten-free)
1/4 tsp smoked paprika
Black pepper, to taste
3/4 cup (75 g) breadcrumbs, plus more as needed
Instructions
1. Cook the Lentils (if using dry)
Rinse 1 cup of dried green or brown lentils and simmer them in water for 15–20 minutes until tender but still holding their shape.
Drain well and let cool. (You should get about 2 cups of cooked lentils.)
2. Sauté the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add diced onion, mushrooms, and minced garlic with a pinch of salt.
Sauté for 5–8 minutes until the mushrooms release their moisture and most of it evaporates.
Add tomato paste and cook another 1–2 minutes, stirring often, until it turns a deeper red color.
Remove from heat and let it cool slightly.
3. Blend the Burger Mixture
In a food processor, combine:
-
cooked lentils
-
mushroom-onion mixture
-
sunflower seeds
-
soy sauce
-
smoked paprika
-
black pepper
Pulse until the mixture comes together but still has some texture. Scrape the sides as needed.
4. Add Breadcrumbs & Shape Patties
Transfer the mix to a bowl. Stir in breadcrumbs until the mixture is firm enough to hold its shape but not dry.
If too wet, add extra breadcrumbs 1 tablespoon at a time.
Form into 4–6 burger patties.
5. Pan-Fry the Lentil Burgers
Heat 1–2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat.
Cook patties 2–3 minutes per side, until golden brown and crisp on the edges.
Repeat with remaining patties, adding oil as needed.
Serve hot on burger buns with your favorite toppings and sauces!
Notes
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Nut-Free: Replace sunflower seeds with rolled oats.
- Extra Flavor: Add chili flakes, cumin, or nutritional yeast to taste.
- Bake Instead: For a lighter option, bake patties at 350°F (175°C) for 30–35 minutes, flipping halfway.
- Make-Ahead Tip: Chill patties for 30 minutes before cooking for firmer texture and easier flipping.
- Prep Time: 15 min
- Cook Time: 20 min
