Can lentil burgers be made gluten-free?

Absolutely! Replace regular breadcrumbs with gluten-free breadcrumbs or ground almonds, and ensure your oats are certified gluten-free. These lentil burgers maintain their texture and flavor with these simple substitutions.

How long do homemade lentil burgers last in the freezer?

Properly stored lentil burgers maintain quality for up to 3 months in the freezer. Wrap each patty individually and store in freezer-safe containers to prevent freezer burn.

What's the best way to prevent lentil burgers from falling apart?

The key to sturdy lentil burgers is proper moisture balance and binding. Ensure lentils are cooked but not mushy, refrigerate formed patties for 30 minutes, and avoid flipping too early during cooking.

Can I substitute different types of lentils in lentil burger recipes?

Yes! Green and brown lentils work well but require longer cooking times (20-25 minutes). Red lentils create the smoothest texture, while green lentils provide more firmness to your lentil burgers.

Mouthwatering Lentil Burgers: Quick, Healthy Veggie Recipe

Name: Lentil Burgers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: Vegetarian
Ingredients: Base Ingredients:; 1 cup dried red lentils (or 2 1/2 cups cooked); 2 cups low-sodium vegetable broth; 1/2 cup rolled oats; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 large carrot, grated; 1/2 cup fresh breadcrumbs; Flavor Enhancers:; 2 tablespoons tomato paste; 1 tablespoon vegetarian Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried thyme; Salt and black pepper to taste; Binding Agent:; 1 large egg (or flax egg for vegan option); 2 tablespoons olive oil for cooking

Description

These Lentil Burgers are hearty, protein-packed, and full of flavor. With a satisfying texture and wholesome ingredients, they prove that plant-based burgers can be just as delicious as traditional meat patties.

Ingredients

Scale

Base Ingredients:
1 cup dried red lentils (or 2 1/2 cups cooked)
2 cups low-sodium vegetable broth
1/2 cup rolled oats
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 large carrot, grated
1/2 cup fresh breadcrumbs
Flavor Enhancers:
2 tablespoons tomato paste
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and black pepper to taste
Binding Agent:
1 large egg (or flax egg for vegan option)
2 tablespoons olive oil for cooking

Instructions

Rinse lentils well. In a saucepan, combine with vegetable broth and bring to a boil. Reduce heat, cover, and simmer 12-15 minutes until tender. Let cool 10 minutes.
Heat 1 tablespoon oil in a skillet over medium heat. Sauté onion 5 minutes, then add garlic and carrot. Cook 3 more minutes until fragrant.
In a large bowl, mix cooled lentils, sautéed vegetables, oats, breadcrumbs, tomato paste, Worcestershire sauce, and spices. Stir well, then add egg and combine until mixture holds together.
Divide into 6 patties about 3/4-inch thick. Place on parchment-lined plate and refrigerate 30 minutes to firm up.
Heat remaining oil in skillet over medium heat. Cook patties 4-5 minutes per side until golden and heated through (165°F internal temp).

Notes

Swap breadcrumbs with crushed crackers, use green lentils for a firmer bite, or replace egg with flaxseed mixture for a vegan option. Serve with buns, avocado, and fresh toppings for a complete meal.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 burger
Calories: 185
Sugar: 4g
Sodium: 250mg
Fat: 4.1g
Saturated Fat: 0.6g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6.8g
Protein: 9.2g
Cholesterol: 25mg

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