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vegan lentil burger patties piled on top of each other and sprinkled with cilantro
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Easy Plant-Based Lentil Burger Patties

These simple lentil patties make delicious plant-based burgers! Made with green (puy) lentils, eggplant and breadcrumbs. Texture is similar to a burger but made with lentils! Enjoy on their own or sandwiched between burger buns with a side of coleslaw!
Course Entree, Main Dish
Cuisine American
Diet Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 15 minutes
Total Time 1 hour
Servings 8 patties
Calories 176kcal
Author Hannah Sunderani

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:

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

Recipe can be made gluten-free by substituting panko breadcrumbs for gluten-free breadcrumbs.
Cooked patties can be frozen, store in an air-tight container between layers of parchment paper. Let thaw before reheating.
Patties will last in the fridge for up to 5 days, store in an air-tight container. Reheat as desired. 
Nutrition facts are a rough estimate for 1 patty, without burger bun and toppings.

Nutrition

Calories: 176kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 505mg | Potassium: 381mg | Fiber: 8g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg