Vegetarian Lentil Burgers

Unlike Shelby, I am a huge fan of meat-alternative burgers. So much so, that I have made my own on a few occasions. Friday night, I was feeling a little crazy so decided to branch out from bean burgers to lentil burgers. I can’t believe that I had never tried them before. Pure awesomeness.

If you think you don’t like meat-alternative burgers. Try these. Even if you are a diehard carnivore, give these “burgers” a chance.

After polishing off our first half-batch of Lentil Burgers on Friday night, I hadn’t had enough so I made another half-batch on Saturday night. That still wasn’t enough, but I was out of lentils so I branched into Split Pea Burgers on Sunday, which were equally amazing and a pretty shade of green to boot.

In retrospect, all of these meat-free burgers may not have been as awesome for Chris as they were for me. It was pretty poor judgement on my part to feed him legume burgers all weekend. I failed to remember that he was headed to India on Monday where his carnivorous self will probably have the pleasure of eating more than enough meat-free meals. Sorry Chris! If you mention that you read this I promise meat on Saturday night!

One final proclamation for the gloriousness of the Lentil Burger: These things area really easy to make. As in I had the energy to make a batch after our 18-mile run on Saturday. Yes. That easy. There is a chance that we will be eating these nightly until marathon training is over.

From 101 Cookbooks.


  • 3 cups cooked lentils
  • 4 eggs
  • 1/2 teaspoon sea salt
  • 1 medium onion, finely chopped
  • 1 cup toasted fine (whole-grain) bread crumbs
  • olive oil spray


  • Chop onion in food processor.
  • Add lentils, eggs and salt to food processor, then purée until fully combined. It is ok to have whole lentils.
  • Pour into a mixing bowl and stir in the breadcrumbs, then let sit for a couple of minutes so the crumbs can absorb some of the moisture.
  • Adjust the dough texture by adding bread crumbs, water, or more egg as needed.
  • Form the mixture into twelve patties.
  • Heat a heavy skillet over medium low, spray with olive oil, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
  • Flip the patties and cook the second side for 7 minutes, or until golden.
  • Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Servings ~ 12 burgers
Calories ~ 137, Fat ~ 2 g, Carbohydrates ~ 21 g, Protein ~ 8 g

  1. Gotta love recipes with 6 ingredients. I’ll give these a go, trying to swap the eggs for maybe a flax egg. Hm… I gotta think about this one.

    • Brit said:

      I was thinking about how to make them vegan also. The egg is definitely a binder for the other ingredients, so I’m not sure what you would use. If you try something that works, please let me know. I’m pretty curious!

  2. Kier said:

    YUM! I bet a flax egg would work as a binder…

    • Brit said:

      I’m curious about this now. I’m going to hit up my local hippie grocery store later to buy some flaxseed meal. I still have some splitpeas just waiting to be made into legume burgers.

      1 tbsp flaxseed meal + 3 tbsp water = 1 egg?

  3. Don’t feel bad, you were just doing your part to acclimate him to his meat-free time in India!

    I love burgers of any kind, so these look great to me except that I’ve never really worked with lentils before. The black bean and cabbage ones you linked too are catching my eye for tonight though… I won’t even have to hit the grocery store on the way home!

  4. WOW, these really do look good! I am definitely going to try them. Making “meatless burgers” kind of scares me because they always seem to have so many ingredients.. these look pretty easy to make though.
    Thanks for sharing!!

    • Brit said:

      That was the attractive part for me also. I came home from work thinking “Wow, we have no food for dinner.” But we did, and they were pretty quick other than cooking the lentils.

  5. The hubs is away this week so it would be the perfect time for me to try these. I don;t know if I should though if they are that addictive….

    • Brit said:

      It is ok, the control point is that you have to take the time to make more lentils for each batch. 😉

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