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    Home » Recipes » Grains & Legumes

    Published: Oct 14, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Easy Lentil Burgers

    Jump to Recipe
    Front view of eaten pizza-style veggie burger on a white surface
    Brown and orange text on lentil cheeseburger on a bun image.

    These are a flavorful and easy alternative to traditional burgers, adaptable to your palate, and customizable with a few different ingredients. Cook them with cheese, put them between buns with your favorite toppings, and be amazed at the flavor! Great to make ahead and freeze.

    White plate with lentil cheeseburger on a bun on a wooden board.

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    A good burger is one of my favorite foods. I love (and cook often) this melting cheese-stuffed skillet burger, but concluded that I could eat a lentil version and be just as satisfied. That was a revelation, a great one, I might add!

    Table of Contents Hide
    Why you'll love this recipe
    Ingredients
    How to make lentil burgers
    How to cook them
    Freezing lentil burgers
    Kitchen notes
    Pizza-style burgers
    Frequently asked questions
    Related recipes you might like:
    Lentil Veggie Burgers

    Why you'll love this recipe

    • Flavor. The vegetables and seasonings are spot on, so you know the burger will be tasty.
    • It's satisfying. Use your usual bun and toppings and make yourself a great meal. I like mine pizza-style, topped with tomato sauce and mozzarella cheese.
    • Customizable. A few ingredients can be substituted, and you can add different herbs and spices and adjust to your palate.
    Bitten lentil cheeseburger with lettuce on a bun on a white plate.

    Ingredients

    One of the most important parts of these successful lentil burgers is their having a good flavor and binding well, not falling apart.

    • Lentils: brown cooked lentils are the best. They are plump and have a good texture.
    • Rice: it has to be cooked, and it can be brown or white. I use Yamani a lot because I usually have leftovers. It acts as a binder as it becomes sticky when processed.
    • Soffrito: this is the star flavoring of this recipe and is the Italian trinity of ingredients - celery, carrot, onion - used so much in sauces because together they add so much flavor. You can also add some chopped garlic.
    • Eggs: needed to bind the burgers so they don't fall apart while cooking.
    • Oats: a dry ingredient that absorbs moisture and makes the structure better.
    • Parsley and garlic: they add even more flavor.
    • Spices: salt and pepper, always, and I also add paprika, smoked preferably. It adds a barely-there spicy note that elevates the whole mixture. You can add more if you like spicy food.

    See the recipe card at the end of this post for quantities.

    White marble surface with ingredients for lentil rice burgers including whole eggs, oats, spices, vegetables, parsley.

    How to make lentil burgers

    A food processor makes it very easy to put these lentil patties together.

    • Flavor mixture: the trifecta of carrot, celery, and onion are processed together first. They are the base for the flavor, so don't omit them. Parsley and seasonings will add to this trio.
    • Binding ingredients: these will be the rice and the eggs. They will bring the mixture together, but it will be very liquid, almost soupy, at first. The rest of the ingredients will thicken it.
    • Thickeners: the final step is adding the main ingredient, lentils and oats, to make the mixture thick enough to form the burgers. This is important because if it's not the right consistency, they will fall apart when trying to form into patties.
    Top view of food processor bowl with chopped carrot, celery, and onion. White marble surface.

    Coarsely chop onion, carrot, and celery. They don't need to be very processed at this point.

    Rice and parsley added to food processor bowl with chopped vegetables. White marble surface.

    Add the cooked rice, parsley, and spices. Process it all until they start to integrate. The mixture will be thick.

    Soupy mixture of vegetables and rice in the food processor bowl seen from above on a white marble surface.

    Add the egg and a few tablespoons of oats. The mixture will be soupy, and that is fine.

    Final lentil burger mixture seen from above in the bowl of a food processor on a white marble surface.

    Finally, the lentils are added and processed *just* until they're integrated with the rest of the ingredients.

    The final mixture should mound on a spoon.

    Vintage Kitchen tip: after adding the lentils, don't overprocess them, as they can become slightly bitter. That's why they're added at the end.

    Forming the burgers

    This is easy: simply take a scoop of the lentil mixture, form it into a ball, flatten it into a patty, and place it on top of some oats.

    Sprinkle more oats to lightly coat the surface. This coating holds them together and will ensure they cook more evenly.

    Hand pressing oats onto veggie burgers on a round wooden board.

    How to cook them

    You can use a skillet and cook them the traditional way.

    But I found that oven-baked is the best way to cook these burgers so the egg is fully done before the outside is too dark.

    • Greased pan: I use oil (sunflower or olive oil) but you can use oil and butter (for flavor and so the butter doesn't burn).
    • Drizzle more oil before baking them in a medium oven (350°F/180°C) so they crisp on top.
    • Turn them around so they are evenly browned. Mine take 20-25 so turn them around at the 10-15 minute mark.
    • Serve them with a bun and all the trimmings or on a plate with a salad or maybe baked vegetables.
    Baking sheet with lentil burgers with oats ready to be baked. View from above.
    Opened lentil burger with lettuce and cheese slice on a bun placed on a white plate on a wooden board.

    Freezing lentil burgers

    1. After they're coated with oats, stack them with some type of separator, like squares of parchment paper or freezer sheets.
    2. Put in an airtight container that is freezer friendly or in a Ziploc-style bag.
    3. Label it (name and date).
    4. Freeze for a month.
    5. Bake directly as specified in the recipe card.
    Partial view of unccookied lentil burger topped with oats on parchment paper and wooden board

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Lentils: they can turn slightly bitter when you process them too much. So make sure you add them at the end and process only until it's all mixed and thick enough. Don't overprocess after adding them, as they can become bitter.
    • Measuring: I use a cup of each ingredient and two eggs, so it's easy to use a larger container to measure or to cut the recipe in half. Simply adjust the number of eggs that you will use.
    • Flavor: I strongly recommend that you adjust the seasonings to your and your family's palate. This basic recipe is highly customizable when it comes to taste.
    • Substitutions: some ingredients can be substituted, like chickpeas for rice, spices, and parsley for cilantro or basil. But brown lentils are the best for this. You can use beans, but they wouldn't be lentil burgers, would they?
    • Seeds: if you want to make them more nutritional, add a tablespoon of chia seeds.

    Pizza-style burgers

    We call them Neapolitan burgers, which are lentil patties topped with tomato sauce and cheese. Make sure the cheese melts a lot, like the mozzarella used for pizza or another type that will give you a great melty experience.

    • Cook the burgers on one side, flip them over carefully, and top with a tablespoon or two of tomato sauce and a few slices of cheese.
      Continue baking for 5-10 minutes, until cooked through and the cheese is melted.
    Foil with lentil burgers topped with tomato sauce and cheese; same burgers baked
    Eaten cheese lentil burger on parchment paper, white grey background

    Frequently asked questions

    How do you keep lentil burgers from falling apart?

    This recipe uses mostly eggs as the binding ingredient. But rice, when processed, will also become one.

    How do you bind lentil burgers?

    The easiest way is to process the whole mixture so that the ingredients mix and achieve a cohesive mixture that will not fall apart. That said, I also add oats to the formed burgers, which will also aid in keeping the form while cooking.

    Can you use flour to bind burgers?

    In theory, you can, but we don't. But flour will make the burgers too dense and weigh it down, so we don't use it.

    Are plant-based burgers better for you than beef?

    It depends on the ingredients and how you eat them. Burgers that are mostly beef can be as healthy as veggie ones that are eaten with cheese and sauces.


    Related recipes you might like:

    • Red Lentil Soup (only 3 ingredients!)
    • Lentil Stew
    • Bourbon Barbecue Sauce (two recipes!)
    • Best Chimichurri Sauce (authentic recipe from Argentina)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White plate with lentil cheeseburger on a bun on a wooden board.

    Lentil Veggie Burgers

    Print Recipe
    Save Recipe Recipe Saved

    These are a flavorful and easy alternative to traditional burgers, very adaptable to your palate, and customizable with a few different ingredients. Cook them with cheese, put them between buns with your favorite toppings, and be amazed at the flavor!

    • Total Time: 40 minutes
    • Yield: 6 burgers

    Ingredients

    Units
    • 1 cup cooked lentils (from a can works too)
    • 1 cup of cooked rice (I use whole wheat)
    • 1 cup of onion, carrot, and celery, ⅓ of each in pieces
    • Salt and pepper, to taste
    • Smoked paprika, to taste
    • 2 tablespoons of chopped parsley
    • 2 eggs
    • ¼ cup of oats (depending on the size of the eggs you might need more)
    • Extra oatmeal to cook and store the burgers

    Instructions

    1. Process the onion, carrot, and celery until they are mixed but don't start to turn into a paste.
    2. Add the seasonings, rice, and parsley. Process until it's all mixed, but it will have texture, not be a paste.
    3. Add the eggs and process until combined. It will soupy or at least very thin. 
    4. Add a few tablespoons of oatmeal. Process using on/off just to mix a bit. It has to come together but not be completely integrated.
    5. Only now add the lentils (see Notes below) and process until you have a thick mixture and can it mounds well on a spoon. Don't process the lentils. The whole mixture should be integrated but not a paste or very smooth. It has texture. 
    6. Sprinkle oatmeal on a plate. 
    7. Form the hamburgers by scooping a portion, forming it into a ball, and flattening it into a patty. 
    8. Place on top of the oats, add some extra oats to the top of the patties and press slightly to adhere on both sides. 
    9. Store in the refrigerator for up to 2 days, well wrapped or in a container with a lid. Or freeze up to a month, individually wrapping each one and putting them in a container so they keep their shape while freezing. 
    10. Preheat the oven to 350°F/180°C.
    11. Put the burgers on an oiled baking sheet, and drizzle with some oil. I use olive oil but any will do. 
    12. Cook for 10-15 minutes and turn, cooking an extra 5-10 minutes until done. 
    13. Pizza-style burgers: when you turn them over, top the cooked side with tomato sauce and melty cheese (as you would a pizza). Continue baking until the burger is done and the cheese melted. 

    Notes

    • Lentils: they can turn slightly bitter when you process them too much. So make sure you add them at the end and process only until it's all mixed and thick enough. Don't overprocess after adding them!
    • Measuring: I use a cup of each ingredient and two eggs, so it's easy to use a larger container to measure or to cut the recipe in half. Simply adjust the number of eggs that you will use.
    • Flavor: I strongly recommend that you adjust the seasonings to your and your family's palate. This is a basic recipe that is highly customizable when it comes to taste.
    • Ingredients: some can be substituted, like chickpeas for the rice, the spices, and parsley. But brown lentils are the best for this. You can use beans, but then they wouldn't be lentil burgers, would they?
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Main dishes
    • Method: Mixing + Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅙
    • Calories: 145
    • Sugar: 1.3 g
    • Sodium: 428.7 mg
    • Fat: 1.9 g
    • Carbohydrates: 23.1 g
    • Protein: 8.3 g
    • Cholesterol: 62 mg

    Keywords: lentil burgers

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Grains & Legumes

    • Cinnamon Rice Pudding
    • Jalapeno Cheddar Cornbread
    • Best Oatmeal Muffins (easy recipe)
    • Lemon Polenta Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. David Scott Allen says

      October 28, 2022 at 7:16 pm

      I’ve never had a veggie burger with oats before — sounds like it would give really interesting texture!

      Reply
      • Paula Montenegro says

        October 31, 2022 at 3:37 am

        Hey David! If you want to go the vegetarian burger route, it's can be a good surprise when you eat it in a bun with all the add-ins.

        Reply
    2. angiesrecipes says

      January 06, 2021 at 6:05 am

      They look nice and perfect for vegetarians. I can't imagine my life without meat LOL.

      Reply
      • Paula Montenegro says

        January 06, 2021 at 5:13 pm

        Me neither Angie, lol. But I was amazed at how much I loved these burgers!

        Reply

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