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Lentil burger: the recipe for the second easy and light vegan

Lentil burger: the recipe for the second easy and light vegan


Extra virgin olive oil

I lentil burger they are the vegetarian alternative to classic meat burgers. A according satisfying and with a good protein content, also perfect for those on a diet vegan or for those who want a light and tasty dish to prepare in minutes. To package them at home, simply cook the lentils in a pan with diced vegetables and a drizzle of oil, flavor them with a little sweet paprika and put them in a blender with diced bread stale and chopped parsley.

The mixture thus obtained will then be shaped like a burger, left to harden in the refrigerator and then cooked in oven e in stove. The result will be a very tasty dish, perfect for a lunch or a quick dinner, to pair with croutons and a mixed salad, or to enclose in burger buns accompanied by a few slices of tomato, crunchy lettuce and a mint yogurt sauce.

Instead of dried lentils, you can use peeled red lentils, which do not require soaking time and they cook in no time, or you can replace them with other legumes of your choice: such as beans, chickpeas, peas… To be flavored with spices and herbs to taste. We used zucchini, carrots and onions, but if you wish you can vary the vegetables according to seasonality and personal taste: peppers and shallots, mushrooms and beets, pumpkin purée, aubergines… But also sun-dried cherry tomatoes rehydrated or in oil.

Find out how to prepare lentil burgers by following the step-by-step procedure and tips. If you liked this recipe, also try the quinoa burgers.

How to make lentil burgers

Soak the lentils in cold water for 20 minutes, then collect them in a colander 1rinse them under running water and drain them.

Wash the vegetables, dry them, clean them and cut them into large pieces 2.

Heat a little oil in a pan and add the diced vegetables 3.

Let them brown for a few minutes over low heat, stirring occasionally with a wooden ladle. 4.

When the vegetables are tender but still crunchy, add the lentils 5 and season with salt.

Cover with water 6 and cook for half an hour, still over low heat, until the liquid is completely absorbed.

Once ready, turn off the heat, flavor with sweet paprika sevenmix with a spoon and let cool completely.

Once the time has elapsed, pour the now cold lentils into the bowl of a blender and add the stale bread cut into pieces 8.

Mix it all up 9 until the mixture is well blended.

Transfer the mixture to a bowl ten and add the finely chopped parsley with a knife.

Form a ball of dough 12.

Shaping burgers with your hands 13.

And do this until all the ingredients are used up. Then place the burgers on a cutting board lined with parchment paper. 13and leave to harden in the refrigerator for half an hour.

For cooking in the oven: place 3 burgers on a baking sheet lined with parchment paper, brush the surface with a drizzle of oil 15 and bake in a preheated oven at 180°C for about 20 minutes.

Then take the burgers out of the oven, arrange them on individual plates and serve them with a tomato salad and a few fresh basil leaves. 16.

For frying: heat a drizzle of oil in a non-stick frying pan, arrange the remaining burgers 17 and let them cook on both sides until golden brown.

Arrange the burgers, bring them to the table and enjoy them hot with the tomato salad 18 or other accompaniment of your choice.


The mixture of lentils and vegetables should be soft, but moldable and hearty at the same time. If it is too dry, you can add a drop of latte or, if too dry, a handful of breadcrumbs. To better combine the ingredients, you can also add one to the dough boiled potatoes ground or, alternatively, incorporate 1 egg.

If you wish, to form the burgers, you can help yourself with a pastry rings 8 cm in diameter: just place it on a sheet of parchment paper, fill it with a few tablespoons of batter, press it down well with the back of a spoon and gently remove the ring.


Lentil burgers can be stored in the refrigerator, in an airtight container or covered with cling film, to 1-2 days massive.

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