Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.

    Advertisement
  • Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.

  • Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.

  • Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.

  • Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

Cook's Notes:

This recipe was adapted from Butter Bean Burgers, as submitted by Allrecipes user SILVERWOLF.

You may also deep-fry them in 1/4 cup of oil, however I prefer them crispier.

You can mash the lentils by hand rather than use a food processor, just be careful to maintain a coarse texture.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

272.8 calories; 16.5 g protein; 37.2 g carbohydrates; 52.5 mg cholesterol; 104.7 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2014
I altered the recipe so much, I may as well create my own recipe to upload. But I used this as a basis to create my own lentil burgers, because I wanted to have a cheap, healthy lunch on hand and also because I am trying to eat less meat. I added chopped garlic to mine, and some various spices I had on hand (adobo seasoning, garlic salt, even a sprinkling of poultry seasoning, I was just afraid of bland tasteless beans so I threw in a lot). I also did not add the shredded mozzarella cheese because I wanted to top my burgers with a slice of cheddar (or something more flavorful than mozz) instead. I did not process the beans, instead I put them all in a dishrag and squeezed all the water out, which really helps prevent mushy burgers. And lastly, I did not dredge mine in cornmeal, I just pan-fried in olive oil instead to create a nice crunch, you can see in my picture the great crust I ended up with. Oh one more thing, I made up a bunch of patties, laid them on a cookie sheet and put them in the freezer. One frozen, I put them all in a ziploc bag, and now I have my own veggie burgers on hand! Read More
(49)

Most helpful critical review

Rating: 1 stars
11/16/2019
The parties fall apart as you're trying to cook them in the oil. When trying to flip them they completely fall to pieces. The recipe must be missing something that would hold the burgers together better. Was hoping for a good recipe but ended up ruining dinner. Read More
23 Ratings
  • 5 star values: 4
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/16/2014
I altered the recipe so much, I may as well create my own recipe to upload. But I used this as a basis to create my own lentil burgers, because I wanted to have a cheap, healthy lunch on hand and also because I am trying to eat less meat. I added chopped garlic to mine, and some various spices I had on hand (adobo seasoning, garlic salt, even a sprinkling of poultry seasoning, I was just afraid of bland tasteless beans so I threw in a lot). I also did not add the shredded mozzarella cheese because I wanted to top my burgers with a slice of cheddar (or something more flavorful than mozz) instead. I did not process the beans, instead I put them all in a dishrag and squeezed all the water out, which really helps prevent mushy burgers. And lastly, I did not dredge mine in cornmeal, I just pan-fried in olive oil instead to create a nice crunch, you can see in my picture the great crust I ended up with. Oh one more thing, I made up a bunch of patties, laid them on a cookie sheet and put them in the freezer. One frozen, I put them all in a ziploc bag, and now I have my own veggie burgers on hand! Read More
(49)
Rating: 4 stars
05/17/2014
I have actually been making this for years adapted from the exact same recipe! Its awesome!!! However, I do make it with a few changed sharp cheddar cheese instead of mozzarella, plain panko breadcrumbs, jalapeno pepper instead of bell and I do not use cornmeal (though I will try the cornmeal next time) I also add about a tsp (or so) of Sambal Oelek (we like things spicy). I also serve with spicy mayo made with Sambal Oelek mixed with light miracle whip. Awesome that you added this recipe!!!! Read More
(10)
Rating: 4 stars
09/10/2014
Tried to follow to the letter, but I didn't have bell pepper, so substituted some sautéed mushrooms and carrots; also sautéed the onions. Probably should have squeezed out the lentils and veggies, because I wound up having to add a lot of breadcrumbs to get the patties to hold together. But once I did that, they cooked up beautifully! This is such a versatile and forgiving recipe - I will be playing with different seasonings and veg in the future. Read More
(6)
Advertisement
Rating: 4 stars
01/29/2015
Better than expected although I might as well have made a new recipe. I didn't know how many lentils to use for 2.5 cups cooked so I used way too much and doubled the recipe. I accidentally added the oil and cornmeal to the 'burger' mix and I ended up baking them instead of frying. 400 degrees for 20 minutes flipped half way through. Pretty darn tasty still I was surprised. Read More
(4)
Rating: 5 stars
07/05/2014
Really drain the lentils. I added garlic and a bunch of seasonings to it as well. Very delicious. My Aunt's bf asked what kind of meat was in it! Read More
(3)
Rating: 5 stars
06/09/2016
These were great!!! We loved the flavors. I added some mushrooms and used planko breadcrumbs to avoid dairy. We will make them again. I did allow the beans to drain for awhile and put them in the fridge for the next day. So mine were very "dry" for making the burger. We will make these again. Even my 6 year old ate them up. Thanks! Read More
(2)
Advertisement
Rating: 4 stars
02/21/2015
Really good - we've tried these grilled fried and baked and definitely prefer grilled. I skip the cornmeal and do freeze the leftovers for a quick lunch later! Will skip the peppers next time and add more garlic and maybe some new sauce. Overall very convincing and satisfying burger. Read More
(1)
Rating: 4 stars
08/28/2014
This was a great starter recipe. I had to add more egg to get the patty to hold together and seasoned like crazy. I didn't even know where to start and this recipe definitely got me going in the right direction. Read More
(1)
Rating: 4 stars
06/29/2015
I was concerned about the cornmeal but it was a good idea as it added texture and crispness to the patty. As others have mentioned I altered my take on the recipe and added curry powder shredded kale & carrot and ground water chestnuts. Oh and I used pepperjack instead of mozzarella. Read More
(1)
Rating: 1 stars
11/16/2019
The parties fall apart as you're trying to cook them in the oil. When trying to flip them they completely fall to pieces. The recipe must be missing something that would hold the burgers together better. Was hoping for a good recipe but ended up ruining dinner. Read More