There is a time and place for a good sandwich or burger – and the lentil patty provides a great vegetarian or vegan option.

This recipe uses red lentils which cook quickly and are easier to digest than larger legumes.  The chickpea flour and oatmeal help bind the patties together without needing to use eggs, which suits vegan preferences.

Spices can be adjusted for taste or doshic needs.  Pitta constitutions or imbalances will do better with milder, less heating spices.

Spicy Lentil Burgers

A tasty vegan option for sandwiches or burgers

Course Main Course
Cuisine American
Keyword lentil burgers, red lentils
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup red lentils
  • 1 1/2 cup water
  • 1/2 cup cremini mushrooms finely chopped
  • 1/3 red pepper diced
  • 1/4 cup carrot diced
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. turmeric
  • 1 tsp. garlic chili paste omit to decrease pitta
  • 1/2 tsp. sea salt
  • 1/3 cup fresh cilantro chopped
  • 2 Tbsp. chickpea flour
  • 1/2-3/4 cup rolled oats pulsed lightly in blender

Instructions

  1. Rinse the lentils two times.  Add to a medium pot with the water, vegetables and spices except the chili sauce and cilantro.  Bring to a boil then turn to low and loosely cover.  Cook for 20 minutes, stirring occasionally, until soft.  Add additional water if needed.  By the time the lentils are cooked, there should still be about 1/3-1/2 cup water to blend with the other ingredients. 

  2. While the lentil mix is cooking, add the oats to a blender and pulse lightly so the oats are chopped but without becoming oat flour.

  3. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper unless using a baking stone, for which no preparation is needed.

  4. Once the lentils are done, add to the blender along with the chickpea flour, chili sauce and cilantro.  Blend just until combined, adjusting water or chickpea flour to create a mushy texture that can be molded into a patty.

  5. Scoop about 1/3 cup of the batter onto the baking sheet and shape into a 1/2" thick patty with wet hands.  Repeat for the other 2-3 patties, depending on the size you make.

  6. Bake the patties for 20 minutes.  Flip with a spatula and bak for another 10 minutes, or until the edges feel firm.  Remove from oven and allow to cool for 10 minutes to help firm up more.

  7. Serve on a bun, a wrap or lettuce/green leaves and condiments of your choice.

Recipe Notes

Variations:

Adjust vegetables according to your tastes or doshic needs.

Copyright © 2011 to present Jamie Durner, Holistic Wellbeing Coach @ abundantyoucoaching.com. All rights reserved.

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