Lentil burger recipe

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients while still delivering big flavor. I get a satisfying texture from the lentils, carrot, breadcrumbs, and goat cheese, and I like how the Fresno chili, cumin, garlic, and shallot build a savory burger that feels fresh and exciting. I also appreciate that these burgers come together in under an hour, which makes them great for a weeknight dinner or a casual lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large shallot
• 2 cloves garlic
• ¼ cup Italian parsley leaves
• 2 Fresno chili, stems removed and roughly chopped
• 1½ tsp ground cumin
• 1 tsp kosher salt, divided
• fresh cracked black pepper
• ⅓ cup seasoned breadcrumbs
• 1 large carrot, shredded
• 1 large egg
• 2 cans lentils (15 oz each, about 3½ cups), rinsed, drained, and patted dry, divided
• 4 oz goat cheese, crumbled, or feta
• 5.3 oz plain Greek yogurt
• 1 tbsp apple cider vinegar
• ½ tbsp honey
• cooking spray or olive oil, for cooking the burgers
• 6 burger buns or pitas
• 6 slices tomato
• 3 handfuls arugula

Directions

I start by cutting the shallot in half. I roughly chop one half and mince the other. I smash one garlic clove and mince the other, then I keep them separated because I use them in different parts of the recipe.

I add the rough chopped shallot, smashed garlic clove, parsley leaves, Fresno chili, cumin, ¾ teaspoon kosher salt, and a few grinds of black pepper to a food processor fitted with an s-blade. I pulse everything a few times until the mixture is finely minced.

Next, I add the breadcrumbs, shredded carrot, egg, and half of the lentils to the food processor. I process until the mixture is well blended, and I scrape down the sides a couple of times to make sure everything combines evenly.

I transfer the mixture to a mixing bowl, then I fold in the remaining lentils and the crumbled goat cheese. I chill the mixture in the fridge for about 10 minutes, and just before cooking, I shape it into 6 equal patties.

While the patties chill, I make the burger sauce. I combine the Greek yogurt, reserved minced shallot, reserved minced garlic, apple cider vinegar, honey, and ¼ teaspoon kosher salt in a small bowl and stir until smooth.

I heat a nonstick skillet over medium heat and generously coat the bottom with cooking spray or oil. I cook the lentil burgers for 3 to 4 minutes on each side, adding more spray or oil as needed, until they are browned and heated through.

To serve, I spread the yogurt sauce on each bun, then I build the burgers with tomato slices and arugula on top.

Servings and Timing

I get 6 servings from this recipe.

I usually need about 50 minutes total to make it, including prep, chilling, cooking, and assembling. I like to think of it as about 20 minutes of prep time, 10 minutes of chilling time, and 20 minutes of cooking and assembly time.

Variations

I sometimes swap the goat cheese for feta when I want a slightly saltier flavor. I also like using pitas instead of burger buns for a more casual feel. When I want extra heat, I leave a bit of the Fresno chili seeds in the mix. For a milder version, I reduce the chili or use only one pepper. I also enjoy adding sliced cucumber, pickled onions, or avocado on top when I want to change the texture and flavor.

Storage/reheating

I store leftover lentil patties in an airtight container in the refrigerator for up to 3 days. I like to keep the patties, sauce, and toppings separate so the burgers stay fresh and the buns do not get soggy.

For reheating, I warm the patties in a skillet over medium-low heat for a few minutes per side until heated through. I can also reheat them in the oven at 350°F until warm. I avoid microwaving when possible because I find the patties hold their texture better with skillet or oven reheating.

FAQs

Can I make these lentil burgers ahead of time?

I can prepare the lentil mixture ahead of time and keep it chilled before shaping or cooking. I also can fully cook the patties in advance and reheat them when I am ready to serve.

Can I freeze the patties?

I can freeze the uncooked or cooked patties. I like to place parchment paper between them and store them in a freezer-safe container. When I am ready to use them, I thaw them in the refrigerator before cooking or reheating.

Can I use dried lentils instead of canned lentils?

I can use cooked dried lentils instead of canned lentils as long as they are fully cooked, drained well, and not overly wet. I try to match the same total amount so the texture stays balanced.

What can I use instead of goat cheese?

I like using feta as the easiest substitute. If I want a different flavor, I can also try a soft crumbled cheese that is not too wet.

How do I keep the patties from falling apart?

I make sure the lentils are well drained and patted dry, and I do not skip the chilling step. I also handle the patties gently when shaping and flipping, which helps them stay together during cooking.

Conclusion

I love how these lentil burgers bring together wholesome ingredients, bold seasoning, and a creamy homemade sauce in one easy meal. I get a satisfying, flavorful burger with a great texture every time, and I like that I can dress it up with simple toppings for a fresh and filling finish.

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