Whip up these tasty vegan lentil burgers using ingredients you can easily find at your local grocery store – like mushrooms, lentils, and oats. The soft fillings blend perfectly with the crispy patties, seasoned just right to give you that classic meatless burger feel.
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❤️ Why you’ll love it
I adore my flavorful vegan lentil burger, featuring a juicy, well-seasoned patty made from mushrooms, lentils, and vegan Worcestershire sauce. Searing it to perfection, I place it in a toasted bun alongside crispy lettuce, ripe tomatoes, old-fashioned coleslaw, and vegan cheese.
The flavors are outstanding—a delightful balance of earthy mushrooms, savory lentils, and the tang of Worcestershire sauce. Trust me, whether it’s a backyard BBQ with neighbors or a Fourth of July picnic, this burger is a guaranteed hit!
🧾 Key ingredients
Lentils is the main ingredient. Boiling them works, but I find using canned lentils for my meal prep saves time. Brown lentils are my go-to as they’re protein-rich, hold shape well after cooking, and offer a mild earthy taste. But, feel free to choose from green, French, or Beluga lentils based on availability and preference. Red lentils are slightly off the mark here.
Mushrooms are a game-changer here, lending a meaty tenderness and delightful earthy, umami flavor. While I’ve used button mushrooms here, you can also swap them out for any other type.
As for binding, I used rolled oats and yellow corn flour (not corn starch).
Vegan Worcestershire sauce brings depth to the vegan lentil burger, mimicking the savory, meaty flavor even more.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For consistent cooking of your ingredients and perfectly frying your patties, opt for a trusty frying pan or cast-iron skillet. I do love mine from UnoCasa. Additionally, I find a spacious mixing bowl ideal for letting the mixture rest properly.
Preparing the ingredients
Let’s start by peeling and finely chopping the onions and garlic cloves. Here, using a food processor can help cut down on the total time spent on preparation. Give the mushrooms a good dice and grab a can of brown lentils from your pantry.
Then mix up half a cup of vegan mayo with a Tablespoon of sriracha in a bowl for the flavorful sauce. While you’re at it, take this time to make a vegan coleslaw salad or go for the easy route with pre-made coleslaw if you prefer.
Making vegan lentil burgers
Start by preheating the frying pan to medium-high heat. Once it’s hot enough, add a tablespoon of vegetable oil, then toss in the chopped onions. Stir and sauté for 3 to 4 minutes until they turn a golden-brown color.
Add the minced garlic and let it simmer for 1 to 2 minutes until its aroma is released.
Add chopped mushrooms, seasoning generously with salt, pepper, thyme, and a tablespoon of vegan Worcestershire sauce. Let the ingredients cook for 4 to 5 minutes, allowing the veggies to absorb the spices’ flavors.
Then toss in the lentils and cook the mixture for 2 to 3 minutes, ensuring that a bit of moisture remains.
Transfer the pan contents to a large mixing bowl. Fold in the quick oats or fine oats and let it rest for about 20 minutes.
Then, add the yellow corn flour (not corn starch) and thoroughly mix. It may look crumbly at first like on the below photo but the moisture of the lentils and the mushrooms will make it work.
Shape the lentil mixture into patties, gently flattening the balls between your palms to about ½ inch (12 mm) thickness.
It’s time to fry the patties! Heat a generous splash of oil in a frying pan over medium heat. Maintain the oil level around half of the patty thickness for even frying. Once the oil is hot, place the patties in the frying pan and fry for approximately 4 minutes on each side.
Once cooked, place them on kitchen towels to remove excess oil. For a healthier option, bake the patties on a baking sheet in the oven at 400°F/200°C for 20 to 25 minutes, flipping them midway. They will not be as crispy as pan-fried ones.
Allow the patties to cool slightly, then assemble them on a whole grain bun with coleslaw and sauce for the perfect vegan lentil burger!
💡 Expert tip
Because mushrooms release moisture while cooking, you might notice the mixture sticking to your hands when shaping the patties. Adding a bit more flour helps improve the texture and consistency of the patty mix, making it easier to handle.
For a spicier twist, consider adding corn kernels and diced jalapeños to the lentils and season with chili powder, smoked paprika, and a teaspoon of cumin for an extra kick of heat.
Or, infuse an Italian twist by incorporating dried oregano into the patty for a warm and aromatic flavor profile.
🥣 Serving ideas
For those who prefer tradition, create your patty, sauce, coleslaw, and dairy-free cheese with a splash of lemon juice for a classic citrusy tang. Pair it with a refreshing soda or iced tea.
On laid-back days, crumble the lentil patty into a bowl, mix with fresh greens and tomato paste, then garnish with parsley for an effortless salad-style meal.
Hosting a fancy dinner? Impress your guests by placing the patty on artisanal toast, topped with arugula, sliced radishes, and a drizzle of balsamic glaze.
❄️ Storing tips
For short-term storage, keep the fried patties in an airtight container in the refrigerator, using parchment paper between each patty to prevent sticking.
For longer storage, freeze each fried patty in a Ziplock bag or wrap them in plastic wrap to prevent freezer burns.
Thaw the lentil burgers in the fridge overnight before reheating in an oven, microwave, or stove.
I don’t recommend storing either in the fridge or in the freezer uncooked. The moisture from the ingredients will spoil the consistency and texture.
Thanks to their texture and ability to retain their shape during cooking, brown lentils and green lentils are the top choices. However, feel free to experiment with different types of lentils or even combine them for a heartier patty based on personal preference.
More vegan burger recipes
We love making burgers with my wife. It is fun to mix and match and come up with different combinations. Here is some inspiration for you too.
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Vegan Lentil Burger
- 11 oz Button mushrooms 300 g
- 7 oz Brown lentils (canned) 200 g
- ½ Onion (medium)
- 2 clove Garlic
- ½ cup Fine or quick oats 40 g
- ½ cup Yellow corn flour 45 g
- 1-2 tsp Salt
- 1 Tbsp Worchestershire sauce vegan and gluten-free
- 1 Tbsp Thyme (dried)
- ½ tsp Black pepper
- ½ cup Vegan mayo
- 1 Tbsp Sriracha (or any other chili paste)
- 1 serving Vegan Coleslaw
- 4 Burger bun
- ¼ Lettuce
- Vegetable oil for frying
- Preheat a frying pan to medium heat. Add 1 Tbsp vegetable oil and chopped onions. Cook for 3-4 minutes.
- Add chopped garlic and cook for 1-2 minutes.
- Add chopped mushrooms. Season with salt, pepper, thyme, and Worchestershire sauce. Cook for 4-5 minutes.
- Add cooked or canned lentils and cook for 2-3 minutes. There should still be some moisture left.
- Transfer the mixture to a large bowl. Mix it with fine oats or quick oats and leave it to rest for 20 minutes.
- When the time is up, add yellow corn flour and mix well.
- You should be able to form burger patties now with your hand. Form 4 palm-sized patties that are approx. ½-inch (12 mm) thick.
- Preheat a frying pan over medium-high heat and add enough oil to submerge the patties halfway through.
- Carefully place the patties in hot oil and fry each side for 4 minutes. Transfer them to a paper towel to capture any excess oil.
- Make the coleslaw and the sauce (mix ½ cup vegan mayo and 1 Tbsp sriracha) and assemble the burgers.