Easy 6 Ingredient Lentil Burgers That Are Crispy and High Protein

What Are Easy 6 Ingredient Lentil Burgers?

If you have ever tried to make a vegan burger that actually stays together, you know the struggle. I have been there more times than I can count, staring at a crumbly mess in the pan and hoping nobody notices.

That is exactly why this recipe excites me so much. These easy 6 ingredient lentil burgers are different. They are made with soaked red lentils, aromatic garlic, shallot or onion, sweet grated carrot, tomato paste, and fresh cilantro.

The mixture comes together in a food processor and forms patties that hold their shape beautifully, whether you bake them until crisp or pan fry them to golden perfection.

The original inspiration comes from Nisha Melvani over at Cooking For Peanuts, and I have made this recipe my own by sharing the tips I use in my busy kitchen.

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These burgers are high in plant based protein, with 18 grams per serving, and they pack a generous 21 grams of fiber. That makes them satisfying enough for a post workout meal or a quick family dinner.

Best of all, you only need a handful of pantry staples, and there is no pre cooking of lentils required beyond a simple soak. It is the kind of recipe you will want to keep on repeat.

I first made these on a weeknight when the fridge looked bare, and I still cannot believe how well they turned out.

They crisp up on the outside while staying tender inside, and they even turn a vibrant orange color when baked, a treat for the eyes as well as the taste buds. Whether you are feeding picky kids or impressing guests, these burgers deliver every time.

Ingredients

This is the complete list of what you will need. The recipe from Cooking For Peanuts truly keeps things minimal, using only six core ingredients plus a few seasonings and optional oil for frying.

• 1 1/2 cups dried red lentils
• 2 large garlic cloves, minced
• 1 large shallot or 1 small onion, small dice (about 1/3 cup)
• 1/3 cup grated carrots, about 3 small carrots
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• Neutral flavored cooking oil, for pan frying (optional)

I want to emphasize that the lentils must be dried red lentils and they need to be soaked, not boiled. That step is what gives the patties their structure. Without it, the mixture will be too wet or grainy.

Also, do not skip the grating step for the carrots; finely grated carrot adds moisture and natural sweetness without weighing the burgers down.

Instructions

I love how straightforward these steps are. You will need a food processor with a pulse button, but the actual hands on time is minimal. Here is how I make them at home.

1. Preheat and prepare. Set your oven to 400ºF and line a large baking sheet with parchment paper or a silicone mat.
2. Soak the lentils. Place the dried red lentils in a large bowl and cover them with water by about 2 inches. Let them soak for two full hours. Then drain and rinse them thoroughly. I usually start this step before I even think about starting dinner, so they are ready by the time I need them.
3. Combine everything. Add the drained lentils, minced garlic, diced shallot (or onion), grated carrot, tomato paste, cilantro, salt, and black pepper to your food processor canister. Pulse the mixture for several seconds at a time, scraping down the sides as needed, until the ingredients are well blended and the mixture begins to hold together when you press a bit between your fingers. It will look quite sticky, that is exactly what you want.
4. Shape the patties. Using a 1/4 cup measure, scoop out a portion of the lentil mixture and form it into a patty about 1/2 inch thick. Repeat with the remaining mixture. You should get about four good sized burgers.
5. Option 1: Bake (oil free). Place the patties on your prepared baking sheet. Bake for 10 minutes, then carefully flip them over and bake for about 10 more minutes, until both sides are crispy and the patties are cooked through. The edges will turn a cheerful orange.
6. Option 2: Pan fry. Pour enough neutral oil into a large nonstick skillet to reach roughly halfway up the sides of the patties. Heat the oil over medium high heat. Once hot, carefully add the burgers in a single layer, leaving a little space between them. Cook for about 4 minutes on each side, until deep golden and crisp. Transfer to a paper towel lined plate to drain any extra oil. Work in batches if needed.

My favorite way to serve them is on a toasted bun with crunchy lettuce, ripe tomato, and a dollop of spicy mayo. They are also fantastic alongside a simple green salad or a pile of oven roasted potato wedges.

Substitutions and Variations

One of the beauties of this recipe is how flexible it is. Even though the base list of ingredients is short, you can easily tweak things to match what you have on hand.

• Swap the carrots: If you are out of carrots, try grated sweet potato, shredded zucchini, or even finely chopped fresh spinach. Use the same amount, about 1/3 cup, and squeeze out any extra liquid from vegetables like zucchini before adding them.
• Change the herbs: Not a fan of cilantro? No problem. Fresh parsley, basil, or even a mix of tender herbs works beautifully.
• Spice it up: I sometimes add a minced jalapeño or a pinch of smoked paprika for a little heat. Red onions can stand in for shallots and give the burgers a bolder, slightly sharper flavor.
• Turn them into falafels: For a fun twist, shape the mixture into small balls using 2 tablespoons of the mixture per falafel. Bake or fry them, then serve in pita bread with tahini sauce. This is a hit at parties.

However you vary them, keep the lentil base the same. The pulsed lentil mixture is what gives these burgers their staying power, so resist the urge to swap the red lentils for another ingredient.

Equipment

The one tool you absolutely need is a food processor with a pulse button. I learned the hard way that a blender simply does not work here.

A blender tends to turn the mixture into a paste too quickly or leave you with uneven chunks, and it can be nearly impossible to scrape everything out.

The pulse function on a food processor lets you control the texture so the ingredients break down just enough to bind without becoming mush.

Aside from the food processor, you will want a basic chef’s knife for mincing garlic and dicing the shallot, a box grater for the carrot, and a set of measuring cups and spoons.

A large nonstick skillet is ideal if you choose the pan fry method, and a sturdy baking sheet lined with parchment makes cleanup a breeze for the baked version.

Storage

These lentil burgers are perfect for meal prep. After cooking, allow the patties to cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to five days. To reheat, simply warm them in a skillet over medium heat or pop them in a toaster oven until heated through.

For longer storage, freeze them. Wrap each cooked patty individually in parchment paper and place the wrapped burgers in a freezer safe bag. They freeze beautifully and can go straight from the freezer to a hot skillet or oven.

I often make a double batch on a Sunday and pull out a burger or two on a frantic Tuesday evening. Having homemade, high protein burgers ready in minutes feels like a small victory.

Top Tip

Soak the red lentils for at least two hours. This is not a suggestion you can skip. Because the lentils are not boiled in water, they rely entirely on the pre soak to soften enough to blend smoothly and cook through in the oven or skillet.

If you shorten the soak, the burgers may turn out gritty or fail to hold together. Also, if you choose pan frying, make sure you use enough oil to come about halfway up the sides of the patties.

That generous amount of oil creates a crisp crust while cooking the interior evenly, and then you drain the excess on paper towels.

I always set a timer for the soak; it is easy to forget. And if you are making these for a crowd, double the recipe and bake half while frying the rest for a mix of textures.

Either way, do not panic if the mixture feels sticky when you shape the patties, slightly wet hands can help prevent sticking, and the texture bakes out beautifully.

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Easy 6-Ingredient Lentil Burgers

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What Are Easy 6 Ingredient Lentil Burgers? If you have ever tried to make a vegan burger that actually stays together, you know the struggle.

• Total Time: 2 hours 30 minutes
• Yield: 4 1x

Ingredients

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Ingredients
1 ½ cups dried red lentils
2 large garlic cloves, minced
1 large shallot or 1 small onion, small dice (about ⅓ cup)
⅓ cup grated carrots, about 3 small
1 tablespoon tomato paste
¼ cup chopped fresh cilantro
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
Neutral flavored cooking oil, for pan frying

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Instructions

Instructions
1-Pre-heat the oven to 400ºF: Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
2-Soak the lentils in enough water to: Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
3-Place the ingredients into a canister: Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
4-Shape the patties: Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
5-Option 1 Bake: Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.
6-Option 2 Pan-Fry: Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
7-For serving: For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.

Last Step:

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• Prep Time: 10 min
• Cook Time: 20 min
• Method: mixed

Nutrition

• Calories: 317
• Sugar: 3
• Sodium: 310
• Fat: 8
• Saturated Fat: 1
• Carbohydrates: 45
• Fiber: 21
• Protein: 18