These vegan lentil burgers contain no soy, nuts, gluten or oil and are made with natural ingredients you probably have in your kitchen. Mushrooms add umami!
I had a craving for a burger burger. Not a beet burger, or a falafel burger, or a black bean burger, or a curried eggplant burger–just a plain old veggie burger that I could put on a bun with ketchup and pickles and not have the flavors clash or my daughter give me that look that says, “Okay, what does this one taste like.” The kind that tastes like a burger. A lentil burger, that is.
So if you’ve also been craving a regular–but delicious– veggie burger that contains no soy or nuts or gluten and that you can make with ingredients that you can pronounce (and that you probably have in your kitchen right this minute), you’ve come to the right place.
I love these burgers’ lightly herbal flavor all on its own, but I couldn’t resist serving them with a little chipotle mayo just for a bit of kick. Chipotle mayo is the easiest thing in the world to make if you have my tofu-cashew mayo on hand and a can of chipotles or some frozen chipotle cubes.
Whenever I open a can of chipotles in adobo sauce, I puree whatever I don’t use in the blender and then freeze it in an ice cube tray; then I pop the cubes out into a freezer bag to keep frozen until I need them. To make chipotle mayo, I defrost one cube (two tablespoons pureed chipotles) and add mayo to taste–in my case, I used about 1/2 cup of mayo for a pretty spicy sauce.
I served the lentil burgers on buns with all the usual accompaniments along with steamed broccoli and some oven fries. (I followed this hash brown recipe but cut Yukon gold potatoes into fry shapes and baked them for about 30 minutes). Leftovers were great for lunch the next day served bun-less atop lettuce and tomato with a little of the chipotle mayo, and if you can’t eat 6 of them within a week, they should freeze well.
If you’re wondering how kid-friendly they are, I can tell you that my daughter liked them more than frozen burgers from the grocery store, which, for a teenager, is high praise indeed.
Find all of my vegan burger recipes here!
Savory Lentil-Mushroom Burgers
Ingredients
- 2 teaspoons chia seeds
- 3 tablespoons warm water
- 1 medium onion
- 6 ounces mushrooms , washed
- 3 cloves garlic
- 2 cups cooked lentils (green or brown), well drained
- 1/3 cup old fashioned oats (certified gluten-free, if necessary)
- 2 tablespoons potato starch or cornstarch (see note below)
- 1 tablespoon soy sauce or wheat-free tamari (omit for soy-free)
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (optional or to taste)
- 1/4 teaspoon dried thyme
- Generous grating black pepper
Instructions
- Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.
- Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
- When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly. If it seems too wet, add a little more oats.
- Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.
- Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.
- Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.
Notes
Nutritional info is approximate.
Please pin and share!
meredith
September 19, 2012 at 1:06 pmWow, I just learned about chia seeds the other night on the show Chopped (I am addicted to that show) it was one of the secret ingredients. Not sure I can get these local here (small town in Vermont). Do you have a source where you order these from online that you can recommend?
Susan Voisin
September 19, 2012 at 1:14 pmI buy them from Amazon. In order to get free shipping, I but them in bulk and keep them in the freezer.
NottinghamKate
September 19, 2012 at 4:47 pmOh my goodness, these are good! I had one for dinner, straight out of the oven with all of the usual fixin’s and it was delicious. I’ve just eaten one cold and that was gorgeous too.
I made mine with mung beans and added a few extra tablespoons of oats due to the extra moisture. I also used ground flax rather than the chia seeds as I can’t get hold of them here.
I can’t wait to have another one tomorrow!
Thanks Susan, I’m new to your website and you are making it even easier for me to eat healthily.
Allison
September 19, 2012 at 11:18 pmThanks so much for the mini crustless tofu quiche recipe. They are delicious! I haven’t been able to eat eggs for a while and these fit the bill!
Caralyn @ glutenfreehappytummy
September 22, 2012 at 3:56 pmlooks AMAZING!!
nia
September 23, 2012 at 3:08 pmHi,
the recipes say serves 2/6 etc but how much is 1 person’s serving/portion. I’m confused , pls let me know.
Thanks
Susan Voisin
September 23, 2012 at 3:22 pmThis recipe makes 6 burgers, so a serving is 1 burger. In any other recipe, you just divide the amount it makes by the number of servings.
Jan
March 14, 2013 at 4:48 pmHaving a food scale also helps with serving sizes. Target (CA Bay Area) has a good selection and sometimes they’re on sale.
Amy pangestu
September 24, 2012 at 6:13 amHi!
I want to make them sooo badly.
Alas, lentil is not something common where I live. Even if I find it, the price for a kilogram of lentil is like 10-15$ 🙁
Is there any substitution for lentil? I read that split pea is a good one, but then again.. It is the same price as lentil.
I don’t mind a slight difference in the taste. As long as it’s healthy, I’m up for that.
Thanks:$
Gail
September 28, 2012 at 9:44 pmI made the burgers last night and they were crispy on the outside but mushy on the inside. I’m going to try again and add more oatmeal as suggested, but how much? What consistency should I be aiming for before I make the patties? Btw, I just love your blog. Thanks.
Andrea Boddam
September 29, 2012 at 9:52 pmI can’t wait to make this!! The veggie burgers in my freezer have parmesian cheese in them so I wont touch ’em, but I’ve been craving an old fashioned ‘burger’ for weeks.
Do you think an extra teaspoon or two of chiaseeds would work to replace the cornstarch? I think I’m all out :c
Gena
September 30, 2012 at 7:24 amAwesome, Susan. I love making creative burgers, too, but agree that sometimes you just want a “burger burger”!
Kathleen @ KatsHealthCorner
September 30, 2012 at 9:29 pmI have been absolutely ADORING lentils and mushrooms recently. Thank you SO much for this amazing recipe! 😀
Amy
October 3, 2012 at 10:48 pmI made these the other day. My kids really liked them. We ate 3 that evening and froze the other 3. They reheated well and were slightly improved after freezing because they were firmer in the middle. They also are VERY filling, which is good to fill kids up but bad if you want them to eat a few other things on their plate. Also they were really easy to make.
Tanya @ Playful and Hungry
October 4, 2012 at 12:29 pmLentil burger patties are my favorite… and chickpea!
Karen
October 11, 2012 at 9:49 amUsing the original recipe, the patties were pretty soft, so I tried making them with dried onion instead of fresh onion. That made a big difference. I rarely use dried onion, but will for this recipe in the future.
Esther J
October 11, 2012 at 5:57 pmI made these tonight. Very nice flavor. But how come mine didn’t turn out like yours–you know, nice and firm(-looking, at least)?
For one, I definitely should’ve drained the lentils before I processed them (Initially, I thought the water had boiled out of them, then I realized there was more still at the bottom. Plus, the recipe didn’t say explicitly to drain, so I just dumped them in. :/).
With that, I also wonder if I should’ve upped the oats to maybe 1/2 cup to get them a bit firmer. I’ll probably try that my second go-round.
Regardless, very good recipe. I’ll make sure to keep those adjustments in mind next time.
Thanks very much, Susan! 🙂
Susan Voisin
October 11, 2012 at 6:07 pmSorry about that Esther, but I did say the lentils should be “well drained”! Making burgers is always a delicate balance between having enough liquid so that they don’t dry out but not having too much. Your instincts about adding more oats to firm them when they seem too wet are right on.
Esther J
October 15, 2012 at 3:52 pmYou know what, Susan: I had another the following day, and they were not squishy at all, held together like a meat hamburger. Perhaps they just needed time to settle and for the water to evaporate. (And, I did *not* decide to add additional oats. I trusted your judgment.)
Of course, *now* I see your note at the end of the ingredients line for the lentils. I was looking within the instructions themselves. My apologies.
So, yes, fantastic recipe, as usual.
Thanks very much!
Tonya
October 14, 2012 at 12:17 pmThese were great! I served them on lettuce with grilled jalapenos, a tomato slice and a side of sweet potato oven fries. This recipe is a keeper. It took awhile to make because I didn’t have cooked lentils on hand but my pressure cooked them in 5 minutes and were done by the time I had prepared the other ingredients. Will definately use this recipe in my line up!
Joanne Hall
October 14, 2012 at 4:21 pmI have just found your website – it is exactly what I have been looking for – I am a vegetarian with gallstones and therefore, having to follow a low fat diet which has finally made me decide to go vegan. Your website is perfect for me and your recipes seem straightforward in comparison to other vegan recipes and they are also very appealing. Thank you!
Donna
October 31, 2012 at 5:38 pmdelicious, delicious..DELICIOUS!!!!
just saying!
Dawn
October 31, 2012 at 7:37 pmSusan–I finally got around to making these delicious burgers. They are so tasty. I also made the Scalloped Potatoes. What a delicious dinner. Thanks again for so many tasty recipes.
Susan G
November 1, 2012 at 10:54 amThese look delicious! I realized how long I have been reading your blog when you mentioned that E is a teenager. Wasn’t she just 8?!!!
Sean
November 5, 2012 at 1:15 pmSorry, I have a newbie question. Are the oats cooked (at step 3)? Alternatively, can cooked steel cut oats be substituted ?
shirley gordon
November 10, 2012 at 1:54 pmdo you have a recipe for a vegetarian meatloaf that can be sliced and doesn’t fall apart? nothing i try is working. thanks
Susan Voisin
November 10, 2012 at 2:06 pmShirley, have you tried Dreena’s No-fu Love Loaf? It didn’t fall apart for me. Here’s the link: https://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html
brenda
November 21, 2012 at 4:13 amMade this today and it was wonderful!! Super easy and super tasty and easy to adjust to what I had in my fridge. I used enoki and field mushrooms and still turned out great. I served it with pickled onions and a creamy cashew coriander ‘mayo’ and salad. Thanks for sharing this great recipe 🙂
Allison
December 31, 2012 at 2:13 pmHey just wondering if I could use sprouted lentils rather than cooked? I have some sprouted lentils ready to go but I am worried about the moisture, but cooked lentils are pretty wet anyway. Opinion?
Lisa
December 31, 2012 at 8:36 pmGreat recipe! This had TONS of great flavor and was a nice change-up from our usual veggie burger. I was a bit nervous that these wouln’t set well as the “batter” was quite soft — however, they baked up great and I was even able to give them a flip after 25 minutes baking time (and I gave them another 10 minutes on the other side). The inside was still quite soft but it was nice to get them onto the bun without them falling apart! Even my 2 1/2 year old approved 🙂
Brittany Ann
January 7, 2013 at 10:47 pmI made this tonight for my boyfriend and his friend and it was super delicious! Both omnivorous men were very pleased and went in for seconds! (: I was vegetarian for a year and vegan for a short amount of time but gave up on both because I was bored with eating just veggies and beans! But this recipe was so good it makes me want to give it another go!
I used liquid smoke and regular paprika since I didn’t have smoked paprika and it was great!
Thank you so much for this awesome recipe.
Susan Voisin
January 8, 2013 at 10:53 amI’m so glad you all liked it! I’m always interesting in hearing what omnivores think about my dishes, so I’m just thrilled to hear about your results. Thanks for letting me know!
stephanie
January 12, 2013 at 10:16 amThank you, thank you, thank you!
No matter how long I search the internet, or how many times I flip through my cook books, I find myself always returning to your site! This time I was looking for a decent meatball recipe. This recipe converted to meatballs very nicely and froze impeccably after cooking. Most of the recipes for gluten-free, vegan meatballs on the internet seem to contain tofu or have large amounts of fat. I found a few that did not, but when I have made them they did not come out as they recipe promised, leading me to believe that the author probably never even made them with the listed ingredients, or even fibbed about the final product.
But not you! Your recipes consistently “hit,” and always come out they way you say they will! And since you’ve included Maria’s blog on your site I am able to use her tips to make almost everything gluten free without ruining it! I can pretty much live off your site and if you ever publish a cookbook, I will buy copies for everyone I know! I am so grateful to you both!
AllisonM
January 13, 2013 at 7:51 pmThis is our second time making these..and this time we’re doubling the recipe!!! I’ve been making vegan burgers well over a year and this is my favorite one. We could not believe how nicely they puffed up in the oven. Their size and consistency is pretty similar to a meat burger…more so than the black bean burgers we have been eating. My husband is making a more concerted effort to be a vegan…and he loves these! Way to go Susan! I’m on your site several times a day! Thanks for your amazing recipies!
lesleyeblen
February 7, 2013 at 7:16 pmHi Susan – I’d love to try this, but I don’t have a food processor. What’s your advice?
Mike
February 16, 2013 at 4:37 amThat was my first ever veggie burger and it was absolutely the most delicious burger I can remember eating! The recipe is absolutely fantastic, full of flavor, and extremely healthy. Thank you so much for posting this. It was absolutely incredible! I can’t praise this enough. It was amazing!
The patties came out pretty gooey and it took me almost a full hour to bake. They were still pretty gooey after that, but it was just perfect anyway. OMG! Thank you! I just may become a full fledged vegan!
Sarah (appifanie)
February 28, 2013 at 5:05 pmI made these and they were still pretty gooey in the middle after 30 minutes. I took one out for me and squished the rest down some more and gave them 5 more minutes. I had mine on romaine lettuce with some vegenaise and ketchup and pickles. It looked horrible but it was really yummy.
Oh and I’m trying ETL so I used the tamari but not the extra salt.
Regina
March 13, 2013 at 10:18 pmWhere can I get this bread? I will try the burger, it looks delicious but the bread is amazing! I am 1/2 Italian and bread is very important to me! LOL. Thank you
Susan Voisin
March 14, 2013 at 8:36 amI’m afraid I bought the bread in a local store. :-/
Ally
March 25, 2013 at 6:00 pmThese are So, SO good! And I don’t even like mushrooms :). Thanks so much for the great recipe!
Anna
March 26, 2013 at 1:41 pmThese taste great, but I made the mistake of thinking parchment paper and wax paper were the same thing, and my burgers stuck to the wax paper, so that was very annoying and wasteful. I should have just oiled the pan with olive oil like I always do!
Tasha
March 30, 2013 at 9:55 pmThe bun looks super fresh. Sorry but I love the carbs.
Lilly
April 1, 2013 at 6:29 pmI just made these for the first time, and they turned out pretty good, except I couldn’t figure out why they were a little soggy…until I realized that I went over the ingredients like 5 times and somehow every time I managed to miss where it says “1/3 c. old fashioned oats”!! Silly! I was thinking as I was forming the patties, “Man, this is goopey. Maybe I should add some flour or vital wheat gluten…or a little of both?” ha ha.
I’ll definitely try these again and make them the right way.
How do you reheat them after you freeze or refrigerate them? In a skillet?
Thanks!
Susan Voisin
April 1, 2013 at 10:22 pmOh, that’s too bad! To reheat, I’d probably stick them in the oven, but a skillet should do, too. Hope you have better results next time.
David Boston
April 2, 2013 at 6:44 amSusan – Recently started Dr. Fuhrman Eat to Live and in searching for something came across your blog. It has become my go to and so appreciate the time and passion that goes into it. Because I am the only one in the house eating vegetarian/vegan (whatever it is…still learning) I usually cook two meals but tonight I am a one meal dad. I have a goal for 1 vegan night a week for the next 6 then increasing to 2 etc. These look absolutely fabulous and am hoping they become a standard for burger night which happens to be Tuesday in our house!!!! Mushrooms are one thing that my kids despise (or so they think) so we will see if they go to bed hungry or not. Thanks again!!! (PS – love your cashew mayo…can’t wait to try the freeze the chipotle trick)
Amelia
April 15, 2013 at 6:26 pmJust made these tonight but had to wing the recipe a little bit; halved it and used tofu instead of mushrooms since I was out (figured the spongy texture would work), and made up for it with some vegan beef seasoning. Probably not what your recipe was but still satisfied the craving that I had! Used a tomato basil vegan mayo on top with walnuts for crunch and it was sooooooo good!
Linda
April 16, 2013 at 5:44 pmI saw another recipe that used pinto beans or kidney beans mashed. Could you use them instead of lintel’s? My husband just really loves kidney beans.
Susan Voisin
April 16, 2013 at 6:01 pmI’m sure kidney beans will work fine. Also, take a look at my Red Bean-Chipotle Burgers.
Amelia
April 21, 2013 at 1:10 pmI have now made this recipe (with a few tweaks to work with what I have) twice because I like it so much! It also inspired me to do a chicken patty twist, using brown lentils and spices for chicken like thyme, sage, rosemary! Going to make a BBQ ranch chicken sandwich tonight… can’t wait 🙂
Thanks for the great recipe!
lucy
April 21, 2013 at 3:37 pmI have them in the oven right now! Can’t wait to taste them!
Sarah
August 11, 2013 at 8:11 pmThese were delicious (savory, nutty, and flavorful) however mine did not at all come together well enough to be a burger. They formed a “cake” more than a burger and I served them open faced, so fork and knife required. Any recommendations for next time?
Susan Voisin
September 11, 2013 at 10:16 amYou could try adding more–or less–oats. More if they were too moist and less if they were too crumbly.