Easy Lentils and Veggie Burgers

If you are looking for a healthy vegan or vegetarian recipe to boost your fiber intake, you’ve come to the right place. This version of my classic lentil burger is less prep work, with fewer ingredients, but all the deliciousness. The goal? Making it easier and more budget-friendly.

Why You’ll Love These Lentil Patties

• High Protein & Fiber: Packed with lentils and fresh root vegetables.
• Budget-Friendly: Uses simple pantry staples like cumin, turmeric, and carrots.
• Meal Prep King: This batch makes 16-18 thick patties that stay fresh in the freezer for months.
• No Fillers: Because we nail the lentil texture, there’s no need for extra flour or breadcrumbs.
• Versatile: Serve them in a toasted bun, crumbled over a salad, or with a side of crispy fries.

The Texture Hack

To keep these burgers from getting “mushy,” ensure you only pressure cook the lentils for 2 whistles. They should be soft enough to mash but firm enough to hold their soul!

The Video

You can watch my video on Tiktok and see for yourself how easy it is to prepare these healthy lentils burgers.

The Recipe

Easy Lentil and Veggie Burgers

Foodwini

Print Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine vegan

Servings 16 burgers

Ingredients

  

• 500 G Lentils
• 150 G Beetroot
• 200 G Carrots
• 1 Onion (Big)
• Handful Thyme
• Handful Mint Leaves
• 1 Teaspoon Garlic Paste
• 1 Teaspoon Ginger Paste
• 2 Tablespoons Cumin Powder
• 1 Teaspoon Coriander Powder
• 1 Tablespoon Turmeric Powder
• Salt to taste

Instructions

 

•  Soak your lentils overnight.Rinse and add them to your pressure cooker, cover with enough water and cookfor 10 minutes or for 2 whistles.
• While the lentils are cooking, grate your carrots and beetroots, chop your onion, chop the mint leaves and pluck the thyme leaves.
• Check that the lentils are done. They should be holding their shape well. While they’re still hot, use a press to mash.
• In a large saucepan or wok, sauté your onions in some oil. Once they turn translucent, add in your ginger paste and your garlic paste. Next add your dried spices: cumin, turmeric, coriander. Stir and let the spice mix cook for a few minutes. Keep an eye on it so you don’t let it burn.
• Next, add in your beetroot and carrots until they’re halfway cooked. This should take 3 to 4 minutes.
• Finally, stir in the mashed lentils and herbs and season with salt. Combine everything.
• When everything is well-combined, your mixture is ready. Turn off the stove and let cool for some 10 to 15 minutes or at least till you can hold the mixture comfortably. You do not want to burn your hands.
• Form patties with the mixture and keep in a container. You can freeze these burgers and cook as many as you need whenever you want. These can last easily around 3 months in a freezer.
• To cook your patties, you can opt for your oven or the airfryer. Line a tray with a baking sheet, place your patties and spray with a little oil if you wish. Cook in the oven for 25 minutes at 180C. For the airfryer, you can cook it for 15-20 minutes.

Keyword burger, healthy recipe, lentils, vegetarian

Looking for more healthy vegetarian or vegan recipes?

Try my healthy chickpea curry that’s flavorful and filling. Add to this, a lovely toufe bred ziromon (pumpkin leaves and shoots) for some greens.

But if you want to up the Lentils burger game and add extra ingredients, this beetroot and lentils burger is a great option as it features mushrooms and quinoa for extra flavour and crisp. But it’s a lot more work.

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