If you’re trying to add more protein sources to your diet, reduce the amount of meat you eat or simply have a vegetarian burger option available at your next barbecue, this Lentil Burger recipe is perfect. Hearty lentils combined with minced mushrooms, carrots and oats along with spices and seasonings produce these thick, mouthwatering burger patties.
Lentils are a handy substitute for beef and the mushrooms, carrots and oats increase the heft of the patties and give them a meat-like flavor and texture. If you add aromatics, syrup and spicy mustard, you’ll have lentil burger patties that you’ll crave again and again.
Lentil Burger Ingredients
- Old-fashioned oats: These add bulk to the patties, similar to how breadcrumbs or oats would be used in meatloaf. Old-fashioned oats are thicker and hold more moisture.
- Mushrooms: These add more of a beef-like flavor to the patties.
- Shallot: Use a shallot instead of an onion for a more delicate flavor.
- Carrot: This adds substance and sweetness to the patties without much sugar.
- Garlic cloves: Garlic is one of the best savory aromatics.
- Cooked lentils: Use green or brown lentils for this recipe. You want their bulky, crumbly characteristics for a more meaty burger patty.
- Maple syrup: Maple syrup adds moisture and flavor and helps bind the ingredients.
- Tomato paste: This is another flavor agent, source of moisture, and binder. It counters the sweetness of the maple syrup very well.
- Spicy brown mustard: Spicy brown mustard (and watch out, because some of these are very spicy) adds binding capability and moisture but adds a tangy flavor and heat.
- Kosher salt: Use kosher salt because the bigger salt crystals take longer to dissolve, meaning you can stir them around more and get that salty flavor distributed throughout the mixture.
- Dried marjoram: Use marjoram when you want an oregano-like taste but one that isn’t as prominent. Marjoram has a more delicate flavor.
- Crushed red pepper flakes: These give the patties a little extra kick; be careful how much you add because the heat can quickly build up, especially when paired with the spicy mustard.
- Garlic powder: While garlic cloves are great, adding some garlic powder is a good move if you want that garlic flavor throughout the patty.
- Mayonnaise: Mayonnaise is part of the condiment mixture you’ll spread on the burger buns. It has a smoother, fuller flavor that counters the sweetness and tanginess of ketchup and mustard.
- Prepared mustard: Mustard is a classic condiment for any burger. It also adds a tangy, sharp note to the condiment mixture.
- Ketchup: Another classic burger condiment you’ll mix with mustard and mayo. Ketchup adds a sweet dimension to the flavor of the condiment mixture.
- Split hamburger buns: If you want these to be a complete substitute, you need those buns. Choose plain, sesame seed or another type according to your tastes.
- Fresh arugula, sliced tomato and red onion (optional): These are optional garnishes for your cooked burgers.
Directions
Step 1: Make the lentil mixture and shape the patties
Place the oats, mushrooms, shallot, carrot and garlic cloves in a food processor and pulse until everything has been combined and the shallot is chopped. Add in the lentils, maple syrup, tomato paste, spicy brown mustard, some salt, marjoram, pepper, red pepper flakes and garlic powder. Keep pulsing until everything has been combined, but it is still crumbly like ground meat. The mixture should not be pasty. Shape the mixture into six 3 inch patties.
Step 2: Cook the patties
Pour a little olive oil into a large nonstick skillet. Over medium heat, cook the patties for two to three minutes, turning only once. You want them to be golden brown on both sides.
Step 3: Make the condiment mixture for the buns
Mix the mayonnaise, ketchup and mustard in a small bowl. Spread the mixture on the buns before adding the toppings and patties.
Lentil Burger Variations
- Make the burger vegan: To make these burgers vegan, leave out the mayonnaise or use a vegan mayonnaise substitute. The recipe doesn’t contain eggs other than those in the mayonnaise.
- Make the burger gluten-free: Oats don’t contain gluten themselves, but they can become contaminated with gluten during processing if the facility and equipment used also process wheat flour and other gluten-containing foods. Look for certified gluten-free oats, and use a gluten-free bun with your burger. Also, check the ingredients on any pre-made foods like the mustard or ketchup for potential gluten, just in case those include an ingredient that isn’t safe for you or the person who needs to avoid gluten,
How to Store Lentil Burgers
Store leftover lentil burgers in an airtight container in the refrigerator for up to four days. Let them cool a little before placing them in the refrigerator. If you have to stack them in the container, put some parchment paper between the layers to prevent them from sticking to each other. You can freeze leftover cooked lentil burger patties for up to three months, but again, separate any layers with parchment paper. Let thaw in the refrigerator before reheating them in a pan.
Can you make lentil burgers ahead of time?
Make and shape uncooked patties. Place them on a flat tray and freeze for 30 minutes to one hour. Then, place them in a freezer-safe container, separating any patties that you have to stack on top of each other with parchment paper or wax paper. To cook, let the patties thaw in the refrigerator for a day and then cook as usual.
Lentil Burger Tips
Can you make this lentil burger without a food processor?
You could, but you’d have to chop everything and mash the mixture well finely. Once you’ve added the lentils to the mixture, you could use a potato masher (a mortar and pestle would likely take too long). You might have to substitute quick-cooking oats for the old-fashioned because quick-cooking oats are smaller and thinner. The final patties might not seem as cohesive if you don’t ensure the carrot, shallot, garlic and mushrooms are chopped into tiny pieces.
Can you use plain ketchup or mustard as toppings instead of mixing them with mayonnaise?
Of course, you can! Customize the toppings for these burgers or leave the condiments off entirely. You can also add a slice of cheese for a lentil cheeseburger if you want.
Can you use red lentils to make this lentil burger?
Using red lentils isn’t advised. Green and brown lentils are thicker and don’t disintegrate as quickly. They mash well but don’t turn into a mush as fast. Red lentils, however, cook quickly and turn into a softer mass (the same goes for yellow lentils). They’re great for recipes where you want a moist lentil spread, such as this Red lentil hummus with Brussels sprout hash or a beef substitute that isn’t crumbly, such as in these lentil Sloppy Joes.
How do you get dry lentils ready for cooking?
Packages of dry lentils often have a tiny pieces of debris mixed in, so you’ll need to sort them first. Place the lentils you plan to use on a baking sheet and sort through them quickly, removing any pebbles, debris or discolored lentils. Place the lentils in a mesh strainer and rinse them thoroughly. Sometimes, soaking green or brown lentils is a good idea, although it isn’t required. If you want to wash them, place them in a saucepan or large bowl and cover them with water to soak. Leave them for a few hours or overnight, then drain and cook them in clean water. Learn more about lentils and how to use them.
