Easy Plant-Based Lentil Burger Patties
Jun 23, 2023 (Last updated Dec 16, 2025) by Hannah Sunderani
Hiya friends! If you’re looking for a new Meatless Monday recipe to enjoy this summer then look no further than these Lentil Burger Patties! Cooked in a skillet or on the barbecue, these vegan patties are crispy on the outside and tender on the inside. They’re a simple and wholesome alternative to beef patties – thanks to the lentils!
I recipe tested this vegan burger patty multiple times before bringing them to the blog, and so I can truly say that they are absolute perfection! The flavours are wholesome, and rich with umami from the eggplant, miso, and tamari seasoned into these lentil patties. These burger patties are giving me Asian-fusion vibes, which I love!
Embrace these delicious flavours and serve these patties topped with kimchi, sriracha mayo, pickled onions, or my asian slaw. Or, keep it traditional and serve with my traditional 10-minute creamy vegan coleslaw.
No matter how you choose to serve these lentil patties – bun or no bun, they’re guaranteed to be the best, memorable plant-based burgers.
So let me tell you exactly how to make them so you can enjoy them pronto!
These Lentil Patties are….
- Packed with umami flavour
- A hearty and filling meat-less main
- Freezer-friendly and meal prep friendly
- Grillable
- Husband approved
- Perfect for a summer bbq
Ingredient Notes
There are just 10 plant-based ingredients you’ll need to make rich, flavourful vegan patties at home.
- Green lentils: I recommend using green lentils or puy lentils (French lentils). They are much heartier than soft red lentils, they hold their shape, and add great texture to the burger patties. If you don’t have access to green lentils, brown lentils is the next best option.
- Eggplant: This veggie is one of my favourites to use in meaty plant-based recipes because it has a naturally hearty texture and neutral flavour that pairs well with several dishes.
- Panko breadcrumbs: These breadcrumbs are lighter and crispier than traditional breadcrumbs. They not only absorb excess moisture and help hold the patties together, but also creates a golden brown exterior on the lentil burger patties. I recipe tested this with traditional breadcrumbs but much preferred the panko.
- Nutritional yeast: Adds a light cheesiness without dairy and essential B vitamins to the burgers. (Naturally found in meat-based burgers but not most plant-based burgers, so this is a bonus in my opinion).
- Miso: White miso, or shiro miso, helps add additional umami and savoury flavour. If you are gluten-free, make sure to use a gluten-free miso (some varieties contain barley).
How to Make Lentil Burger Patties
Make the burger mixture
To start, we’re going to cook the dry lentils. Fill a small saucepan with enough water and bring to a boil on the cooktop. Once boiling, add in the rinsed and sorted lentils and cook until soft, about 10 minutes. Strain the excess water and set aside the cooked lentils while you prepare the remaining patty ingredients.
Next, sauté the garlic and onion on the cooktop in a medium or large skillet with a drizzle of olive oil and sea salt. Cook until softened, about 7 minutes then add in the eggplant and stir to combine. Cover the eggplant mixture with a lid and cook until softened, stirring occasionally, about 10 minutes.
Once the eggplant mixture is softened, process the lentil burger mixture together in a food processor (or blender). Start by processing the panko breadcrumbs alone until the texture of a ground meal.
Transfer the breadcrumbs to a medium bowl and keep set aside. Then, add the eggplant mixture to the food processor bowl along with the cooked lentils, nutritional yeast, lemon zest, lemon juice, tamari, tahini, miso, chili powder, and black pepper. Pulse the lentil mixture together until combined.
Add about 3/4 cup of the breadcrumb meal to the food processor and pulse to combine. The texture of the lentil burgers should be moist, but dry enough to handle with your hands and hold it’s shape. If you think it needs it, add the remaining 1/4 cup of breadcrumbs to thicken.
Place the lentil patties mixture to the fridge and let chill for 15-30 minutes. (This will help the burgers hold their shape when forming into patties). Once sufficiently chilled, mould the patties into round flat disks, about the size of your palm. Place the formed vegan lentil patties on a wood cutting board and repeat until all of the mixture is mounded into patties. You should be able to make about 8 patties.
Pan fry the patties
Heat a frying pan on the cooktop with a generous drizzle of olive oil. Once hot, add in the lentil patties and cook until deeply browned and very crisp on the bottom side, about 3 minutes.
Carefully flip and repeat on the second side. Add additional oil as needed to maintain a coating around the patties in the skillet.
We love enjoying these lentil patties as vegan burgers served on hamburger buns with favourite burger toppings such as vegan mayonnaise, pickled onions, sauerkraut, or kimchi and crisp coleslaw on the side.
Recipe FAQs
Can I grill these vegan burger patties?
Yes. If you’d like to cook these lentil burgers on the BBQ you have two options: Either place the patties directly on the hot grill, or place the patties on a baking sheet on top of the grill that’s drizzled lightly with olive oil. I prefer to use the sheet-pan method – it makes a crispier exterior and is easier to flip! If you do want the grill marks, you can always cook the patties on the sheet-pan and then transfer them to the grill for the last couple of minutes to finish cooking.
How do you keep lentil burgers from falling apart?
Great question. The key to moulding lentil veggie patties that hold well together is to add enough breadcrumbs to thicken the patties mixture. Second, chilling the mixture before forming into patties will help them hold together and be easier to mould with your hands without them falling apart.
Storage Instructions
Leftover lentil patties will keep for up to 5 days in an air-tight container in the fridge or up to 3 months in the freezer. If freezing, placing the patties in a single layer in an air-tight container or freezer bag with layers of parchment paper between each layer. This will help prevent sticking.
I hope you love these Lentil Patties as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Easy Plant-Based Lentil Burger Patties
Ingredients
- 2/3 cup green (puy) lentils , or 1 ½ cups cooked lentils
- 3 garlic cloves , finely chopped
- 1 small yellow onion , finely chopped
- 3 tbsp olive oil more for frying
- 1 tsp fine sea salt
- 1 small eggplant (about 200 g), peeled and chopped into 1-inch cubes
- 1 cup panko breadcrumbs
- 2 tbsp nutritional yeast
- the zest of 1 lemon
- 1 tbsp lemon juiced
- 1 tbsp tamari
- 1 tbsp tahini
- 1 tsp white miso
- 1/2 tsp chili powder
- 1/8 tsp pepper
Serve with:
- 8 hamburger buns
- vegan mayonnaise
- vegan coleslaw
- pickled onions , or kimchi or sauerkraut
Instructions
- Fill a small saucepan with water and bring to a boil. Add the lentils and cook until soft, about 10 minutes. Strain and set aside.
- In a medium skillet add the garlic and onion, drizzle with the olive oil and sprinkle with the salt. Bring to medium heat and cook to soften, about 7 minutes. Add the eggplant and stir to combine, cover with a lid and cook until softened, stirring occasionally, about 10 mins).
- In a food processor add the panko breadcrumbs and pulse into a ground meal. Transfer to a bowl and keep aside. Then add the eggplant mixture to the food processor with the cooked lentils, nutritional yeast, lemon zest, lemon juice, tamari, tahini, miso, chili powder and pepper. Pulse to combine.
- Add ¾ cup breadcrumbs to the food processor and pulse to combine. (The breadcrumbs will help to thicken the patties. Texture of the patty mixture should be moist, but you want it dry enough to handle with your hands and hold its shape. Add remaining 1/4 cup more panko breadcrumbs if needed).
- Transfer lentil patty mixture to the fridge and let cool for 15-30 minutes (this will make it easier to mould with your hands). Mould the patties into round flat disks, about the size of your palm (the mixture should make 8 patties total). Place the patties on a wood cutting board.
- Heat a frying pan with a generous drizzle of olive oil, cook the patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in a skillet. (Optional to also cook on the bbq either directly on the grill, or place the patties on sheet pan that's drizzled lightly with olive oil – I prefer the sheet pan approach for a crispier patty, flip and cook each side for 3 minutes or until crispy).
- Serve these lentil patties sandwiches between burger buns and toppings of choice (I like it served with vegan mayo with pickled onions, kimchi or sauerkraut. It's also delicious served alongside vegan coleslaw!)
Notes
Approvals
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