These red lentil burgers bake up with a crisp golden crust and a soft, succulent center. Packed with plant protein and fiber, they’re egg-free, vegan-friendly, and easy to make, with a hearty bite that stands up beautifully to classic meat patties.
Ingredients
- Red lentils — 200g (7 oz)
- Water — 500ml (2 cups)
- Yellow onion — 1 medium (about 120g / 4 oz)
- Carrot — 1 small (about 100g / 3.5 oz)
- Garlic — 2 cloves
- Rolled oats — 60g (2.1 oz)
- Soy sauce — 1 tbsp
- Sweet paprika — 1 tsp
- Ground coriander — 1/2 tsp
- Ground cumin — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Salt — 1/2 tsp, or to taste
- Parsley, chopped — 2 tbsp
- Vegetable oil — 2 tbsp, for frying
Step-by-Step Recipe
- Rinse the red lentils under running water until the water runs clear.
- Transfer the lentils to a saucepan, add 500ml (2 cups) water, bring to a boil, and cook for 12–15 minutes until tender. Drain off any excess liquid and let cool slightly.
- Heat 1 tbsp of the oil in a skillet. Sauté the finely chopped onion for 3–4 minutes until translucent, add the grated carrot, and cook for another 3 minutes. Stir in the minced garlic and cook for 30 seconds more. Remove from the heat.
- In a large bowl, combine the cooked lentils, onion-carrot mixture, oats, soy sauce, paprika, coriander, cumin, pepper, salt, and parsley.
- Use an immersion blender to pulse the mixture briefly, 5–10 seconds, so some lentils stay whole. This helps the patties hold their shape while keeping a pleasing texture.
- Let the mixture rest for 10 minutes so the oats can absorb moisture and bind the mixture.
- With damp hands, shape into 4 large or 6–8 smaller patties.
- Heat the remaining oil over medium heat. Fry the patties for 3–4 minutes per side until golden brown. Alternatively, bake for 18–20 minutes at 400°F (200°C), flipping halfway through.
- Assemble the burgers with your favorite toppings: buns, lettuce, tomato, cucumber, red onion, and sauce of your choice.
Serving and Storage
Serve the burgers right away while they’re hot and crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, the oven or a dry skillet is best, as it helps preserve the crust. These patties also freeze well, either shaped and raw or fully cooked.
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Tips and Variations
- Gluten-free: use certified gluten-free oats, or replace them with 2–3 tbsp chickpea flour or rice flour.
- Heat: add a pinch of chili flakes or smoked paprika for a deeper, smoky note.
- Mixture texture: if the mixture feels too soft, add 1–2 tbsp oats; if it seems dry, add 1–2 tbsp water.
- Baking instead of frying: brush the baking sheet with oil or line it with parchment to prevent sticking.
- Burger build: try tahini-lemon sauce, garlic yogurt sauce, or a homemade barbecue sauce.
Nutrition Per Serving
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 16 g |
| Fat | 9 g |
| Carbohydrates | 44 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 520 mg |
FAQ
- How do I make the patties firmer so they don’t fall apart?
Let the mixture rest for 10–15 minutes so the oats can swell, shape the patties with damp hands, and don’t flip them too early. If needed, add 1–2 tbsp oats or 1 tbsp flour. - What can I use instead of soy sauce?
Use 1/2 tsp salt and 1 tsp lemon juice, or 1 tbsp tomato paste for a savory umami note. - Can I make these gluten-free?
Yes. Use certified gluten-free oats or replace them with chickpea or rice flour. You can also use gluten-free soy sauce (tamari). - How do I freeze lentil patties?
Shape the patties and freeze them on a tray first, then transfer to a bag. Store for up to 3 months. Cook from frozen, adding 1–2 minutes per side.