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Classic Lentil Burgers Recipe Easy Homemade Flavor-Packed Veggie Burger

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These classic lentil burgers are hearty, tender, and packed with fresh veggies and spices. Perfect for a quick, wholesome, and flavor-packed homemade veggie burger that even meat lovers will enjoy.

Ingredients

Scale
  • 1 cup dry brown lentils (about 200g), cooked and drained
  • ½ cup rolled oats (45g)
  • 1 small carrot, finely grated
  • ½ medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons tahini (can substitute with nut butter or mayo)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Olive oil for cooking
  • Burger buns or whole grain sandwich rolls for serving
  • Fresh veggie toppings: sliced tomatoes, crisp lettuce leaves, red onion rings, cucumber slices (optional but recommended)
  • Condiments: classic mustard, ketchup, or homemade garlic aioli

Instructions

  1. Rinse 1 cup (200g) of dry brown lentils and place them in a medium saucepan with 3 cups (720ml) water. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and let them cool slightly.
  2. While lentils cook, finely chop ½ a yellow onion, mince 2 garlic cloves, and grate 1 small carrot. Chop 2 tablespoons fresh parsley and set aside.
  3. In a large bowl, combine the cooked lentils, rolled oats (½ cup/45g), grated carrot, chopped onion, garlic, parsley, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chili powder (optional), 2 tbsp tahini, 1 tbsp lemon juice, salt, and pepper. Mash the mixture with a fork or potato masher, leaving some texture.
  4. With slightly wet hands, shape the mixture into 4 equal-sized patties about ¾ inch (2 cm) thick. Place them on a plate or baking sheet lined with parchment to rest for 10 minutes.
  5. Heat 1 tablespoon olive oil in a non-stick or cast iron skillet over medium heat. Add patties and cook for 4-5 minutes per side, until a golden brown crust forms and they feel firm to the touch. Flip carefully using a spatula.
  6. While burgers cook, slice tomatoes, cucumbers, and red onion rings. Toast burger buns lightly in a separate pan or toaster.
  7. Place lentil burgers on buns, top with fresh veggies and your choice of condiments. Serve immediately with a side of crisp greens or oven-baked fries.

Notes

Do not overcook lentils to avoid mushy patties. Use rolled oats for binding instead of flour. Mash lentils but leave some texture. Rest patties before cooking to help them hold together. Cook on medium heat and flip carefully. Tahini adds moisture and richness. You can bake patties at 375°F for 20-25 minutes flipping halfway for a less crispy but still tasty option. Store patties in fridge up to 3 days or freeze before cooking.

Nutrition

Keywords: lentil burgers, veggie burger, homemade burger, plant-based, vegetarian, healthy burger, easy dinner, lentil recipe

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