Vegetarian lentil burgers, or hamburguesas de lentejas, are patties of coarsely mashed cooked lentils mixed with garlic, onion, parsley, flour, egg, and an optional pinch of merkén, chilled for 2 hours, pan fried in olive oil, and served in buns with a mayonnaise and yogurt spread, tomato, and lettuce. They take 45 minutes of preparation, plus soaking and chilling, and 60 minutes of cooking, and serve 4.
Their texture and flavor are surprisingly close to a beef burger, a great way to add fiber to children’s diets or for vegetarians.
How to Make Lentil Burgers?
The base is cooked lentils, mashed only lightly so the burgers keep some texture. The mixture is bound with flour and egg, rested in the fridge so it holds together, shaped, and browned in a skillet.
Nutritional Information
Each lentil burger with bun contains approximately 500 kcal, 16 g of protein, 20 g of fat, 64 g of carbohydrates, 10 g of fiber, 6 g of sugars, and 620 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Vegetarian Lentil Burgers Recipe
Preparation: 45 minutes (plus soaking and 2 hours chilling)
Cooking: 60 minutes
Servings: 4
Ingredients
Burgers
- 400 g of cooked lentils
- 75 g (⅔ cup) of flour
- 2 garlic cloves
- 1 large onion
- 1 egg
- Extra virgin olive oil
- Fresh parsley
- Merkén (Mapuche smoked chili)
- Salt
- Pepper
To serve
- 4 burger buns
- 120 g (½ cup) of mayonnaise
- 120 g (½ cup) of plain yogurt
- 8 tomato slices
- Lettuce leaves
Instructions
- Soak the lentils overnight, drain, and cook in salted water for about 40 minutes until tender. Drain and let cool. Mash them lightly with a hand blender or food processor, without turning them into a paste.
- Place the mashed lentils in a large bowl and add the finely chopped garlic, diced onion, fresh parsley, a pinch of merkén if you like, and salt and pepper. Mix with a wooden spoon.
- Sift in the flour, add the egg, and mix again, preferably with clean hands, until compact. Cover with plastic wrap and chill for about 2 hours. Then roll the mixture into balls.
- Flatten them gently into burgers without breaking them. Heat a splash of olive oil in a large skillet over medium heat and cook the burgers for 4 to 5 minutes per side until lightly golden.
- Mix the mayonnaise with the yogurt and spread it on the buns. Place a burger on each, add tomato and lettuce, and close. Serve right away, with mustard, chili, or ketchup if you like.
Additional Tips
Make them egg free
Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for a vegan version.
Do not overmash
Leave some whole lentils so the burgers have texture and hold their shape.
Dry canned lentils
If you use canned lentils, drain and pat them dry, since excess liquid makes the mixture soft.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Egg | Ground flaxseed with water | 1 tablespoon + 3 tablespoons | Vegan |
| Mayonnaise | Vegan mayonnaise | 120 g | Vegan |
| Flour | Chickpea flour | 75 g | Gluten free |
| Home cooked lentils | Canned lentils, drained | 400 g | Faster |
Frequently Asked Questions (FAQs)
1. Do I need to soak the lentils?
Yes, the recipe soaks them overnight, then cooks them for about 40 minutes in salted water. Drain, cool, and mash them only lightly.
2. Can I use canned lentils?
Yes, the recipe starts with 400 g of cooked lentils. Drain canned lentils well and dry them a little so the mixture is not too soft.
3. How do I keep lentil burgers from falling apart?
Do not overmash the lentils, mix in the flour and egg well, and chill the mixture for 2 hours before shaping. Cook them gently over medium heat.
4. Which sauce goes with lentil burgers?
A mix of 120 g of mayonnaise and 120 g of plain yogurt spread on the bun, with tomato and lettuce. Add mustard, chili, or ketchup to taste.
Benefits of Lentils
Lentils provide good quality protein, fiber, folate, iron, potassium, and magnesium, and they help keep blood sugar steady.
Did You Know?
Lentils are one of the oldest cultivated legumes, eaten for thousands of years and a staple of stews and salads around the world.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Fricandela Burger Recipe
- Chilean Cochayuyo Seaweed Burgers Recipe
- Homemade Vegan Soy Burgers Recipe
- Chilean Pan Frica Burger Bun Recipe
