These Vegan Lentil Burger are made with red lentils, garlic, red onion, carrots, panko crumbs, tomato paste and baked or pan fried.
This vegan recipe is kid approved and family friendly. This recipe is totally foolproof I promise you will be able to make it! There are many variations to this so feel free to modify the recipe as you would like.
What you will need
Parsley: You can use parsley, cilantro, basil, or any herb of your choosing. This gives the patty a nice kick.
Carrots: You can use equal parts celery, turnips, or squash instead. Make sure to dice them up nice and small.
Onion: You can use yellow or white onion, I opted for red onion. Either one of them works. You could also use a small shallot if you prefer.
Tomato paste: The tomato paste helps form the mixture.
Panko Crumbs: I would use panko crumbs although Italian bread crumbs could work too. I like the texture that the panko crumbs give this dish.
How to make Vegan Lentil Burger
Soak the lentils for 2 hours in enough warm water to cover by 3 inches. Rinse and drain thoroughly when done.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray down with non-stick spray.
In a food processor, add the previously soaked red lentils, garlic, red onion, carrots, tomato paste, salt and pepper and pulse. Pour the mixture into a bowl and add the panko crumbs in and mix well. The mixture should be able to hold together, if it is too wet, add a bit more panko crumbs.
Bake: Bake the patties for 20 minutes total, flipping once hallway, until crispy on both sides.
Pan fry: Heat enough oil to reach hallway up the sides of the patties. Cook the patties for about 4-5 minutes on each side, until golden and crispy. Add on a paper towel lined plate.
Serve on a salad, bun, deli bread, or alone.