Vegan Lentil Burger
No collection of vegan recipes can be complete without a vegan burger recipe. It takes only four ingredients to make my new Vegan Lentil Burger patty. It's perfect with the sweet and spicy flavors of the creamy Mustard Sauce with Maple I created specifically for this burger.
There are a few things that I could never live without: my bed, the sun, good food. And with good food I mean something that fills me and makes me satisfied.
At the same time, it should be healthy, too.
Sounds difficult? It is not, trust me. But what comes to mind to you first when you think about food that makes you really happy?
Sometimes it can be a good bowl of warm soup, especially in winter. Some other times, a fresh, fruit salad.
But the one food that always works for me is a stunning, tasty burger, made from fresh ingredients.
Whenever I cook, I want to have fun. And I don't know about you guys but I have lots of fun making burgers. Yes, and eating burgers.
But isn't that the whole point of happy cooking?
A combination of fun in creation and enjoying your creativity. At least that's what drives me to come up with new recipes for Contentedness Cooking.
Now the versatility of burger is what makes them also super attractive to me. Simple and delicious, you can combine so many flavors in one sandwich.
Depending on your mood, you can make it more hearty, pump up the spices, or give it a stronger veggie note.
After my last burger recipe, the Vegan Buffalo Burger based on kidney beans and tempeh, it was the right time trying something new for me: a Vegan Lentil Burger - incredibly delicious and an easy recipe as usual.
Do you know my other lentil recipes? Like the Coconut-Mango Stew or my Couscous Lentil Pilaf?
Why lentils? Because (a) I just like their taste and (b) they are so good for you:
They are full of good nutrients, are a good source of plant-based protein and are have a number of health benefits such as low cholesterol, improving heart health, digestive health, increasing energy, and helping with weight loss.
If you want to know more about this, check out the post about the "7 Health Benefits of Lentils" on MindBodyGreen.
The best thing about the Vegan Lentil Burger recipe - besides its taste, obviously - is that you need as little as four ingredients to make the patties: lentils, raisins, walnuts, and gluten free bread crumbs.
A combination of more earthy flavors (lentil) with a touch of sweetness from the raisins and, of course, the nuttily walnut component.
Here this is complemented by the special Mustard Sauce with Maple: again a mix of spicy and sweet.
But that sauce is not just amazing as a topping for the Vegan Lentil Burger. I also recommend adding about 2 tablespoons of that sauce to the burger patty mixture for an extra flavor kick.
Trust me, you will love it.
You can either bake the patties for the vegan Lentil Burger in the oven or fry them in a pan with a little bit of your favorite oil.
For the assembly of the burger: be creative! I used lettuce, avocado, tomatoes, roasted red onions in addition to the Mustard Sauce.
Do you like this combination? I'm curious to hear what you think of my Vegan Lentil Burger! You can leave feedback below, or write me on Facebook!
Cheers, Florian.
Vegan Lentil Burger
No collection of vegan recipes can be complete without a vegan burger recipe - or two. It takes only four ingredients to make my new Lentil Burger patty. It's perfect with the sweet and spicy flavors of the creamy Mustard Sauce with Maple I created specifically for this burger
Ingredients
For the Mustard Sauce:
- 3 Tbs yellow mustard
- 4 Tbs maple syrup
- pinch curry (optional)
For the Vegan Lentil Burger patties:
- 1 cup (200 g) uncooked or two 14 oz (400 g) cans lentils
- ⅓ cup (50 g) raisins
- 1 cup gf bread crumbs
- ½ cup (60 g) crushed walnuts
- 2 Tbs Mustard Sauce (optional)
- salt
Additional burger toppings (optional):
- lettuce
- tomato
- roasted onions
Instructions
For the Mustard Sauce:
- Combine the yellow mustard and the maple syrup in a small bowl. Add a pinch of curry if you like and whisk together.
For the Vegan Lentil Burger patties:
- If you use uncooked lentils, cook them according to the manufacturer's instructions. Else rinse the canned lentils. Transfer to a blender.
- Add the raisins and walnuts to the lentils. Blend until you get a chunky mixture.
- In a separate bowl, combine the lentil mixture with bread crumbs. Let sit for 5-10 minutes so that the bread crumbs can absorb excess moisture.
- Form patties an either bake them on the oven at 390°F/200°C or fry them in a pan with a bit of oil (recommended).
To assemble the burger:
- Use your favorite bun and burger toppings to assemble the Vegan Lentil Burger.
Nutrition Information:
Yield: 4 Serving Size: 1 pieceAmount Per Serving: Calories: 596Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 433mgCarbohydrates: 67gFiber: 13gSugar: 7.7gProtein: 28g
These look so, so delicious! Your photos make me want to dive right in.
This looks great. How many burgers will this make?
Hi Susan, it makes 4 burgers!
Thanks, Florian. I will definitely make these. I made my
own mustard, today (from Miyoko Schinner’s “Homemade Vegan Pantry” book), so
that I can control the amount of sodium (as mustard has a lot and I eat a lot
of it)—so I am ready to make these burgers, as soon as I buy some lentils.
Awesome, let me know what you think, Susan!
I've never seen a more gorgeous burger. And this is coming from a big carnivore who eats a lot of burgers. This is absolutely stunning Florian. It should be on a poster or in a commercial. Just gorgeous.
Dude....these burgers are amazing. Thanks for the recipe. Will probably be making a batch every week.
Thank you so much for making it and for your amazing feedback!
This was by far one of the best vegan burgers we have tried.
Thank you so much for your fantastic feedback , Michelle! That means a lot to me!
These look so good! will be making them this week!
Made these for dinner tonight and wow they are so delicious! Thanks for the recipe! Found your blog through Epicurious last week and I've bookmarked tons of your recipes--they all look so good! I finally decided on what to make first 🙂 YUM!!
Wow, Laura! So happy that you made those and that they worked so well! Amazing! 🙂
thank you for this recipe.
It's simply the fast and best veggie burger.
the kids love and this is one little victory.
thx
😉
Happy to hear that! Thank you for your fantastic feedback. Glad the whole family enjoyed it so much.
This was nothing short of FANTASTIC and everyone I had over for dinner agreed (and none of us are even vegan). A+++ recipe - thanks!
Your comment totally made my day! Thanks so much for your feedback, Kathryn!
These came out delicious. I did however, have an issue with the texture. When I fried them they came apart and when I baked them they came out very hard. Any suggestions how to fry them? And how long would you suggest baking them? Also just want to confirm that I made it correctly - you're supposed to mix the breadcrumbs in the lentil mixture not coat the burgers with them, right?
Thanks!
Hi Dan! Sorry to hear that you had an issue with my Lentil Burgers. Those are my most popular recipe and I get so much amazing feedback on these. You should fry them with a little bit of olive oil. Please make sure the oil is hot, otherwise the patties will soak up the oil and then I can imagine they might fall apart. Giving them into hot oil firms the outside and holds everything together. One flip after 2 or 3 minutes, that's all. Other than that there is no big secret here. As for baking, it worked well for me to bake these for 20 minutes at 400 F. Of course it depends a bit on how big you make the patties. I also flipped them after about half that time. I put a second baking sheet or similar on top and then flipped that around quickly in one go. Works better for me than flipping each patty individually 😉
Oh, and the breadcrumbs are indeed to be mixed into the lentil mix.
Hope this helps. Let me know if you have further questions!
Thanks for the quick reply and detailed feedback!!
Like I said these were very delicious - definitely plan on making them again and hopefully getting it right. Thanks for Sharing!
Wow, this looks amazing! I'm ashamed to admit that while we have been plant based for over a year, I still haven't made a from scratch burger. This is gonna have to be it!
Let mew know what you think, Rachel!
Florian, I found your recipe in instagram, looking for a good lentil burger, I love simple! I read the comments posted about your burger, I make them a few minutes ago. Went by your recipe exactly as you posted it, all I can say is WHERE HAVE THEY BEEN ALL MY LIFE!!!! The mustard is wonderful, I think I could eat it on everything... I baked your burgers, on 400’ for 8 minutes a side, oh my word so good. I’ve made them for dinner tonight, there was enough mix left to make a small patty, I just cooked that one, and I’m still 😋 can’t wait for dinner tonight, and see what the hubby thinks! Thank you so much! Linda from Georgia, 6/3/2020
Thanks a bunch for sharing your amazing feedback and making it, Linda! Happy to hear these were such a big hit. I hope you 'll find lots of more recipes to try.
Oh. My. Goodness!! This looks outrageously good, Florian!
This burger looks soooo delicious.. I don't like raisins though, what is a good alternative? or should I just remove it?
Hi Nada! You can try dates, cranberries, apricots or just leave the raisins out. Hope it turns out delicious!
Hello Again! This burger has become a regular staple in our household, but so far I've only pan fried them. Do you have any recommendations for baking (time / temp / etc)? Thanks! Also, I have to tell you how refreshing your writing style is - in a world where so many food bloggers use so much hyperbole and "cutesy" language I really enjoy your straightforward style. Cheers!
Hi Kathryn! Really happy to hear it's a regular staple in your house! That's the best compliment! Also glad you enjoy my writing style! You can bake the burgers at 400°F for around 20 minutes. What I also usually do is flipping them after about half that time. I put a second baking sheet or similar on top and then flipped that around quickly in one go. Works better for me than flipping each patty individually 😉
New to the vegetarian world, and let's just say this was phenomenal. The raisins added a touch of sweet. I was skeptical but now I'm hooked
Hi Eugenia! Thanks so much for your feedback, that makes me really happy!