Looking for a tasty veggie burger? Try this lentil burger recipe that’s easy to make & full of surprising flavors like Fresno chili, goat cheese and a tangy-sweet yogurt sauce!

A stack of lentil patties on a cutting board.

Why and When to Make Lentil Burgers

I love a good beef burger, but I also love a good veggie burger! Unlike the former, bean-based burgers deliver a lot more vitamins and minerals. Lentils rival other beans on the protein spectrum (soybeans are first), making them a great plant-based alternative for burgers!

These lentil burgers are easy to make and cook up quickly. They also have little surprises like Fresno chili, carrot and goat cheese! Double the recipe to enjoy for dinner, then freeze the rest for another night, to make a hearty lunch, or even incorporate into breakfast (hello, lentil eggs benedict!).

Whether you’re trying to eat less meat, need a plant-based burger option for family or guests, or just love lentils, this lentil burger recipe is a must try. Fire up that skillet and switch things up on your next burger night!

Raw ingredients for making lentil burgers.

Gather Your Ingredients

Lentils – for ease and quick prep, I use canned lentils. These are likely to be brown lentils unless otherwise labeled. If you would like to cook your own, you will need 1-1/4 to 1-1/3 cups of dry lentils to yield about the equivalent of two 15-ounce cans. I recommend brown or green lentils as they keep their shape well.
Fresh produce – shallot, garlic cloves, Italian parsley, Fresno chilies and shredded carrot add flavor to these veggie lentil burgers. You can omit, reduce or increase the chilies to adjust spice levels (more on that under Recipe Tips).
Seasonings – ground cumin, Kosher salt, fresh cracked black pepper.
Seasoned breadcrumbs – add flavor, bring lift and help retain moisture in the burgers.
Egg – acts as our binder. As the burger cooks, the egg will set and provide stability.
Goat cheese – crumbled goat cheese adds a little surprise and tangy goodness. Feta is a great substitute, or use any other cheese you like.
Burger sauce – Greek yogurt, apple cider vinegar, and honey are the base for a cool, refreshing burger sauce.
For serving – burger buns, tomato slices and arugula (because greens make everything better). Feel free to use your favorite burger toppings!

A stack of lentil burgers on a cutting board.

Let’s Get Cooking!

Blend the Flavor – Into the food processor goes rough chopped shallot, smashed garlic, parsley leaves, Fresno chili, cumin, kosher salt, and a dash of black pepper. Pulse until minced and fragrant.
Mix and Mingle – Add breadcrumbs, shredded carrot, egg, and half of your lentils to the processor. Blend until well combined, then transfer to a bowl. Fold in the remaining lentils and crumbled goat cheese (or feta) until evenly distributed.

Minced red pepper, herbs and onion in a food processor.

Processed lentils and aromatics in a food processor.

Chill Out – Pop the bowl into the fridge to hang out for about 10 minutes. This helps the mixture firm up. Form your mixture into six equal patties just before cooking.
Sauce It Up – Mix up the burger sauce with yogurt, minced shallot and garlic, apple cider vinegar, honey, and a pinch of salt. Tangy, sweet, and perfect for topping our burgers!

A spoonful of yogurt sauce with specks of onion.

Sizzle Time – Heat up a nonstick skillet (cast iron is my go-to) over medium heat. Cook your lentil burgers for 3 to 4 minutes on each side until golden brown and delicious. Don’t forget to generously coat the skillet with cooking spray or oil to keep things non-stick and crisp the outside of the lentil patties!
Build Your Burger – Now comes the fun part—assembly! Slather some of that creamy yogurt sauce on each bun, then stack your lentil patty topped with tomato slices and fresh arugula. Feel free to get creative with additional toppings!

Cooked lentil burgers in a cast iron skillet.

Helpful Recipe Tips

Working with canned lentils – It’s important to drain and rinse the lentils to remove excess salt. After rinsing, I like to spread them out on a sheet pan lined with a tea towel or paper towels to absorb excess water. A little moisture is ok, but too much water can make the burgers mushy and fall apart.

Controlling heat with Fresno chilies – Fresnos are a little spicier than jalapeños, and have a fruitier quality. To limit the amount of heat, remove the seeds and membranes from the inside of the chili. Likewise, use some or all of the membranes and seeds to increase the level of heat.

Making this recipe for vegetarians or vegans – Now, keep in mind that this recipe is lacto-ovo vegetarian friendly, so you may need to make a swap or two to accommodate guests who don’t eat eggs or dairy. This isn’t my wheelhouse, so here is a resource for egg substitutes for cooking to replace the egg as a binder. You can omit the goat cheese or swap it for a plant-based cheese; same goes for the Greek yogurt. Use agave or maple syrup in place of the honey. Be sure to read the labels for breadcrumbs or burger buns to make sure they’re suitable.

A lentil burger on a bun with lettuce and tomato.

Storing and Reheating Your Lentil Burgers

Refrigerating leftovers – Transfer cooled lentil burgers to an airtight container. If you’re stacking them, place a piece of parchment paper between layers to prevent sticking. Lentil burgers can be stored in the fridge for 4 to 5 days.

Freezing leftovers – Line a baking sheet or tray with parchment paper. Arrange the cooled lentil burgers in a single layer on the tray to prevent them from freezing together. Place the tray on a flat surface in the freezer. Let them freeze for about 1-2 hours or until they are firm and solid. Once the lentil burgers are frozen, transfer them to a freezer-safe container or resealable plastic bag; separate them with a small piece of parchment or wax paper for extra insurance. Store them in the freezer for up to 3 months.

Reheating options:

Stove-top – For best results, reheat your lentil burgers on the stovetop in a nonstick skillet over medium heat with a bit of oil or cooking spray until heated through. You can cover the skillet with a lid to help retain moisture and speed up the heating process.
Microwave – If you’re short on time, you can also reheat your lentil burgers in the microwave. Place them on a microwave-safe plate, cover loosely with a damp paper towel to retain moisture, and heat in 30-second intervals until hot.
Oven – Preheat your oven to 350°F (175°C). Place your lentil burgers on a baking sheet and cover loosely with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
From frozen – Thawing slowly in the fridge overnight will help retain moisture and ensure even reheating. You can also thaw them in the microwave using the defrost function or 30% power.

Serving Ideas

Instead of regular burger buns, consider serving your lentil burgers on buttery garlic bread, inside a pita or open-face on mini naan bread.

Pairing your lentil burgers with the right side dishes can elevate the meal to a whole new level. Keep it simple with grilled corn on the cob or Garlicky French Green Beans. Let your oven do with work with Roasted Carrots or Rosemary & Parm Baby Potatoes. For a backyard cookout situation, this Basil-Lemon Pasta Salad is perfect!

Lentil Burger Recipe

Linda Feller

Looking for a tasty veggie burger? Try this lentil burger recipe that's easy to make & full of surprising flavors like Fresno chili, goat cheese and a tangy-sweet yogurt sauce!

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Sandwich

American

382 kcal

Ingredients

1 large shallot
2 cloves garlic
¼ cup Italian parsley leaves
2 Fresno chili, remove stem, roughly chop (see notes)
1½ tsp ground cumin
1 tsp kosher salt, divided
fresh cracked black pepper
⅓ cup seasoned breadcrumbs
1 large carrot, shredded
1 large egg
2 cans lentils (15 oz each, about 3½ cups), rinse, drain + pat dry, divided
4 oz goat cheese, crumbled (or feta)
5.3 oz plain Greek yogurt, (that's a serving size container or use a generous 1/2 cup, I use 5% fat)
1 tbsp apple cider vinegar
½ tbsp honey
cooking spray, or olive oil, to cook the burgers
6 burger buns, or pitas
6 slices tomato
3 handfuls arugula

Instructions

Cut the shallot in half. Roughly chop one half; mince the other. Smash one clove of garlic; mince the other. Keep these separate as they’ll be used in different parts of the recipe.
To the bowl of a food processor fitted with an s-blade, add the rough chopped shallot, smashed garlic clove, parsley leaves, Fresno chili, cumin, ¾ tsp kosher salt, and a few grinds of black pepper. Pulse a few times to mince the shallot, garlic, parsley and chili.
Next, add the breadcrumbs, shredded carrot, egg, and half the lentils (you can eyeball it, or measure a generous 1½ cups). Process until well blended, scraping down the sides a couple of times.
Transfer the mixture to a mixing bowl. Fold in the remaining lentils and crumbled goat cheese until well distributed. Pop the bowl into the fridge for about 10 minutes. Form the lentil mixture into 6 equal patties just before cooking.
Meanwhile, in a small bowl, combine the yogurt, reserved minced shallot and garlic, apple cider vinegar, honey & ¼ tsp kosher salt to make a burger sauce.
Heat a nonstick skillet over medium heat (I like cast iron for this). Generously coat the bottom of the skillet with cooking spray or oil. Cook the lentil burgers for 3 to 4 minutes on each side; add more cooking spray/oil as needed.
Spread some yogurt sauce on each bun, then build your burgers topping them with tomato and arugula.

Notes

Fresno Chilies – Fresnos are a little spicier than jalapeños, and have a fruitier quality. To limit the amount of heat, remove the seeds and membranes from the inside of the chili. Likewise, use some or all of the membranes and seeds to increase the level of heat. Or, omit altogether.
For vegetarian or vegan options, please see Helpful Recipe Tips in the post.
For storing, freezing, and reheating instructions, please see Storing and Reheating Your Lentil Burgers in the post.