These easy Lentil Burgers are a great protein alternative to meat dinners. A flexible recipe that can easily be adapted to make lentil balls or croquettes – perfect for little hands!
Lentils are one of those ingredients that I have in my pantry and rely on every week. They are versatile, can be stored for long periods of time and are perfect in hearty winter meals but are equally as good in delicious summer salads.
These Lentil Burgers can be enjoyed any time of the year and, as they freeze well, they can be prepped ahead of time for an easy weeknight dinner.
What Lentils Should I Use in Lentil Burgers
Whenever I post a lentil recipe I am asked, without fail, whether the variety of lentil I have used can be subbed for a different variety. Each lentil variety cooks up differently and therefore suit different types of meals.
Generally
- Red / Yellow Split Lentils break down when cooked and have a soft “mushy” texture. They are perfect for stews/soups. I like to use them to make Lentil Pancakes and soft finger foods for babies, such as these Lentil, Carrot and Sweet Potato Croquettes.
- Brown / Green Lentils keep their shape more when cooked but can go mushy if overcooked. I like to use these lentils in lentil tacos (I must post my recipe for this soon) or when making meat alternative sauces (like lentil bolognese).
- Puy Lentils are a firmer lentil that keeps their shape when cooked. They are delicious in salads.
- Black Beluga Lentils are small lentils that hold their shape and firm texture when cooked. I also like to use these lentils in salads.
When developing this recipe I decided to try the burgers using different lentil varieties. I experimented using red split lentils, green lentils, puy lentils and canned lentils. I have detailed the results below
- Green – Good texture and flavour. Easy to handle and sticks / holds together well.
- Red Split – Smooth texture, ideal for babies/kids with textural issues, soft and harder to handle but still cook up well with care.
- Puy – Good flavour and very textured. Although it cooks up nicely it doesn’t stick together as well and more care is needed when cooking
- Canned – Good texture and flavour. Easy to handle and holds together really well.
I also tried
- Blending the Green Lentil Mixture – Smooth texture, ideal for babies and kid with textural issues. Holds together really well and is easy to handle when cooking.
Canned Lentil Burgers
If you decide to used canned lentils then the cooking process is different. You will not need to cook the lentils and you will have to cook the potato separately (using your preferred cooking method.)
I cooked the vegetables as per instructions and then added the spices. I mixed the vegetables with the can of lentils (drained) and added 130g (1/2 cup) of mashed sweet potato. The rest of the cooking instructions remained the same.
Fry or Bake Lentil Burgers?
I tried pan frying and baking the burgers. Pan frying produced the better result. The baked burgers were slightly drier but both my boys were more than happy to eat them.
Lentil Burgers for Babies / Toddlers
As detailed above, red lentils produce a smoother and softer burger that babies may prefer. You can also blend the burger mixture to achieve a smooth texture.
If you prefer, you can make bite sized balls or croquettes with the mixture. If making balls, I find that baking them is easier than pan frying.
How to Store Lentil Burgers
I love to make a double batch of these burgers so that I can freeze them for quick and easy midweek dinners.
I freeze the patties before cooking them. Freeze flat on a baking sheet until solid, about 3 hours. Transfer to freezable container / zip lock bag. They will keep in the freezer for about 3 months.
Have you tried this recipe? I love hearing your feedback. Please rate and leave a comment below or tag me on Instagram.
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Lentil Burgers
Ingredients
- 1 tbsp Oil
- 1/2 onion
- 1/2 tsp Minced Garlic
- 1/2 Celery Stalk
- 1 Medium Carrot
- 250g (0.55 lb) Sweet Potato, peeled and cut into 1cm cubes *SEE NOTE 2
- 1 tbsp Curry Powder *SEE NOTE 1
- 1 tsp Smoked Paprika
- 1/2 tsp Cumuin
- 115g (1/2 cup) Dry Green Lentils *SEE NOTE 3
- (1 1/2 cups) Water
- 1 Egg
- 24g 1/4 cup Dried Breadcrumbs *SEE NOTE 4
- 1 tbsp Oil (for frying patties)
Instructions
- Heat oil in a large pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 5 mins (until softened.)
- Add the sweet potato, curry powder, smoked paprika & cumin then stir for a further minute.
- Add the lentils & water. Bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and water absorbed (approx. 25 mins)
- (OPTIONAL) If your children do not like seeing "bits" in their food or prefer smoother textured burgers then you can blend the mixture at this stage. Add to a food processor until blend until smooth.
- Transfer the mixture to a mixing bowl and allow to cool. Add the egg and breadcrumbs then stir until combined.
- Divide the mixture to form 4 patties. (You can make smaller ones if prefered)
- Heat the oil in a large frypan over a medium heat. Cook the patties for 4-5 minutes each side or until golden and warmed through. (*SEE NOTE 5 for Oven Cooking)
Recipe Notes
- Curry powders can vary greatly and can change the taste of the dish. Check the ingredients and avoid those that have a high salt content if cooking for babies and young toddlers.
- You can replace the sweet potato with regular potato.
- You can sub the green lentils for other varieties. Please see above post for my results. If using canned lentils, you can replace the 115g of uncooked lentils with 1 400g can of lentils. You will not need to cook the lentils and you will need to cook the potato separately (using your preferred cooking method.) If using leftover cooked potato add 130g (1/2 cup) mashed potato.) Be mindful of the added sodium in canned lentils. Drain and rinse the lentils thoroughly to reduce the salt levels.
- I tried the recipe with both fresh and dried breadcrumbs. The dried breadcrumbs gave a better result. If you do wish to sub with fresh breadcrumbs you can use the same g weight or replace the 1/4 cup of dried with 1/3 cup of fresh.
- If you prefer, you can bake these lentil burgers. The end result is slightly dryer but they are still good and my boys were happy to eat them. Preheat oven to 190C / 375F. Add the burgers to a lined baking tray, lightly spray with oil and bake for around 25min, turning halfway through the cooking time. For babies and younger children, who like smaller portion sizes, you can use the mixture to make small balls or croquettes.
Emma Dave says
Hi Amy. I have these in the oven right now and they smell great. I have made them as little patties and wanted to freeze a lot of them but just realised in my haste I didn’t notice that you freeze yours before cooking and now it’s too late for me to do that. How would you advise I reheat them from frozen?
Emma Dave says
Do you need to defrost the burgers before cooking or can you cook directly from frozen? Recipe looks great!
Morgan says
Thanks for all your great recipes! When you are simmering this mixture for 25 minutes, do you have the pot covered or uncovered? Thank you!
Amy says
Hi Morgan, uncovered – sorry I should have detailed that 🙂
Asma says
Thank you for this recipe! It smells great! I’m not sure where I went wrong but I mashed the cooked lentils and vegetables but it turned out thick and gloopy..I don’t have breadcrumbs and flour just made it even more gloopy! How do I make it less gloopy next time?
Amy says
Hi Asma, what type of lentils did you use? Did your mixture look like the ones in my process steps at each stage? Did you blend or mash and did you use sweet potato or white potato?
Min says
Hi Amy,
Thanks for this recipe . Very helpful for me who is new to vegan eating.
What can i substitute for the bread crumbs? Are oats ok?
Thanks!
Amy says
Thanks, Min. Oats should work but I haven’t tried so can’t say for sure.
Sandra says
Hi Amy, Thank you so much for this recipe! I am planning to do a big bbq with 20 guests on Saturday, and will do lentil burgers. Do you recommend putting all the quantity together (20 serves) or cook smaller quantity at once? Also, I will be using canned lentils, what do you mean by ” you will need to cook the potato separately (using your preferred cooking method.) ”
Thank you so much for your help!
Sandra
Amy says
Hi Sandra, I’m so sorry for the late response. I hope I have answered in time for your BBQ. It all depends really on the size of your pan to how much you can make in one go. If you have a large enough pot then I’d say go for it! This recipe cooks the potato and the lentils together, if you are using canned lentils then you will not have to cook them. So if you cook the potato separately you can just stir in the lentils. Does that make sense?
Tara says
These turned out fabulous! Added some fresh parsley from the garden. My 10 month old loved the flavours. My husband and I added Greek yogurt/lemon/honey sauce and hummus for the toppings. Wouldn’t change anything and these will become a staple in our kitchen!
Amy says
So glad you enjoyed them, Tara. Loving the sound of your sauce for a topping, I must try that next time 🙂
Anne says
I’m vegan – Can you sub the eggs? Also, Can you sub the celery? AND Can you use regular Potato?
Polenta instead of breadcrumbs?
Amy says
Hi Anne, without trying I can’t guarantee the outcome of subbing the egg. I’d try a flax or chia egg. You can skip the celery. You can replace the sweet potato with potato. Polenta would be worth a try 🙂
Yvonne says
Thank you so much for this amazing recipe! I am so happy about this website. I have made many of your recipes for my little 18 months old son and he loved it all! We are staying away from refined sugars and salt as long as we possibly can.
Do you have a recipe for a salt and sugar free ketchup? That would would be wonderful. Thank you!
Amy says
Hi Yvonne, thank you so much for your kind words. It really does mean a lot that you have taken the effort to let me know that you are enjoying the website. I don’t actually have a ketchup recipe, sorry. I will add it to my planner, good idea!
Frey says
Looking forward to trying these with my son! I wonderer the breadcrumbs a must? I can’t have gluten but I like us to eat together.
Amy says
Hi Frey, the breadcrumbs help to hold the burgers together better. They will still work but may be a little soft. Let me know how it goes. 🙂
Linda. says
Was looking for a lentil burger recipe and found this, I substituted the celery for sweet pointed pepper ( as didn’t have celery) my family and I really enjoyed them, would Definitely make them again.
Amy says
That is great, Linda. So happy you enjoyed them 🙂
Flora says
We tried this recipe using green lentils and blended half the mixture to get combo of textures and enjoyed on a toasted ciabatta roll. Really delicious and super easy! Can you advise whether you can freeze the burgers at all before cooking? Thanks a lot for sharing
Amy says
Hi FLora, I’m so happy you enjoyed these. I freeze the patties before cooking them. Freeze flat on a baking sheet until solid, about 3 hours. Transfer to freezable container / zip lock bag. They will keep in the freezer for about 3 months.
Nanette says
Great family bbq option – lentil burgers! We loved this recipe….added fresh coriander, parsley and seasoned. Cooked on BBQ and finished cook in oven.
Amy says
Fab! I’ll need to try them on the BBQ. Thanks for taking the time to comment and rate, it means a lot 🙂
Izzy says
The mixture smelled fantastic! Unfortunately, the end result was a sloppy mess and nothing stayed together in the frying pan. I really couldn’t see how they would freeze in their pre cooked form. I checked and rechecked the recipe and method…I’d appreciate some feedback as to where I’d gone wrong.
Amy says
Hi Izzy, sorry you didn’t have much success with the recipe. I have had a lot of positive feedback on this recipe so I’d love to figure out where it could have gone wrong for you. What type of lentils did you use? Was the liquid fully absorbed when cooking the lentils? How did the texture compare to mine (process shots) Did you blend the mixture?
Alison says
disclosure: my husband is the cook/ chef/ baker and i am the shopper and recipe finder. My oldest son has Celiac and my other son does not like veggies at all.unless he can’t see them.
This recipe was perfect. my husband made a double batch. instead of breadcumbs we used ground gf cornflakes and we used chia seeds instead of eggs.
Everybody loved it.It was really delicious.
you can also offer this recipe to people with severe sesame allergies.
Thanks
Amy says
So happy these were a success for you. It is good to know that the chia seeds worked well instead of egg, thanks for taking the time to let me know 🙂
Georgina Fergusson says
This recipe was great for two seniors simple and easy to make
Amy says
Thanks, Georgina! So happy you liked them 🙂
Megan Sommers says
Honestly I am really grateful that you have so many ideas and variations that I wasn’t thinking of. I am disabled and I cannot do too much at a time, So I did what you said and separated the soaked lentils and made two healthy vegetarian meals! I was really struggling and instead of trying to cook the patties I put them in the fridge to do tomorrow and I have made a spaghetti sauce and pasta. You really saved me! Thanks so much for posting this. Megan
Amy says
Thanks, Megan, I hope you find some other recipes that work for you too 🙂
Mike Daintree says
Great recipe. Good clear advice! I’m not that familiar with cooking lentils but this worked out great. I fried the burgers. Next time I may use a tad less water. Thanks a lot.
Amy says
Hi Mike, I’m delighted you enjoyed these and found the recipe notes useful. Thank you for the feedback and for taking the time to rate 🙂
Mary McNamara says
An amazing recipe, so delicious. I cooked the burgers in my air fryer, they turned out so crispy on the outside, so yum. We enjoyed them with BLT bread and tomato sauce- thank you
Amy says
Thanks Mary, I’ll need to try them in the air fryer next time – great idea! I’m delighted you enjoyed them 🙂
Phil Sugden says
Hi
To get your dried breadcrumbs, do you just let fresh breadcrumbs dry out , because the shop-bought ones are pretty horrible!
Amy says
Hi Phil, if you want to make your own dry breadcrumbs, spread the fresh breadcrumbs on a baking sheet. Bake until they are completely dry and starting to turn golden (but not burnt), about 20 to 30 minutes, stirring the breadcrumbs often so that they dry evenly. 🙂 I then store them in the freezer
Kat says
Hello! With what can I replace breadcrumbs? Can I use some kind of flour? Recipe looks fantastic! Not to mention all your hard work in the descriptions❤️! x
Amy says
Thanks for your kind comment Kat, I would have to experiment to say for sure. Maybe some rolled oats, crushed crackers or quinoa?
Spiros says
I blended only 1/3 of the amount and the result was very sticky and therefore hard to form into patties. Should I not blend any amount for better result or add more breadcrumbs?
Also, I made meatball sized balls and the amount was more than 15 patties. What is the approximate size of the 4 burgers it is supposed to yield?
Thank you. Great Recipe!
Amy says
Hi Spiros, I am sorry for the delay in getting back to you but many of my comments were getting filtered to spam. What type of lentils did you use? Did the mixture look like the raw mixture in my photo? Did you measure the breadcrumbs by weight or cups? I find weighing is more accurate. I find if I wet my hands the forming of the patties is a lot easier.
I am unsure of the approx size of the burgers off hand, sorry. I just split the mixture into 4 patties but you can make them smaller if you prefer.
Did they turn out ok once cooked?
Andrew Leese says
It’s always a challenge for me to make something that the children will eat and this was a big success with one out of two of hours.
I have a gluten allergy so I made some breadcrumbs from gluten free bread that I already had. And I blended the ingredients as I thought would be more visually appealing. I also used potatoe instead of sweet potato. The mixture turned out to be rather soft and I was wondering if you have any gluten free suggestions to make the mix more firm and suitable for shaping without being so sticky?
Amy says
Hi Andrew, thanks for your feedback and i’m glad that it was a success with one of your kids. I’d try adding more breadcrumbs to see if that soaks up the moisture a bit more. Also what type of lentils did you use? The red split lentils def produce a softer pattie, maybe try using a firmer lentil?
Amber Busall says
Do you have to use potato? i’m trying to keep carbs lower.
Amy says
Hi Amber, without trying I can’t say how they would hold up. Sorry 🙂
Michelle says
What is the white dipping sauce that the balls are dipped into? Looks delicious and about to make thes for my 14 month old! Thank you 🙂
Amy says
Hi Michelle, I can’t remember, I think it may just be Greek yoghurt mixed with a little smoked paprika. My kids love it! Hope your little one likes them 🙂
Cristin says
My 19 month old loved this (though to be honest, I think she loves just about every single one of your recipes!). I blended about 3/4 of the mixture in my food processor for a smoother texture, since she doesn’t really like the texture of green lentils and added a little spinach for extra veggies. Thanks for another great recipe!
Amy says
Thanks, Cristin. I love that your little one has been enjoying the recipes and thanks for taking the time to tell me. Great idea to add spinach for extra nutrition 🙂
Marion says
Loving the lentil extravaganza. Good to know how all the different lentils behave. Pleasantly surprised by the canned lentils, they are so reasonably priced. Keep up the good work!
Amy says
Thanks, Marion! I’m glad you found the lentil info interesting. Let me know if you try them 🙂
Anna says
This recipe looks great, looking forward to trying it. Can you tell me how long they take to cook from frozen? Thank you!
joyce says
what can I use instead of the egg to make it vegan
Amy says
Hi Joyce, you could try a flax or chia egg. Without trying I can’t guarantee how it will turn out. You can read more about egg replacements here.