These Lentil Burgers are surprisingly easy to make, packed with BIG burger flavor, and super budget-friendly! I pulse some cooked lentils in a food processor with garlic and spices, then fold in more whole lentils, carrots, onions, and flour to help the patties hold together. After 30 minutes in the oven, they’re filling, totally vegan, and *may* even rival a traditional burger, with no grill needed! I like to top mine with the usual burger veggie suspects like tomato, onion, lettuce, and extra pickles, plus plenty of sauce. Best of all, each lentil burger costs just $0.64, including the bun!

Easy Lentil Burgers That Hold Together

I’ve learned firsthand that making a vegan meal satisfying enough to win over meat eaters can be tricky! So I made sure these lentil burgers have plenty of bold, familiar burger flavor from garlic, tomato paste, paprika, cumin, salt, and pepper. Beyond getting the flavor right, I also wanted the texture to be perfect (and avoid dense, mushy patties!). To do that, I pulse only some of the cooked lentils with the seasonings to create a thick, sticky base, then fold in the remaining lentils whole for a heartier texture.

Grated carrots and onions add mild sweetness and a little crunch, and flour absorbs excess moisture so the mixture is easier to shape. I firmly pack everything into four generous patties about ½ inch thick. They’ll still be delicate when you flip them halfway through, so take it slow and use a wide spatula. The patties become sturdier during the final 15 minutes and finish with lightly crispy edges. For another hearty meatless patty that doesn’t rely on expensive meat substitutes, try our black bean burgers next!

Recipe Success Tips
  1. Don’t let the lentils cook too far. I use brown lentils because they keep their shape, and I start checking them at 20 minutes, as directed in the recipe. They should be cooked through with a tender center but still look like individual lentils, not mushy. Green or red lentils can also work, but follow the package directions because cooking times vary. Red lentils break down easily, so you may need more flour to help the patties hold together.
  2. Build the burger flavor into the base. I blend the garlic, tomato paste, paprika, cumin, salt, and pepper with some of the lentils so the flavors spread evenly throughout the patties. You can also try miso, soy sauce, ketchup, onion powder, chili powder, or cayenne. Reduce the salt if using miso or soy sauce, and recheck the texture after adding wet ingredients.
  3. Use the food processor to create the binder. Only some of the lentils are processed until thick and sticky, then I fold in the rest whole for texture (similar to how we make our lentil loaf!). Scrape around the blade and down the sides so no large pieces of garlic are left behind. Close your hand around a scoop of the mixture. It should stay in a compact clump when you open your palm. If it slumps or feels very sticky, add flour 1 tablespoon at a time. If it cracks and crumbles, add water or oil 1 teaspoon at a time.
  4. Keep the patties firm and even. This recipe makes four generously sized patties. Firmly compact the centers and edges so they don’t crack while you’re shaping them or break when flipped. Keep them about ½ inch thick because thicker patties are harder to turn. Spray the parchment and the tops of the burgers to prevent sticking and encourage browning.
Melissa Nolan shaping lentil burgers in our Nashville test kitchen. Burger Night on a Budget!

At only $0.64 each, these lentil burgers aren’t just an affordable vegan alternative. They’re a genuinely low-cost dinner. The dried lentils cost just $1.14 for the amount needed in this recipe, so compared with the ground beef alone needed to make classic hamburgers, there’s really no comparison! Burgers are also a familiar meal for most people. That means this recipe is also an approachable way to put a completely vegan dinner on the table without spending much.

I use carrots and onions to flavor the patties here, but you can swap in mushrooms, sweet potato, zucchini, bell pepper, or fresh herbs if you already have them on hand (because using what you have is another easy way to stretch your budget!) Since some vegetables contain more water, adjust the flour as needed until the mixture holds together when pressed.

Print Add to Collection Go to Collections Lentil Burgers Skip the grill and make these easy Lentil Burgers in the oven. They’re hearty, totally vegan, and hold together with simple pantry ingredients! Course Main CourseCuisine AmericanTotal Cost $2.57 recipe / $0.64 serving Prep Time 20 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 10 minutes minutes Servings 4 servings Calories 410kcal Author Melissa Nolan

Equipment

  • Medium Pot
  • Colander
  • Food Processor
  • Large Bowl
  • Sheet Pan
  • Box Grater

Ingredients

  • 1½ cups dry brown lentils uncooked, (250g) $1.14*
  • 4½ cups water $0.00
  • 2 garlic cloves minced, $0.12
  • 1 Tbsp tomato paste $0.08
  • 1 tsp salt $0.04
  • ½ tsp black pepper freshly cracked, $0.08
  • ½ tsp paprika $0.02
  • ½ tsp ground cumin $0.04
  • ½ cup carrot grated, (70g, 1 small carrot) $0.14
  • ¼ cup onion grated, (40g, ½ onion) $0.11
  • 3 Tbsp all-purpose flour 30g, $0.03**
  • nonstick spray $0.03
  • 4 hamburger buns $0.74

Instructions

  • Gather and prepare all ingredients. Preheat the oven to 400°F.
  • Bring the water to a simmer in a medium pot. Once it’s simmering, add the lentils. Let the pot return to a simmer, then place a tilted lid on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
  • Place 1¼ cups (about 240g) of the cooked lentils, garlic, tomato paste, salt, pepper, paprika, and cumin in the food processor. Blend until the ingredients are just combined and form a paste-like consistency, scraping down the sides as needed. Then place it into a large bowl.
  • Next, add the remaining cooked lentils, carrots, onions, and flour to the bowl. Fold to combine.
  • Divide the lentil mixture into 4 evenly sized patties, about ½-inch thick. Make sure to press them together firmly so they hold their shape***. Arrange the patties on a parchment-lined sheet tray coated with nonstick spray, then lightly spray the tops of the burgers as well.
  • Bake for about 15 minutes, then gently flip the patties over, and spray again with nonstick spray. Bake for about 15 more minutes.
  • Place the lentil burgers on buns with your favorite toppings and enjoy.

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Notes

*Brown lentils give me the most reliable texture for these patties. Green and red lentils also work, but follow the package cooking time. Red lentils soften and break down easily, so expect to add extra flour before shaping. Short on time? You can use canned lentils instead! I recommend draining them, rinsing them, and patting them dry. You’ll need about 3½-3¾ cups drained canned lentils. Adjust flour as needed to make sure the patties hold together. **Flour absorbs moisture and keeps this recipe egg-free, but breadcrumbs, rolled oats, or ground oats will also work. These aren’t exact one-for-one substitutions, so adjust the amount until the mixture stays formed when pressed. For gluten-free burgers, use certified gluten-free oats, flour, or breadcrumbs. ***I firmly pressed the mixture together to hold and form the patties. If the mixture seems too dry, add a little water or oil. If the mixture seems too wet, add a little flour to help absorb the moisture. Skillet directions: You can cook these burgers in a skillet in hot oil over medium heat for 5-6 minutes on each side. I do, however, recommend refrigerating them for about 30 minutes before cooking because they tend to fall apart in the skillet since you’re handling them more! Make them a freezer meal! Freeze the shaped unbaked patties OR fully cooled cooked patties for 2-3 months, placing parchment paper between them. Thaw overnight in the refrigerator, then bake unbaked patties according to the recipe or reheat cooked patties in a 350°F oven until hot throughout.

Nutrition

Serving: 1burger | Calories: 410kcal | Carbohydrates: 73g | Protein: 24g | Fat: 3g | Sodium: 850mg | Fiber: 24g how to make Lentil Burgers Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 400°F.

Cook and cool the lentils: Bring 4½ cups water to a gentle simmer in a medium pot. Add 1½ cups dry brown lentils, let the water return to a simmer, then reduce the heat and cover the pot with the lid slightly tilted. Simmer the lentils for about 20 minutes. The lentils should be easy to chew and tender with no firm or chalky center.

Drain the lentils in a colander, rinse with cold water to stop the cooking, and shake away as much water as possible.

Make the seasoned lentil base: Add 1¼ cups of the cooked lentils (about 240g) to a food processor with 2 garlic cloves, 1 Tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp cumin. Process in short bursts, stopping to scrape around the blade and down the sides. Stop once the mixture forms a paste-like consistency. Check that no large pieces of garlic remain, then transfer the mixture to a large bowl. You can also mince the garlic before processing to help it combine easily!

Prep the carrot and onion: If you haven’t already, grate 1 small carrot (to make ½ cup grated carrot) and ½ an onion (to make ¼ cup grated onion).

Finish the burger mixture: Add the remaining cooked lentils, ½ cup grated carrot, ¼ cup grated onion, and 3 Tbsp all-purpose flour to the bowl. Fold everything together until the vegetables are evenly distributed. Squeeze a small amount in your hand to check it. It should stay compressed instead of spreading or breaking apart. If it feels too sticky to shape, work in another tablespoon of flour. If it breaks apart immediately, add water or oil 1 teaspoon at a time.

Shape the patties: Divide the lentil mixture into four equal portions, then compress each one firmly before flattening it into a ½-inch-thick patty.

Line a sheet pan with parchment paper and coat it well with nonstick spray. Press any large cracks around the edges of the patties closed so they don’t widen in the oven. Arrange the patties on the prepared pan and lightly spray their tops.

Bake the burgers: Bake the patties in the preheated oven for about 15 minutes. Slide a wide spatula fully underneath each patty and carefully turn it over.

Lightly spray the tops again with cooking oil, then bake for another 15 minutes. The finished burgers should lift fairly easily, feel set when gently pressed, and have lightly browned edges with a tender center.

Assemble and serve: Place each lentil burger on one of 4 hamburger buns and add your favorite sauces and toppings. If you’re loading them with plenty of sauce (as I always do!), I recommend lightly toasting the cut sides of the buns first, so they hold up better. Serve the burgers warm and enjoy!

Topping Ideas

I usually pile my lentil burger high with lettuce, tomato, onion, pickles, and whatever sauce I’m feeling that day! Stuck for ideas? You can go with the basics like me, or try one of these combinations:

  • Classic burger: Add lettuce, tomato, sliced onion, pickles, cheese, and our creamy comeback sauce!
  • Caprese-style: Layer on sliced tomato, fresh basil, mozzarella (regular or vegan), and a drizzle of balsamic glaze.
  • Barbecue-style: Top with BBQ sauce, crunchy slaw, pickled red onions, and your favorite veggie bacon alternative or some regular crispy bacon.
  • Roasted garlic and mushroom: Spread mashed roasted garlic over the bun, then add sautéed mushrooms, caramelized onions, and arugula. I LOVE this combo.
  • Southwest-style: Add guacamole and/or salsa, sliced jalapeños, cilantro, and crunchy tortilla strips!
Serving Suggetions

I’m a huge fan of pickles, so I like serving my lentil burgers with our dill pickle pasta salad to bring out those cookout vibes (even when I’m making them in weather that’s anything but cookout-friendly)! You can also skip the bun and make a veggie burger salad by serving the patty over chopped lettuce with tomatoes, cucumber, avocado, pickles, and your favorite creamy dressing.

I also love a side of air fryer zucchini with these burgers. They keep things veggie-friendly, AND they cook in just 20 minutes, so you can make them in the air fryer while the burgers bake. And of course, it wouldn’t be right not to mention a side of fries! I personally love these spicy sweet potato fries. They also bake at 400°F, so I put them in the oven 15 minutes before the lentil burgers, and everything is ready to enjoy at the same time!

Storage & Reheating

Let them cool completely, then refrigerate the patties in an airtight container for 3-4 days. Store them without the buns or toppings so nothing becomes soggy. I like to place parchment paper between the patties if I need to stack them for storage.

Reheating

For the best texture, reheat the patties in a 350°F oven for 10-15 minutes, flipping halfway through, until hot in the center and lightly crisp around the edges. For a quicker option, microwave each patty in 30-second intervals until heated through, but keep in mind that the microwave will make it much softer.

Freezing

To freeze the lentil burgers before baking, freeze them flat on a sheet pan until firm, then stack them in a freezer-safe container with parchment paper between each one. Freeze for 2-3 months. Thaw overnight in the refrigerator, then bake at 400°F for the full 30 minutes, flipping after 15 minutes.

If you want to freeze leftover cooked patties, let them cool completely before stacking them with parchment paper. Freeze for 2-3 months, thaw overnight in the refrigerator, then reheat in the oven until hot throughout.

Try These Veggie Burger Recipes Next:
  • When I want to stretch burger night even further, I’ll make our Black Bean Burgers. At only $0.54 each, they’re even cheaper than this recipe and every bit as delicious!
  • Our Portobello Mushroom Burgers soak up a smoky soy marinade before cooking on the grill, grill pan, or stovetop in about 15 minutes.
  • I’m a big fan of the smoky-sweet flavor in these Chipotle Sweet Potato Burgers, especially once the cornmeal-coated patties turn golden and get topped with creamy avocado.
  • Two cans of beans and a bag of slaw mix do most of the work in these BBQ Bean Sliders, a 30-minute option for nights when you don’t feel like shaping patties.
More Easy Lentil Recipes

Lentil Loaf

$9.55 recipe / $0.95 serving

Vegan Meatballs

$5.22 recipe / $0.65 serving

Creamy Marry Me Lentils

$6.69 recipe / $1.67 serving

Vegan Lasagna

$15.13 recipe / $1.26 serving

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