Vegan Lentil Burgers

These vegan lentil burgers are virtually fat free and packed full of protein! If you fancy a burger but don’t like meat substitutes lentils are a great option. They are a good source of fibre, potassium, calcium, zinc, vitamin k, protein, folate, iron – powerful little things!

Tinned lentils also work really well. It will mean you can whip up these burgers in no time. I always keep some in my cupboard and we should be eating more in our diets with all their benefits!

I served them in a burger bun with pickles, facon (see my blog post: Rice Paper Bacon) and ketchup – but serve with your favourite toppings. Go for it!


Serves 4

  • 200 g Dried Green Lentils
  • 1 Large Onion
  • 1 tbsp Tomato Puree
  • 50 g Vital Wheat Gluten
  • ½ tsp Basil
  • ½ tsp Sage
  • 1 tsp Cumin
  • 1 tsp Garlic Salt
  • 6 tbsp Water
  • Pinch of Salt and Pepper
  • Oil Spray (for frying)


  • Cook lentils until soft on a low heat for 20-30 minuets
  • Finely cut the onion and fry until lightly brown
  • Blend half of the lentils with the water
  • In a large bowl combine the vital wheat gluten, basil, sage, cumin, garlic salt, pepper and salt
  • Add the lentils, the blended lentils, tomato puree and onions to the mixture and mix well
  • Split the mixture into 4 equal amounts
  • Shape into burgers
  • Brown the burgers in a griddle pan with a little oil
  • Cook at 180oC for 15 minuets to fully heat through

| Per serving | 250 cals | 22.7 g Protein | 36.8 g Carbs | 1.7 g Fat |

15 Replies to “Vegan Lentil Burgers”

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