Jun 23, 2023 (Last updated Jul 26, 2023) 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 healthy alternative to beef patties and an excellent source of plant-based protein – 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 an Asian-style coleslaw. Or, keep it traditional and serve with your favourite classic toppings like lettuce, sliced tomato, and red onion.
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!
There are just 10 plant-based ingredients you’ll need to make rich, flavourful vegan patties at home.
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.
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.
Yes! If you are gluten-free, replace the panko breadcrumbs with your favourite gluten-free breadcrumbs and use a gluten-free miso paste. I recipe tested substituting gluten-free oats in place of the breadcrumbs, but in my opinion it wasn’t as tasty. The oats absorb more liquid than breadcrumbs and as a result made these lentil patties on the dry side.
Each lentil burger patty contains about 8 grams of protein (depending on how large you make them!), not including any of the protein found in the burger toppings or side dishes. If you’re looking to increase the protein content of your meal, serve with a protein rich side dish such as this Quinoa Chickpea Salad or any of these delicious and Easy Vegan Protein Salads.
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.
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.
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.
Reheat lentil patties on the cooktop until warmed through and crisp on the outside again. If frozen, thaw overnight in the fridge or at room temperature before reheating as normal.
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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