Lentil Burgers

These lentil burgers are super nutritious and super tasty. The nuttiness of the lentils is paired beautifully with carrots, beets, lime zest and spices. They are also vegan.

Don’t be fooled by this little fact. Vegan does not mean unsatisfying. These are delicious. You can eat them with a salad or in a sandwich. Whatever you like is fine.

Lentils are loaded in protein, vitamins and minerals. They are a super food and are very good for you. Personally, I love them in soups, stews, on salads or as patties. These patties are only 178 calories for two of them. So, low calorie to boot!

I serve these with a Bolivian style salsa called llajwa and a salad. You can serve them as is or with any salsa you like.

This is what you need to do for these delicious lentil burgers:

Makes 10 patties

8 oz. boiled lentils
¼ cup bread crumbs
1 medium carrot – grated
1 small beet – grated
2 garlic cloves – minced
2 TBS chopped parsley
2 TBS chopped cilantro
2 scallions – chopped
1 tsp. lime zest
1 TBS lime juice
1 tsp. cumin
2 tsp. salt
2 tsp. black pepper
2 TBS olive oil

Place 2/3 of the cooked lentils in a food processor and puree. Place it in a bowl with all of the other ingredients – except the olive oil. Mix well.

Make 10 patties and refrigerate them for about 30 minutes.

Heat a skillet with the olive oil. Fry the patties, at medium heat, until browned – about 5 minutes – and flip. Cook for another 4 to 5 minutes – until the other side browns as well. Serve in a sandwich or with a salad. You can top it with llajwa – Bolivian salsa or any other topping of your choice.

LLajwa:

4 small Roma tomatoes – peeled
1 large chili pepper – locoto, jalapeno or Serrano – seeded and membrane removed
4 to 5 sprigs parsley or cilantro or mint
1 tsp. salt

Place all ingredients in a food processor. Process until smooth but not liquid. Use as a a topping for your burger or as a salsa with some bread and butter.

2 patties – CALORIES 178.57; FAT 6.49 grs (sat 0.89; mono 4.11; poly 0.94); PROTEIN 8.23 grs ; FIBER 2.85 grs; CARBS 26.67 grs; CHOLESTEROL 0.00 mg; IRON 3.24 mg; SODIUM 1473.20 mg; CALCIUM 62.02 mg

Print the Vegan Lentil Patties Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

6 Comments

  • March 25, 2013

    Suzanne Clapham

    I love these – i make up a big batch and have them for lunch most days at the moment!

  • March 25, 2013

    theFrugalChef

    Hi Suzanne!
    I am happy these work for you! Thank you for letting me know!
    Mary Ann

  • March 29, 2013

    Dana Cetz

    Do you think they would be good to freeze?

  • March 29, 2013

    theFrugalChef

    Hi Dana!
    Thank you for stopping by! I don’t see why not. Th only problem would be if they got too moist and therefore too hard to handle when thawed. In that case, I would go ahead and coat them with some breadcrumbs or something before cooking them. Other than that it should be fine. Take care!
    Mary Ann

  • April 30, 2014

    Stephanie D

    I just watched this video on VeganLife through my Roku, and found you via a Pinterest post. I’m looking forward to making these soon. Looks delish. I have seen many of your videos and love your personality, and the ease of your recipes. Keep up the wonderful work!

  • May 2, 2014

    theFrugalChef

    Hi Stephanie!
    Thank you so much for your message! I am happy you found me. I appreciate you stopping by!
    Mary Ann

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