Vegan Lentil Burger Recipe (2024)

I turn to this vegan lentil burger recipe again and again when I'm in the mood for a patty that works just like a classic burger — only without the beef.

Why we love this recipe

Made from a mix of lentils, savory shiitakes, brown rice, and walnuts, with plenty of umami-boosting condiments baked right into the patty, this vegan lentil burger recipe is as goodfor you it is is satisfying. But you won’t be thinking about the nutritionalprofilewhen you’re deciding how many pickle slices to put on top, or whether it’s a sriracha mayo kind of day.

I really believe that there’s room in the world for lots of kinds of veggie burgers. I’m cool with a falafel burger with grilled halloumi and harissa mayo (thank youGiraffefor making that a thing). I’m great with a marinated portobello cap between buns, even — especially! — if it’s decorated with all kinds of crazy nonsense. And give me a cumin-scented, slightly sweetvegansweet potato burgersometimes too.

But even though I don’t always feel like eating ground beef, sometimes I just want a BURGER.

Something Iwould slap inside a standard-issue bun and take to the fixins bar. A patty that cooperates with the rest of the burger experience instead of getting in the way. And that’s exactly what we've got here. A really good veggie burger that’s just a really good veggie burger.

I first published this recipe here back in 2016. I've since updated the post for clarity, but the recipe remains the same.

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• Brown lentils are what you probably think of as "regular" lentils and are easily available at most U.S. supermarkets.
• You can use any short- or long-grained variety of brown rice. Basmati is my favorite since it tastes absolutely magical.
• I tend to buyshiitake mushroomspre-sliced for this recipe. It cuts down on prep time, and they're often, surprisingly, a better value, since the tough, heavy stems of whole shiitakes get discarded. If you use whole mushrooms to slice yourself, buy extra to account for the weight of the stems.
• A teaspoon ofherbes de Provenceadds the perfect subtle flavor to this recipe. Blends vary but usually contain some combination of savory, marjoram, rosemary, thyme, oregano, and lavender.
• Ground flax(also called linseed) contributes a great nutritional profile and also acts as a binder to help keep the burgers intact.
• You can use any kind ofground cornmeal. I often use a popular stone-ground brand from the supermarket. If you need this recipe to be gluten-free, be sure that your brand is certified.
• A touch ofthe English condimentMarmiteadds an extra layer of savoriness to this recipe. You won't taste it per se, but it helps deepen the flavor.You can use the same amount of the Australian Vegemite instead if you have that on hand. The two are different, but they serve a similar purpose in this recipe. If you prefer, or if you need these recipe to be gluten-free, it's okay to leave it out.
• Flax seed(also called linseed) has a mild, nutty flavor and packs tons of protein, fiber, and good fats. I like to buy it ground and store it in the freezer. It helps to bind the burgers together.

How to make it

Here's an overview of what you'll do to make a great batch of this vegan lentil burger recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you'll simmer the lentils and rice with the herbs and salt until tender.
2. Meanwhile, sauté the onion celery, garlic, and shiitakes.
3. Pulse it all together in the food processor.
4. Stir in the seasonings and binders. Form into patties and bake. That's it!

Expert tips and FAQs

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• Fava bean burgers with quinoa, spinach, and feta
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