The yummiest vegan lentil burgers made with just a handful of simple ingredients! Serve in a bun, with a side salad, or however you'd like for a perfect lunch or dinner. They are soft, moist and uncomplicated. Gluten-free and oil-free.
As a food blogger, some days you have brilliant luck and all your recipes succeed the first time round. Other recipes, however, require a few attempts of reiteration and testing. Sometimes, a lot more than a few. Veggie burgers definitely fall into the latter category. You want them to be soft, without falling apart. You want crunchiness on the outside, but not dryness throughout. That's why you have to get the right combination of ingredients in that amount.
And I'm not going to lie that it did take a good few attempts to get this one right. But - the result justified the effort. If you're looking for a vegan burger to try that actually tastes good, I've got your back!
Gluten-free vegan lentil burgers
When it comes to vegan burgers, the 3 most common complaints I hear is that they are: a) too dry b) fall apart and c) flavourless. Rest assured that these avoid all those problems, hence I'm just a little bit obsessed right now.
The texture is on point, with just the right amount of softness on the outside and a crunchy outside. Furthermore, the flavour is great too: you don't even need a sauce or any extras to find these enjoyable! You can also enjoy them hot or cold, making these burgers ideal for lunchboxes which don't necessitate reheating.
They are also pretty versatile and only need 4 main ingredients (not including spices and condiments). Beyond this, you can tailor the flavour to your own liking. For instance chilli peppers/jalapenos make an excellent spicier burger!
Serving suggestions for these vegan burgers
Of course, you can eat them in a traditional burger form with other fillings, such as vegetables, leafy greens, and a sauce of your choice. I love vegan mayo or sour cream. Or, you can serve them with a side salad, in a wrap or by themselves with a dip of your choice. It's going to be delicious regardless!
Ingredients you'll need
- Walnuts
- Uncooked red lentils
- Oat flour
- Grated carrot
- Mustard (ensure vegan and gluten-free)
- Paprika
- Cumin
- Dried basil
- Tamari
How to make the best vegan lentil burgers
First, preheat the oven t0 180 degrees C/350 F. Cook the lentils according to packaging instructions until softened, but not mushy - this usually takes around 7-8 minutes. Drain and rinse when done.
Add the walnuts and lentils to a blender or food processor. Pulse until a walnut 'paste' forms.
Transfer the walnut and lentil mixture to a large mixing bowl together with the oat flour, carrot, mustard, paprika, cumin, dried basil and tamari. Stir together really well, using your hands if necessary to form a 'dough'.
Using around ⅓-1/2 cup dough per burger, shape the dough into patties and lay them out on a sheet of baking paper over a baking tray.
Bake for 25-30 minutes, until golden brown and crispy on the outside.
You will love these veggie burgers!
They are...
- Packed full of flavour
- Gluten-free
- Oil-free
- Made with simple ingredients
- Perfect for meal prep and freezing
- Moist and soft
- Wholesome and hearty
Let me know in the comments: what's your favourite to make vegan burgers at home? If you give these vegan lentil burgers a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations on Instagram, and leave your feedback in the comments below together with a star rating!
Recipe
Equipment
- Conventional oven
Ingredients
Instructions
- First, preheat the oven t0 180 degrees C/350 F. Meanwhile, cook the lentils according to packaging instructions until softened, but not mushy - this usually takes around 7-8 minutes. Drain and rinse when done.
- Add the walnuts and lentils to a blender or food processor. Pulse until a walnut 'paste' forms.
- Transfer the walnut and lentil mixture to a large mixing bowl together with the oat flour, carrot, mustard, paprika, cumin, dried basil and tamari. Stir together really well, using your hands if necessary to form a 'dough'.
- Using around ⅓-1/2 cup dough per burger, shape the dough into patties and lay them out on a sheet of baking paper over a baking tray.
- Bake for 25-30 minutes, until golden brown and crispy on the outside.
Nutrition
Cynthia Edstrom says
These were quite delicious. I served them on bread with a bed of lettuce and made a condiment with cashew milk based yogurt, Dijon mustard and nutritional yeast for a very delicious combination.
I made this recipe last night, cooking the lentils in my Instapot. Using 1/3 cup size for making the burgers, I got 10 burgers. I use the program LoseIt to track the calories and nutritional information for recipes and with that got 110 Cal/burger with 6.2 gm of protein. I will definitely make this recipe again. Thank you!
R Smith says
I loved this burger mix for times when a recipe just calls for burger. I didn't want a "black bean burger" and all the spices, etc., -- just a plainer, simple burger mix. Thank you!