If I’m being honest, this recipe came to life due to a big batch of overcooked lentils. I was pretty mad at myself for messing up such a large quantity until I decided that overlooked lentils are ideal for throwing some lentil burgers together. I’ve wanted to make some from-scratch veggie burgers for as long as I can remember, so everything worked out for the best in the in the long run. :)

These burgers were deeelish and filling. Despite being healthy compared to traditional burgers, lentil burgers still taste like a treat. Your toppings are totally up to you, but if you’re curious about what I used: arugula, homemade chipotle-lime aioli (recipe can be found here), red onion, and heirloom tomato. The aioli comes highly recommended!

Note: Recipe yields six burgers. The burgers can easily be made gluten-free by using GF bread crumbs and buns. 

What you’ll need:

  • 1-1/2 cups dry tri-color lentils
  • 4-1/2 cups vegetable broth
  • 1/2 cup shredded carrots
  • 1/2 cup spinach, chopped
  • 1/4 a sweet onion, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1 cup panko bread crumbs
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. fine Himalayan salt
  • 1 tsp. fine black pepper
  • Coconut oil spray

What you’ll do:

  • In a large sauce pan, combine the lentils and broth
  • Over medium-high heat, bring the lentils to a rapid simmer
  • Once a rapid simmer is reached, immediately reduce to low heat until a gentle simmer is reached
  • Cook uncovered for approximately 30 minutes
  • Once the lentils are cooked, add them to a large mixing bowl
  • Add all other ingredients (minus the coconut oil spray) to the mixing bowl
  • Using your hands, thoroughly mix all ingredients
  • Preheat the oven to 400°F
  • Generously spray a baking sheet lined with tin foil with coconut oil
  • Form the lentil mixture into 6 patties of equal size and place into the baking sheet
  • Cook for 20 minutes, turning the patties halfway through