Lentil Burgers – Please DO Try This at Home

As I wrote in my first Plank post, I really didn’t know how to make anything except quiche when I first met my husband at 19. My journey in “the culinary arts” has been a long and winding one. I love so many types of foods and enjoy trying new restaurants, as well as frequenting old favorites. And throwing friendly, warm gatherings at my home is a must for me – it really enhances my life!

All that being said, what I have the most practice in is weeknight dinners – though those have changed over the years too. Early on, my husband and I made the commitment to sit down for dinner every night as a family. What a smart decision! It was a great time to stop the madness of everyone rushing every which way, re-connect and catch up on everyone’s goings-on (as my Grandma Fox used to say).

I’ve always tried to make a fresh, healthy dinner instead of getting take out (though that did happen once in a while), because I knew we’d eat better, eat less and ultimately it is less expensive. When my kids were young we had broccoli every night because that was the only vegetable they would eat. Now that they’re grown I get to explore a little more.

So, as I embark on this journey of sharing recipes with you, I have to warn you – they will be all over the map. Right now I am experimenting with vegetarian food, in part because I the more I’ve shifted my eating to that, the better I feel. But also because I’m enjoying experimenting with the different ingredients. Please give some of these a try – you may find you really like them!

Today I’m sharing one of my new favorites … veggie lentil burgers. I’m sure you are thinking I’m CRAZY, but these are so good!

Veggie Lentil Burgers - they're healthy and delicious!
Veggie Lentil Burgers – they’re healthy and delicious!

I usually finish these off by wrapping the burgers in a big piece of lettuce and adding a thin pickle, tomato, avocado slices and some condiments…YUMMY!  Don’t worry we’ll get onto the roasted chicken with butter and all that…but give this a try!!!

And if you do give these a try, please come back and let me know what you think!

P.S. – Serve these burgers with something delicious to drink, served in my new favorite thing – Santa Rosa etched glasses!

Vegetarian Lentil Burgers

Prep Time: 1 hour, 30 minutes

Cook Time: 10 minutes

Yield: 4


  • 1 cup lentils (any kind), well cooked
  • 1/2 cup shredded carrots
  • 1/4 minced leek or onion
  • 2 tbsp. olive oil
  • 1/2 cup shredded zucchini
  • 1/2 cup finely shredded spinach
  • 1 tsp. minced garlic
  • 1/2 cup shredded parmesan or sharp cheddar cheese
  • 1/4 cup wheat germ or Japanese Panko crumbs
  • 1 egg, beaten
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. cumin
  • 1 tbsp. parsley
  • Salt and pepper


  1. Heat olive oil until hot.
  2. Saute carrots and leeks in hot oil for 2-3 minutes.
  3. Add zucchini, spinach, and garlic, and saute until hot and zucchini has given off its water.
  4. Pour off excess liquid and put mixture into a bowl with all remaining ingredients. (Use excess liquid if mixture is too dry)
  5. Mash lentils into mixture with back of a spoon until a loose paste develops
  6. Pat into large patties, no thicker than 1 inch and refrigerate for a minimum of 1 hour.
  7. Fry in a small amount of oil until pipping hot and brown on the outside.


Burgers can be grilled or baked. If grilling, do not drain off excess liquid. Pat entire mixture into a square baking dish to 3/4-inch thick and cook for 20 minutes at 325 degrees. Allow to cool, form into burger-sized patties, refrigerate and then grill when ready.

The vegetables in this dish can be changed to fit availability and taste. Chick peas, bulgur and short-grained brown rice are also good binders instead of lentils.



  1. Vicki Luccio

    Thank you for sharing.. This will be something I will have to try….. I would like to share with you that I have never had lamb in my whole life till I ate your lamb chops/ ribs … That was amazing… Thank you for sharing that experiment with me…

  2. Christine Laver

    Hey Mary Beth, I did make these the other night and they were delicious. My meat loving husband had two! I used Asian Sesame Panko and the black sesame seeds in the panko gave it a nice look as well as flavor.

  3. This looks amazing!!!!!!! I am really into in meat-less cooking and need more recipes. Running to Whole Foods now! I’ll let you know how they turn out.

  4. Do you think I could modify this recipe to make a meatball? I love veggie-based meals and this looks awesome!

    • Mary Beth

      Hi Stacey,
      I think you could absolutely make them into balls! The egg holds them together….Just refrigerate before cooking. Thanks for that tip, I will try that too!

  5. Christine Laver

    They sound delicious Mary Beth I’m definitely going to try them!

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