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Simple Tasty Lentil Veggie Burgers

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“These come close to being vegan but really need the egg to bind them. Some extra tahini combined with cornstarch or arrowroot could maybe help bind it egg-free. I love lentils and concocted these when my last veggie burger venture went awry, my experiment came out better!”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4-6 lentil burgers
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse 1 cup of regular brown lentils, and cook in about 2-3 cups of boiling water for 30 minutes or until the lentils have softened, draining any excess water. Let them cool a bit.
  2. Put all of the ingredients except the breadcrumbs and sunflower seeds into a food processor and do a rough chop a few times until the mixture gels together, and a puree forms but there are still some whole lentils in there.
  3. Pour the mixture into a bowl and add the seeds and breadcrumbs until you can form patties with your hands. If the mixture is falling apart, refridgerate it for a while.
  4. Form about 4-6 patties by hand, then heat about 2 tablespoons of olive oil in a skillet on medium heat.
  5. Cook each patty about 6-7 minutes on each side or until golden brown.

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