Lentil enthusiasts, these lentil patties are just what you need! These substantial meat-free burgers are crafted with recognizable and nutritious ingredients, setting them apart from many pre-packaged options available today. While my Favorite Veggie Burgers remain my top pick, these lentil patties rank a close second.
Infused with the flavors of grated carrot, fresh cilantro or parsley, onion and garlic, along with spices like chili powder, cumin, salt, and pepper, these burgers deliver on taste. Two eggs can be included (skip them for a vegan version), as they contribute additional moisture and a fluffier texture.
The creation of this recipe is seamless in the food processor. Similar to my veggie burgers, these lentil patties are best baked in the oven, as it’s a more streamlined and hassle-free method compared to frying them in a skillet. They come out nicely golden and sturdy enough to fit snugly in a bun.
Lentil Patty Serving Ideas
These burgers are enhanced by bold toppings, such as an herbed avocado sauce and pickles. Alternatively, you could enjoy them sans bread, perhaps on a leafy green salad or atop cooked brown rice, farro, or quinoa with some suggested toppings listed below. Store any leftover patties in the freezer for a convenient protein and fiber addition to future meals.
– Buns or bread of your choice, including hamburger buns, English muffins, or even flatbread. Lightly toast them for added texture.
– Sauces like guacamole, avocado pesto, avocado dip, green goddess tahini dip, ketchup, mayo, or mustard.
– Leafy greens such as crisp lettuce, arugula, or spinach.
– For added crunch, include dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers.
– Slices of ripe tomato, particularly when they’re in season!
Lentil Insights
This recipe requires 2 1/2 cups of standard greenish-brown lentils. You can prepare them yourself, or opt for canned lentils or steamed lentils from Trader Joe’s. Regardless of how you cook them, be sure to lay them out on a paper towel to soak up any extra moisture before using. If you have surplus lentils, toss them into a green salad within the week.
Additional Hearty Meatless Mains
Here are some more recipes based on beans and lentils that you might want to try:
Please share how your lentil burgers turn out in the comments! I love receiving your feedback and hope this recipe becomes a new favorite for you.
Lentil Veggie Patties
These meat-free lentil patties are filling, flavorful, and hold their form excellently. They come together swiftly in the food processor. Bake them until they achieve a golden crust, and freeze any extras for later use. The recipe yields 8 veggie patties.
Lentil Patties
Suggestions for burger assembly
– 8 buns of choice (hamburger buns, English muffins, or flatbread), toasted
– Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayo, or mustard
– Greens: Leafy lettuce, arugula, or spinach
– Add some crunch: Dill pickles, quick-pickled red onions, or thin radish or cucumber slices
– Tomato slices
Instructions
1. Preheat your oven to 400 degrees Fahrenheit. Cover a large, rimmed baking sheet with parchment paper for easier cleanup.
2. Thoroughly drain the lentils in a colander, then measure out 2 ½ cups and spread them on a lint-free tea towel or paper towels to dry (if you have extra lentils, set them aside for future use).
3. To prepare the patties: Slice the halved onion into a few pieces, then add the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but be careful not to over-process.
4. Add to the food processor: dried lentils, eggs, oats, a handful of herbs (if desired), chili powder, cumin, salt, and black pepper. Process until it resembles chunky hummus (err on the side of caution). Fold in the grated carrot by hand.
5. To shape the patties: Divide the lentil mixture into 8 equal portions, using about ½ cup each. Form them into patties about 1 inch thick. (If your mixture is too wet to shape, mix in a couple of tablespoons of flour, or more as necessary.)
6. Generously brush both sides of each patty with oil and place them on the prepared baking sheet, ensuring enough space between them. Bake until the outside is deeply golden, about 35 minutes, flipping halfway through.
7. To assemble the patties: If desired, toast your buns. Start with the base bun topped with lettuce, followed by a veggie patty, then a generous smear of guacamole or sauce on top. Add crunchy condiments and tomato, and