- Prep
- 25 min
- Cook
- 40 min
- Total time
- 65 min
- Yield
- 4-6 servings
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“These homemade lentil burgers combine well-seasoned green grains with smoked paprika, cumin, garlic, and sautéed onions. Baked in a high oven at 200°C, they deliver a firm crust on the outside and a consistent interior without falling apart.”
What you need to know
- Cooking the lentil until soft without falling apart into a paste avoids excess moisture in the base mixture.
- Mashing only half of the beans ensures a consistent bind while keeping whole pieces for chewability.
- The combination of whole wheat flour and breadcrumbs absorbs liquids and gives the burger a firm structure.
Ingredients
Main
- cup Green or brown lentils
- cups Water
- unidade média Cebola
- large cloves Garlic
- tablespoons Extra virgin olive oil
- cup Whole wheat flour
- cup Breadcrumbs
- teaspoon Smoked paprika
- teaspoon Ground cumin
- teaspoon Dry oregano
- teaspoon Sea salt
- teaspoon Freshly ground black pepper
- tablespoons Fresh parsley
Instructions
Principal
- Cook the Lentils: Wash the lentils well. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, reduce heat, and cook for 20-25 minutes, or until they are soft but still firm. Drain the water completely and let it cool for a few minutes. It is crucial that they are well-drained to avoid soggy burgers.
- Sauté the Aromatics: While the lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent. Add the crushed garlic and sauté for another 1 minute, until fragrant. Remove from the heat and set aside.
- Prepare the Burger Base: Transfer the cooked and drained lentils to a large bowl. Mash about half of them with a fork or potato masher, leaving the other half intact for texture. This ensures a good binding and pleasant chunks when bitten.
- Mix the Ingredients: Add the sautéed onions and garlic to the mashed lentils. Incorporate the whole wheat flour, breadcrumbs, smoked paprika, cumin, oregano, salt, black pepper, and parsley (if using). Mix everything very well with your hands or a sturdy spoon until a homogeneous and pliable dough is obtained. The most important tip is to ensure that all ingredients are well distributed.
- Shape the Burgers: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly grease with olive oil. Divide the dough into 4 to 6 equal portions and shape them into a hamburger format, approximately 2 cm thick. Make sure they are firm and without cracks at the edges to prevent them from falling apart during cooking.
- Bake in the Oven: Place the shaped burgers on the prepared baking sheet. Lightly brush the top of each burger with the remaining olive oil. Bake for 20 minutes, flip carefully, and bake for another 15-20 minutes, or until they are golden and firm. The professional technique is to roast them until the crust is well formed, ensuring firmness.
Chef's tips
- Drain the cooked lentils in a fine sieve for 15 minutes to eliminate all residual boiling water.
- Shape the discs with hands slightly moistened with water to obtain compact edges without cracks.
- Brush olive oil over the surface of the burgers before baking to favor a golden crust.
Variations
- Add 1/2 cup of finely chopped walnuts or nuts to enrich the earthy crunch content.
- Mix finely grated and squeezed carrot into the sautéed onion to provide color and vegetable sweetness.
- Incorporate fresh chopped mushrooms sautéed in the skillet to elevate the umami notes of the burger.
Substitutions
- Green or brown lentils can be replaced by Canadian lentils or French Puy lentils.
- Traditional breadcrumbs can be replaced by fine oat flakes for more fiber.
- Cumin powder can be swapped for ground coriander seeds or fine lemon zest.
How to store
Store the baked burgers in an airtight container in the refrigerator for up to 4 days. Reheat in the skillet with a drizzle of olive oil over medium heat for 3 minutes on each side or in an electric oven at 180°C.
Can it be frozen?
Freeze the already shaped and raw or already baked burgers on a baking sheet and then pack in plastic bags for up to 3 months. Bake directly from the freezer in an oven at 200°C, adding 8 minutes to the time.
What to serve with
Serve assembled on a hamburger bun with vegan mayonnaise, tomato slices, and lettuce, or with brown rice and vegetables.
Frequently asked questions
Is it mandatory to bake in the oven or can I grill in the skillet?
You can grill in a non-stick pan greased with olive oil over medium heat for about 4 to 5 minutes on each side. The oven at 200°C, however, bakes the entire structure evenly without risk of breaking.
How do I prevent the lentil veggie burger from falling apart when flipping?
Resting the dough for 15 minutes before shaping allows the breadcrumbs and whole wheat flour to hydrate and create a mechanical bond. Additionally, bake until a firm crust forms on the base before flipping the piece.
Can I use decorticated red lentils to make these burgers?
It is not recommended. Red lentils fall apart quickly into a soft puree during boiling, releasing a lot of water and making the dough pasty and difficult to structure without excessive amounts of flour.
What is the best consistency of the dough before starting to shape the disks?
The dough should be moist and moldable, similar to a meatball mixture, releasing easily from the hands without crumbling or leaking liquid. If it is sticky, add an extra tablespoon of breadcrumbs.
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