Make meal time flavor-packed and delicious with these easy red lentil burgers! Spicy and veggie-packed, these patties are sure to be a new weeknight favorite for vegetarians and meat-eaters alike.
That’s where these spicy, flavor-packed red lentil patties come in.
Why this recipe works
- Vegetarian or vegan, gluten-free and soy-free
- Inexpensive, whole food ingredients
- Each serving is packed with veggies, protein and fiber
- Easy to freeze
What you’ll need
Red lentils: Not to be confused with green or brown lentils, these are ready after only 6-8 minutes of boiling.
Chili garlic sauce: Garlicky, spicy and the flavor back bone of this recipe. You can find this in the condiments aisle or international aisle at most grocery stores.
Veggies: Sauté shredded carrots, bell peppers and green onions (AKA scallions) until golden.
Rolled oats (old-fashion oats): This is what holds the patties together. I have not tested this recipe with instant or 1 minute oats.
Step by step instructions
Step one. Make the red lentils. Cover one cup red lentils with two cups water (1A) to make two cups cooked lentils. Boil the lentils until just softened, about 7 minutes (1B).
Step two. Transfer the cooked lentils to a fine mesh colander to drain. Lightly pat with a paper towel to remove moisture but not hard enough to push them through the colander.
Step three. While the lentils are cooking, sauté the peppers and carrots until soft (image 3A). Add the green onions and cook a minute more (image 3B).
Step four. Stir it all together to form a cohesive mixture. Cover and refrigerate for 30 minutes to help the ingredients hold together better.
Step five. Use a half cup measure to form six patties. Cook on a lightly oiled skillet over medium-high heat for 3 minutes on each side, or until golden.
Recipe FAQ and Expert Tips
Yes! Line patties on a parchment paper lined baking sheet (optional) and bake at 350 degrees F for 20 to 25 minutes. Flip halfway through. This method will yield slightly dryer patties.
Yes! I have tested this recipe with both eggs and a flax egg. To make vegan, make a flaxseed egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let sit for 5 minutes before using.
I recommend forming individual patty and cooking them on the stove before freezing. This way you can take them out of the freezer and reheat them on the stove to thaw instead of having to cook the entire patty. Store patties between layers of wax paper to prevent them from sticking together. Store in a freezer safe container for up to 3 months.
Keep leftovers refrigerated in a closed container for up to 5 days. I prefer to cook all of the patties at once and then reheat them on the stove, but you can also store them uncooked.
Yes! To make gluten-free simply choose a gluten-free certified rolled oat.
More easy vegetarian dinners
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Red Lentil Veggie Burgers
- 1 cup dry red lentils rinsed and sorted
- 2 cups water
- ½ teaspoon table salt divided
- 1 tablespoon extra virgin olive oil or other neutral oil
- 1 medium green bell pepper diced
- ½ cup shredded carrots
- ½ cup sliced green onions
- ¾ cup rolled oats
- 1 and ½ tablespoons chili garlic sauce see note #1
- 1 teaspoon ground cumin
- 2 tablespoons fresh chopped cilantro
- 1 pinch red pepper flakes optional, see note #1
- 1 large egg whisked until smooth; see note #2
- Combine lentils, water and ¼ teaspoon salt in a small pot. Bring to a boil over high heat. Once boiling, reduce to a simmer over low heat. Cover and simmer for 7 minutes, or until lentils are cooked through.
- Transfer the cooked lentils to a fine mesh colander to drain. Lightly pat with a paper towel to remove moisture but not hard enough to push them through the colander.
- While the lentils are cooking, heat a medium skillet over medium high heat. Once hot, add the olive oil. Add the peppers and carrots and sprinkle with ¼ teaspoon salt. Sauté until soft, about 5 minutes. Stir occasionally to prevent burning. Add green onion and cook a minute more.
- Transfer all ingredients to a large mixing bowl: cooked red lentils, cooked bell pepper, carrots, green onion, rolled oats, chili garlic sauce, cumin, cilantro, optional red pepper flakes and whisked egg or flax egg. Stir to combine. Cover and refrigerate for 30 minutes to help the ingredients hold together better.
- Use a half cup measure to form into six patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than ½ inch thick when cooking. Cook on a lightly oiled skillet over medium-high heat for 3 minutes on each side, or until golden.
- Serve on burger buns with your favorite fixings, such as spinach, tomatoes and guacamole. Enjoy!
- Chili garlic sauce: This is a spicy ingredient. Decrease to 1 tablespoon for a milder (but still a little spicy) patty. Add an extra pinch of red chili flakes for a spicier patty.
- Egg: One large egg can be replaced with one flax egg to make this recipe vegan. To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let rest for 5 minutes before using.
- Leftovers and reheating: Keep leftovers refrigerated in a closed container for up to 5 days. Cook per recipe instructions.
- Freezing patties: Freeze individual cooked or uncooked patties for up to 3 months. Reheat on the stove or let thaw completely in the fridge overnight.
- Oven instructions: Line patties on a parchment paper lined baking sheet (optional) and bake at 350 degrees F for 20 to 25 minutes. Flip halfway through. This method will yield slightly dryer patties.