These Easy Healthy High-Protein Vegan Lentil Burgers are the perfect solution for a crispy high-protein and fiber plant-based burger! You can’t be any healthier than that, not to mention that you don’t sacrifice taste over healthy food, these taste just as good as they are for your body! How good is that?
These easy Lentil Burgers are a great protein alternative to meat dinners. A flexible recipe that can easily be adapted to make lentil balls or croquettes – perfect for little hands!
If you don’t like the lentil taste or just lentils for some reason – don’t worry! You can barely taste the lentils in these burgers, they are loaded with other goods, not to mention how crispy they are and satisfying!
Lentils are one of those ingredients that I have in my pantry and rely on every week. They are versatile, can be stored for long periods of time and are perfect in hearty winter meals but are equally as good in delicious summer salads.
These Easy Healthy High-Protein Vegan Lentil Burgers can be enjoyed any time of the year and, as they freeze well, they can be prepped ahead of time for an easy weeknight dinner.
What Lentils Should I Use in Lentil Burgers
Whenever I post a lentil recipe I am asked, without fail, whether the variety of lentils I have used can be subbed for a different variety. Each lentil variety cooks up differently and therefore suits different types of meals.
- Red / Yellow Split Lentils break down when cooked and have a soft “mushy” texture. They are perfect for stews/soups. I like to use them to make Easy Healthy Red Lentil Curry
- Brown / Green Lentils keep their shape more when cooked but can go mushy if overcooked. I like to use these lentils in lentil tacos (I must post my recipe for this soon) or when making meat alternative sauces (like lentil bolognese).
- Puy Lentils are a firmer lentil that keeps their shape when cooked. They are delicious in salads.
- Black Beluga Lentils are small lentils that hold their shape and firm texture when cooked. Also, I like to use these lentils in salads.When developing this recipe I decided to try the burgers using different lentil varieties. I experimented using red split lentils, green lentils, puy lentils, and canned lentils. I have detailed the results below
- Green – Good texture and flavor. Easy to handle and sticks / holds together well.
- Red Split – Smooth texture, ideal for babies/kids with textural issues, soft and harder to handle but still cook up well with care.
- Puy – Good flavor and very textured. Although it cooks up nicely it doesn’t stick together as well and more care is needed when cooking
- Canned – Good texture and flavor. Easy to handle and holds together really well.
I also tried
- Blending the Green Lentil Mixture – Smooth texture, ideal for babies and kid with textural issues. Holds together really well and is easy to handle when cooking.So, overall, green lentils might seem the best option for these burgers, so I personally used green tinned/canned lentils!
Makes 7-8 patties
Each patty contains approximately 138 calories if shaped into 7.
2 x 400g/3 cups tins/cans of green lentils, drained and rinsed
1 large red onion, chopped
1/2 cup/50g of oats ( use gluten-free if you are avoiding gluten )
1/4 bunch of parsley, leaves picked and chopped
1 small red chili diced
3 cloves of garlic, minced
2 teaspoons of cumin
Salt and pepper to taste
Olive oil to brush the Burgers
Wholegrain Burger Buns
Sliced red onion
SMOKEY RED PEPPER BUFFALO ‘CHEESE’ SPREAD ( optional )
1. Preheat oven to 370F/190c fan. Sweat down the onions, garlic, and chili in a pan and cook until soft.
2. Add all the ingredients together in a food processor and pulse a few times, be careful though, you don’t want it mushy, but slightly chunky.
3. Shape burger patties out fo the mixture and place them on a lined baking tray with parchment paper and brush them with oil and bake for 25 minutes, then flip them on the other side and bake for further 25 minutes.
4. Serve them with wholegrain buns, if you like and with our easy spiced vegan ‘cheese’ spread.