Ingredients
Main Ingredients
- 3/4 cup dried green or brown lentils
- 3 cups water
- 1/2 small red onion, chopped small
- 3 cloves garlic, minced
- 1/2 cup walnuts, chopped small
- 2 tablespoons ground flaxseeds
- 2 tablespoons tomato paste or ketchup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped parsley or cilantro
- 1/2 teaspoon salt
- 3/4 cup panko breadcrumbs or oat flour
For Cooking & Serving
- Olive oil (for pan-frying, optional)
- Burger buns
- Ketchup, mustard, BBQ sauce, vegan mayo
- Lettuce or arugula
- Avocado slices
- Tomato slices
- Red onion slices
Instructions
- Cook the lentils: In a medium pot, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer uncovered for 15-18 minutes until the lentils are tender but not mushy. Drain thoroughly using a fine mesh colander, then spread the lentils on a clean dish towel or paper towels to absorb any excess moisture. This step prevents soggy burgers.
- Pulse lentils: Transfer the lentils to a food processor and pulse a few times, leaving some lentils whole for texture. Alternatively, mash by hand in a bowl. Transfer the mashed lentils to a large mixing bowl.
- Mix ingredients: Add the chopped red onion, minced garlic, chopped walnuts, ground flaxseeds, tomato paste (or ketchup), ground cumin, smoked paprika, chopped parsley or cilantro, salt, and breadcrumbs to the lentils. Mix thoroughly with a large spoon until the mixture holds together well.
- Form patties: Using about 1/2 to 3/4 cup of the mixture per burger, shape into 4 patties approximately 1 to 1 1/2 inches thick.
- Pan-fry option: Heat 2-3 tablespoons of olive oil in a non-stick or cast iron skillet over medium heat. Cook 3-4 patties at a time until the bottoms are golden and crispy, about 4 minutes. Flip and cook the other side for another 3-4 minutes. Transfer cooked patties to a plate.
- Bake option: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the patties on the sheet and bake for 15 minutes. Flip carefully and bake for an additional 15 minutes until golden and heated through.
- Serve: Place the lentil burgers on buns and add your choice of toppings such as ketchup, mustard, BBQ sauce, vegan mayo, lettuce or arugula, avocado slices, tomato, and red onion. Enjoy your hearty and wholesome lentil burgers!
Notes
- Make sure to drain the cooked lentils very well to avoid soggy burgers.
- Ground flaxseeds act as a binder; you can replace them with an egg if not vegan.
- For gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or oat flour.
- These burgers can be cooked either by pan-frying for a crispy crust or baked for a healthier alternative.
- Adjust seasonings according to your taste; try adding chili powder or fresh herbs for variation.
- Leftover patties can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Vegetarian American
- Diet: Vegan
