Lentil burgers
When Friday night approaches and the craving for a veggie burger kicks in, our lentil burger recipe comes to the rescue. With a golden crust and a rich, cheesy centre, these lentil patties have everything you want. Red lentils bring a deep, nutty taste, while cheddar cheese melts into every layer of the patties. A panko coating locks it all in, creating a delicious contrast between the crispy outside and the tender inside. Stack them in soft burger buns, load up on chilli mayo, hummus, and pickled onions, and let the burger night begin.
&format=webp)
Ingredients
|
Dried red lentils or Gotland lentils (about 375 g cooked)
|
175 g |
|---|---|
|
Water
|
300 ml |
|
Cheddar cheese, grated
|
125 g |
|
Red onion, finely chopped (about 75 g)
|
1 |
|
Garlic cloves, finely chopped
|
2 |
|
Eggs
|
2 |
|
Panko breadcrumbs
|
100 ml |
|
Flour
|
3 tbsp |
|
Paprika
|
1½ tsp |
|
Coarse salt
|
1½ tsp |
|
Freshly ground black pepper
|
For frying
|
Panko breadcrumbs
|
200 ml |
|---|---|
|
Rapeseed oil
|
3 tbsp |
|
Butter
|
25 g |
To serve
|
Burger buns
|
|
|---|---|
|
Cabbages mix, chopped
|
|
|
Chilli mayo
|
|
|
Hummus
|
|
|
Pickled red onions
|
Soak the lentils in water
Letting the lentils sit in water for a few hours before cooking helps them soften and cook more evenly. This also reduces the cooking time and improves the texture, making them easier to shape into burger patties. Be sure to drain them thoroughly before using them to prevent excess moisture in the mixture.
Use a food processor
Using a food processor can really improve the texture of your patties, making them easier to shape just how you like them. Start by finely chopping the onion and garlic in the processor. Then, for a smoother consistency, blend all the lentils together. If you enjoy a more textured bite, you might want to leave half of the lentils whole or just lightly mash them rather than blending them fully.
Perfect the bind
Eggs are great for giving your patties structure as they cook, helping them stay firm and easy to handle. Mashing the lentils a bit also improves the texture and helps everything bind together nicely. Make sure your mixture is not too wet; if it feels soggy, just add in some more breadcrumbs or a bit of flour to firm it up. A handy tip: wet your hands before shaping the patties to keep the mixture from sticking to your fingers.
FAQ: Questions about lentil burgers
Find out more about lentil burgers as we answer some frequently asked questions below.
What type of lentil is best for lentil burgers?
You can use almost any type of lentil for lentil burgers, and it all comes down to the flavour and texture you prefer. We suggest using red or Gotland lentils, as they soften enough to hold the patties together without becoming too mushy. Red lentils have a mild, slightly sweet and nutty flavour with a softer texture, while Gotland lentils offer a deeper, earthier taste with a bit more bite. Green or brown lentils are also an option if cooked until soft, but they have a firmer texture and a more robust, slightly peppery flavour.
How should I store lentil burgers?
It is best to store the components of your lentil burgers separately to maintain their freshness and texture. After cooking the lentil patties, let them cool to room temperature. Then, place a piece of parchment paper between each patty to keep them from sticking together, and store them in an airtight container or individually wrapped in cling film. You can keep them in the refrigerator for about 3 to 5 days. To reheat, warm them in a frying pan with some oil over medium heat or bake at 180 °C until heated through and crisp outside.
Can I freeze the lentil burgers?
Yes, you can freeze the lentil burger patties, either cooked or uncooked. To prevent them from sticking together, place them in a single layer on a tray to freeze individually before transferring them to an airtight container or freezer bag. They will keep for up to 3 months. There is no need to thaw them before cooking. If uncooked, fry them over medium heat or bake at 180 °C. If already cooked, reheat in a pan or oven until warmed through.
Nutritional values
Nutritional value, per
1569 Kcal
| Fibre | 13.5 gram fibers |
| Protein | 95.8 gram |
| Carbohydrates | 126.5 gram |
| Fat | 75.3 gram |
Other recipes
&format=webp)
Delicious lentil burgers made easy
Who says making burgers from scratch has to be complicated? In just 30 minutes and with a few simple ingredients, you can whip up delicious homemade lentil burgers faster than you can decide what to order for takeaway. The easy preparation is perfect for a quick weeknight meal and great for weekend gatherings. So, what are you waiting for? Get started – this recipe is calling your name!
Crispy patties with red lentils and cheddar cheese
Made with red lentils, which offer a mild, nutty flavour, they form a soft yet substantial base that soaks up all the savoury seasonings. As they cook, cheddar cheese melts beautifully into the mix, adding a rich, tangy taste that keeps the patties moist and creamy without turning them mushy. Onions and garlic mingle throughout, adding their own sweet and sharp notes that contribute to the delicious flavour. A final coating of panko breadcrumbs wraps each patty in a light, crispy shell, creating a wonderful contrast to the tender centre.
Must-make option for burger night
Weekend nights call for stacked burgers, crispy sides, and a table full of good food. Whether you are gathering with friends, sitting down with family, or settling in for a film night, these lentil burgers fit right in.
We absolutely love our burgers topped with chilli mayo for that perfect creamy kick, complemented by hummus for a delightful nutty complement to the cheddar cheese. The addition of pickled onions adds just the right amount of sharp, tangy crunch, while a fresh cabbage mix introduces a fresh, crisp bite. What is not to love?
But what is a burger night without the sides? Try out our recipes for smashed potatoes, oven-baked chicken wings, and baked nachos loaded with taco meat.
Adjust the recipe to your liking
Burgers are all about the layers, and these lentil patties work with plenty of different toppings. Keep it classic with crisp lettuce for crunch, juicy sliced tomatoes for sweetness, and a dollop of burger sauce for a creamy, tangy finish. Or take a different route with crumbled blue cheese for a bold, salty bite or caramelised onions for a jam-like sweetness.
The patties themselves can also be tweaked. Swap red lentils for yellow ones if you want a softer, smoother texture, while brown or black lentils hold their shape better and bring a firmer, earthier bite. If you cannot resist a bit of heat, add freshly grated ginger or garam masala to the lentil mixture. It gives the patties a delightful spiced and aromatic taste.
Also, consider adding different vegetables to the mix. About 100 g of grated carrot, cauliflower, or celeriac does wonders. Carrot adds a mild sweetness that balances the savoury base, cauliflower blends in with a light, nutty earthiness, and celeriac brings a firmer texture with a slightly peppery bite.
