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These Veggie Lentil Burgers are packed with 11 grams of protein and 8 grams of fibre making them an easy, nourishing, plant-based main you’ll want to meal prep again and again!
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These veggie lentil burgers have became a favourite in my home that I make regularly, along with my black bean burgers to chickpea burgers and beet burgers.
These lentil burgers are made with cooked dried lentils, vegetables, oats, and flavourful seasonings, forming a hearty and satisfying plant-based patty. What makes them unique is the sautéed mushroom, carrot, onion and garlic base, which adds serious depth of flavour. And unlike many lentil burgers that fall apart, this version holds together beautifully, perfect for oven-baking, pan-frying, or grilling!
As a healthy recipe creator and busy mom, I’m always testing plant-based meals that are nourishing, meal-prep friendly, and satisfying enough to serve the whole family. These burgers check every box—and they’re freezer-friendly too!
Why You’ll Love This Recipe
- Hearty and satisfying – Packed with 11 grams of protein, 8 grams of fibre, and whole grains for a filling meal that actually keeps you full.
- Perfect texture – They hold together well and don’t fall apart when baked, pan-fried or grilled.
- Easy to prep ahead – I love to meal prep a bath of these burger patties and my crispyair fryer falafel to keep in the freezer for easy weeknight meals!
- Versatile and customizable – Use different spices or swap in veggies you have on hand.
Key Ingredients
- Dried Lentils: Green or brown lentils work best as they hold their shape after cooking. Red lentils are too soft and won’t work well here.
- Portobello mushrooms: this is the “secret ingredient” that gives the lentil patties a meatier texture and umami flavour. You can swap out the Portobello mushrooms cremini mushrooms if needed.
- Oats: Oats are used to help bind the burgers together and also add some fibre and whole-grains. You can also use breadcrumbs or panko if you prefer.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Veggie Lentil Burgers
Step 1: Roughly chop the mushroom, carrot, onion and garlic and add to a food processor.
Step 2: Lightly pulse to chop up the vegetables.
Step 3: Add the vegetable mixture to a pan with some avocado oil on medium-high heat.
Step 4: Sauté together for 7-8 minutes until the vegetables begin to brown.
Step 5: Add the sautéd vegetables back to the food processor with cooked lentils, spices, tamari and oats.
Step 6: Pulse together until it forms a dough-like texture, with a few chunks in it.
Step 7: Form the mixture into patties with your hands and place them on a baking sheet.
Step 8: Bake in the oven at 400 degrees F for 10-12 minutes.
What To Serve With Lentil Burgers
These veggie lentil burgers are hearty and satisfying on their own, but they’re even better with the right sides! I love serving these burgers with a side of Air Fryer Sweet Potato Wedges, Quinoa Tabbouleh Salad, Kale White Bean Salad or Crispy Air Fryer Tortilla Chips.
How To Store
Store the cooked veggie lentil burgers in an airtight container in the fridge for up to 4 days. You can also freeze them. Place the burgers on a tray to freeze individually, then transfer to a freezer-safe bag or container for up to 2 months.
Jess’s Tips
- Cool the lentils – Let lentils cool before adding to the mix to avoid a sticky or gummy texture.
- Use oats for texture – They help bind the burgers while keeping them gluten-free and adding a hearty texture! If needed you can also use breadcrumbs.
- Don’t over-process – A few pulses in the food processor is all you need. You want the burgers to have some texture.
- Taste before forming – Taste the mixture before forming patties and adjust seasoning if needed.
- Oil your hands – Lightly oiling your hands helps shape the patties more easily.
- Grill tip – Use a sheet of foil or a grill-safe pan to prevent the burgers from falling apart on the grill. For extra protein also make a batch of grilled bbq tofu on the side.
Frequently Asked Questions
Yes! Lentil burgers are packed with fibre, protein and vegetables for a healthy and filling vegetarian and vegan meal.
Yes, but canned lentils are wetter, so the burgers may be softer and can end up a bit mushy. If using canned lentils drain, rinse, and pat them dry, then add extra oats if needed to help bind the mixture.
Green or brown lentils are best for this recipe. While Red lentils are delicious to make Red Lentil Curry, they’re too soft for these burgers and may result in mushy burgers.
Try These Lentil Recipes Next!
If you tried these Veggie Lentil Burgers or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Veggie Lentil burgers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 burgers
- Category: Main
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
With 11 grams of plant-based protein per patty, these veggie lentil burgers are the perfect hearty option for lunch or dinner.
Ingredients
- 3/4 cup dry lentils
- 1 bay leaf (optional)
- 1 portabello mushroom
- 1 large carrot
- 1/2 onion
- 3 garlic cloves
- 2 tbsp avocado oil (or vegetable oil)
- 1 cup oats
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tbsp tamari
Instructions
- Cook the lentils in water or vegetable broth according to package directions. Add a bay leaf while cooking for extra flavour, and discard it once done. Drain well and let cool slightly.
- Roughly chop the mushroom, carrot, onion, and garlic. Add to a food processor and pulse until finely chopped.
- Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and sauté for 7–8 minutes, stirring occasionally, until softened and fragrant.
- Transfer the cooked vegetables to the food processor with the cooked lentils, oats, smoked paprika, oregano, pepper, salt, and tamari. Pulse a few times until combined—don’t overblend, leave some texture.
- Form the mixture into 6–8 patties with your hands. If the mixture feels too wet to hold together, add 1/4 cup more oats and mix again.
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Cook the patties:
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Oven: Place on a lined baking sheet and bake at 400°F for 10–12 minutes per side until golden and firm.
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Skillet: Pan-fry in a lightly oiled skillet over medium heat, 3–4 minutes per side until crisp.
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Grill: Lightly oil the grill grates and grill the patties for 3–4 minutes per side on medium heat. Place a sheet of foil under them if needed to prevent sticking.
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Notes
- Let the lentils cool slightly before mixing to avoid a sticky or gummy texture.
- Oats help bind the patties and add texture—breadcrumbs work too if preferred.
- Lightly oil your hands to easily shape the patties without sticking.
- Use foil or a grill-safe pan when grilling to prevent the burgers from falling apart.
- Store cooked patties in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 burger patty
- Calories: 186
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 11g
Hi question, do you need to use mushrooms?
You can leave them out!
Hello, love your recipes! When you say one portobello mushroom are you referring to one large size mushroom, because I can also get small size portobello mushrooms. So, I’m a bit confused on how much mushrooms to include. Thank you!
Hi Marie! Yes, one portobello mushroom refers to one standard size portobello, not the mini sized one 🙂
Had these for dinner last night and they were amazing! I doubled the recipe and froze half to have for next week. Thanks for a great recipe!
Glad you enjoyed them 🙂