Easy 6-Ingredient Lentil Burgers
Master how to make this simple 6-ingredient lentil burgers recipe—naturally gluten-free, plant-based, and perfect for meal prep. Bake or pan-fry today!
You know that moment when you’re staring at your pantry, wanting something hearty and satisfying for dinner, but don’t want to overthink it? That’s exactly where I was when I first started experimenting with 6-ingredient lentil burgers.
After a few kitchen experiments and happy accidents, I landed on this incredibly simple approach to how to make lentil burgers that doesn’t require bread crumbs, fancy binders, or a list of ingredients longer than my arm. These lentil burger recipe patties are naturally gluten-free, ridiculously budget-friendly, and honestly? They might convert even the devoted beef-burger fans in your family.
The best part is that this lentil burger recipe with whole ingredients comes together in about 15 minutes of active time (plus a two-hour soak, but you can do other things then). Whether you’re meal prepping for the week, hosting a casual dinner, or feeding a family that’s embracing more plant-based meals, these burgers deliver serious flavor and nutrition without any of the stress.
Table of Contents
Why These Lentil Burgers Are Special
Making lentil burger recipe patties without traditional breadcrumbs means less waste and fewer processed ingredients—just real, whole foods doing their thing. The natural starches in the lentils act as a binder, while the finely diced vegetables add moisture and structure so everything stays together beautifully.
This approach is naturally gluten-free, vegan, and packed with plant-based protein and fiber. One burger delivers about 8–10 grams of protein depending on size, making it genuinely satisfying even for folks who usually eat meat.
6-Ingredient Lentil Burgers
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Nonstick skillet
- Mixing bowl
- Paper towels
Ingredients
Main Ingredients
- 1.5 cups Dried Red Lentils
- 2 large cloves Garlic minced
- 1 large Shallot or Small Onion diced (about 1/3 cup)
- ⅓ cup Grated Carrots about 3 small carrots
- 1 tablespoon Tomato Paste
- ¼ cup Fresh Cilantro chopped
- 1 teaspoon Salt adjust to taste
- ½ teaspoon Ground Black Pepper
- As needed Neutral Cooking Oil for pan-frying (optional)
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. This gives your oven time to get nice and hot while you’re working on the lentil mixture.
- Place your dried red lentils in a bowl and cover them with water—you want about two inches of water above the lentils. Let them soak for two hours, then drain and rinse thoroughly under cold running water. This soaking step softens the lentils and makes them blend beautifully without turning into mush.
- Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and pepper to a food processor. Pulse the mixture until everything is well combined and holds together when you squeeze it—you’re looking for a texture that’s broken down but still has some slight texture, not totally smooth. Scrape the sides of your processor bowl a few times to make sure everything gets incorporated evenly.
- Scoop out about ¼ cup of the mixture at a time and use your hands or a small scoop to portion it evenly. Shape each portion into a patty about ½ inch thick, placing them on your prepared baking sheet as you go. Don’t stress about them being perfectly round—rustic-looking patties often taste even better because they get those gorgeous crispy edges.
- For the baking method: Pop your patties into the preheated 400°F oven and bake for 10 minutes until the bottom edges start to look golden. Carefully flip each patty over and bake for another 10 minutes, or until both sides are crispy and slightly darkened around the edges. The burgers will firm up even more as they cool.
- For the pan-fry method: Heat enough neutral oil in a large nonstick skillet so it comes about halfway up the sides of your patties. Once the oil shimmers, carefully place your burgers in the pan and cook for about 4 minutes on each side until golden brown and crispy. You might need to work in batches so you don’t overcrowd the pan.
- Serve with a toasted bun and your favorite fixings: crispy lettuce, ripe tomato slices, red onion, pickles, and your condiment of choice. For a lighter option, skip the bun entirely and serve over a bed of fresh greens with roasted vegetables, or pair with oven-roasted sweet potato wedges and a simple vinaigrette.
Notes
Ingredients For 6-Ingredient Lentil Burgers
| Ingredient | Amount |
|---|---|
| Dried red lentils | 1½ cups |
| Garlic cloves, minced | 2 large |
| Shallot or onion, diced | 1 large (about ⅓ cup) |
| Grated carrots | ⅓ cup (about 3 small) |
| Tomato paste | 1 tablespoon |
| Fresh cilantro, chopped | ¼ cup |
| Salt | 1 teaspoon (adjust to taste) |
| Ground black pepper | ½ teaspoon |
| Neutral cooking oil (for pan-frying, optional) | As needed |
Instructions For 6-Ingredient Lentil Burgers
Step 1: Prep & Preheat
Preheat your oven to 400°F and line a large baking sheet with parchment paper (this makes cleanup so much easier, trust me). This gives your oven time to get nice and hot while you’re working on the lentil mixture.
Step 2: Soak Those Lentils
Place your dried red lentils in a bowl and cover them with water—you want about two inches of water above the lentils. Let them soak for two hours, then drain and rinse thoroughly under cold running water.
This soaking step softens the lentils and makes them blend beautifully without turning into mush. You’ll notice the water gets a bit cloudy; that’s totally normal and means you’re rinsing away any debris.
Step 3: Blend Your Base
Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and pepper to a food processor. Pulse the mixture until everything is well combined and holds together when you squeeze it—you’re looking for a texture that’s broken down but still has some slight texture, not totally smooth.
Scrape the sides of your processor bowl a few times to make sure everything gets incorporated evenly. The mixture should feel slightly sticky but moldable, like a thick burger mixture.
Step 4: Shape Your Patties
Scoop out about ¼ cup of the mixture at a time and use your hands or a small scoop to portion it evenly. Shape each portion into a patty about ½ inch thick, placing them on your prepared baking sheet as you go.
Don’t stress about them being perfectly round—rustic-looking patties often taste even better because they get those gorgeous crispy edges. You should get about 8–10 burgers depending on your portion size.
Step 5a: Bake Method (Easier & Hands-Off)
Pop your patties into the preheated 400°F oven and bake for 10 minutes until the bottom edges start to look golden. Carefully flip each patty over and bake for another 10 minutes, or until both sides are crispy and slightly darkened around the edges.
The burgers will firm up even more as they cool, so don’t panic if they feel a little tender when you first pull them out. You’re looking for that satisfying slight crispness on the outside with a tender interior.
Step 5b: Pan-Fry Method (Faster & Extra Crispy)
Heat enough neutral oil in a large nonstick skillet so it comes about halfway up the sides of your patties. Once the oil shimmers, carefully place your burgers in the pan and cook for about 4 minutes on each side until golden brown and crispy.
You might need to work in batches so you don’t overcrowd the pan—this keeps them from steaming and helps them develop that gorgeous golden crust. Transfer the cooked burgers to a paper towel–lined plate to drain any excess oil.
Substitutions & Variations For Why These Lentil Burgers Are Special
Making lentil burger recipe patties without traditional breadcrumbs means less waste and fewer processed ingredients—just real, whole foods doing their thing. The natural starches in the lentils act as a binder, while the finely diced vegetables add moisture and structure so everything stays together beautifully.
This approach is naturally gluten-free, vegan, and packed with plant-based protein and fiber. One burger delivers about 8–10 grams of protein depending on size, making it genuinely satisfying even for folks who usually eat meat.
No Cilantro? No Problem
If fresh cilantro isn’t your thing (and hey, some people really don’t vibe with it), swap it for fresh parsley, green onions, or simply skip it altogether. The burger will still taste fantastic because the garlic, tomato paste, and shallot carry the flavor profile nicely.
You could also add a teaspoon of cumin or smoked paprika if you want more depth—these spices pair beautifully with lentils and add a slightly smoky richness.
Swapping Out the Shallot
Don’t have a shallot handy? One small onion works just as well, though it’ll be slightly more pungent. You could also use two cloves of garlic instead for an extra-garlicky version that’s honestly pretty delicious.
Make Them Extra Crunchy
Well, here’s a trick: after shaping your patties, you can dip them quickly in some ground nuts or toasted breadcrumbs (gluten-free, of course) before cooking. This adds a fun textural contrast on the outside while the inside stays tender.
Just press gently so the coating adheres, then pan-fry or bake as usual. It’s a small step that makes them feel extra special for company.
Dairy-Free & Vegan
These burgers are naturally plant-based, so top them with dairy-free mayo, avocado, fresh tomato, and crispy lettuce on a gluten-free bun. Add some roasted veggies or a quick slaw for brightness and crunch.
Kid-Friendly Twist
You know how kids can be about texture? These burgers are actually pretty sneaky because the vegetables are finely minced—not visible or chunky. If you have little ones who are texture-sensitive, consider pulsing everything extra-smooth in the food processor.
If you’re building a whole gluten-free meal around these burgers, consider pairing them with our easy dairy-free dessert ideas or our beginner-friendly baking tips for inspiration on rounding out your menu.
You might also love our complete gluten-free cookie collection for inspiration on other naturally gluten-free recipes your whole family will enjoy.
Troubleshooting Tips
My Burgers Are Falling Apart
This usually means the mixture didn’t have enough time to come together or lacked sufficient moisture. Make sure you’re soaking and draining the lentils properly—waterlogged lentils can cause issues, but so can ones that are too dry.
If your mixture feels crumbly when you’re shaping, add a tablespoon of water at a time and pulse again until it holds together better. The mixture should feel like moist cookie dough, not dry crumbs.
They’re Too Dense or Heavy
You might be over-processing the lentils—the goal is a chunky mixture, not a smooth paste. Pulse just until everything is combined, then stop; don’t let the food processor run continuously.
Also, make sure you’re not adding extra liquid or binder. These lentil burger recipe without breadcrumbs work because the lentil starch is enough, so resist the urge to add water unless absolutely necessary.
The Outside Burns Before the Inside Cooks
If you’re baking and noticing browning too quickly, lower your oven temperature to 375°F and cook a few minutes longer. Every oven runs differently, so adjust based on what you’re seeing.
For pan-frying, make sure your oil is hot enough before adding the patties, but not smoking—medium-high heat is usually the sweet spot. The burgers should sizzle when they hit the pan but shouldn’t brown too aggressively.
They Stick to the Pan
Make sure your skillet is properly heated before you add oil, and let the patties sit undisturbed for the first 3 minutes so they can develop a nice crust before you flip. This natural crust releases more easily than if you’re constantly moving them around.
Storage & Make-Ahead Tips
In the Refrigerator
Store cooked burgers in an airtight container for up to 4 days. They reheat beautifully in a 350°F oven for about 8 minutes, or you can warm them gently in a skillet over medium heat.
Uncooked shaped patties can also be refrigerated for a day before cooking, which is perfect if you want to prep ahead for a quick weeknight dinner.
Freezing for Later
These are absolute meal-prep champions—you can freeze either baked or unbaked patties in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Frozen baked burgers reheat in the oven at 375°F for about 12 minutes, while unbaked patties can go straight from freezer to oven (just add a couple extra minutes to the baking time).
Quick Thaw Tip
If you’ve got frozen unbaked patties, you can thaw them in the fridge overnight and cook them the next day, or pop them straight into the skillet for pan-frying—just give them an extra minute or two per side.
Serving Suggestions & Pairings
Top these lentil burgers on a toasted bun with all your favorite fixings: crispy lettuce, ripe tomato slices, red onion, pickles, and your condiment of choice. A dollop of hummus or avocado adds richness that pairs beautifully with the earthy lentil flavor.
For a lighter option, skip the bun entirely and serve over a bed of fresh greens with roasted vegetables—it’s like a deconstructed salad bowl, and honestly just as satisfying. You could also pair them with oven-roasted sweet potato wedges and a simple vinaigrette for a complete meal.
Want to get creative? Crumble a cooled burger and use it as a hearty filling for lettuce wraps, grain bowls, or even taco shells. These patties are honestly versatile enough to work in almost any context.
FAQs About 6-Ingredient Lentil Burgers
Can I make lentil burgers without soaking the lentils?
Soaking really does make a difference in texture and makes them blend more smoothly, but you can skip it if you’re short on time. If you do, just rinse them well and pulse longer in the food processor, though the final texture might be slightly grainier.
What’s the best binder for lentil burgers without breadcrumbs?
The good news? You don’t need one! The natural starch in cooked lentils acts as a binder, plus the moisture from the finely diced vegetables helps everything hold together. This is actually what makes this lentil burger recipe without breadcrumbs so reliable.
Are lentil burgers actually healthy?
Absolutely—lentils are packed with plant-based protein, fiber, and important minerals like iron and folate. One burger gives you a satisfying protein boost with a fraction of the calories and saturated fat of a traditional beef burger, making them a genuinely nutritious choice.
How do you keep lentil burgers from falling apart when flipping?
The secret is letting them sit undisturbed for those first 3–4 minutes so they can develop a protective crust that holds everything together. Once they’re firmed up, they become much sturdier and flip easily without crumbling.
Do lentil burgers require soaking?
Technically no, but soaking for two hours does give you better texture and easier blending. If you’re in a rush, you could skip it, though I’d recommend at least rinsing the dried lentils very well before using them.
Are lentils a carb or protein?
Lentils are actually both—they’re about 25% protein (making them one of the highest-protein plant foods) while also containing carbs and tons of fiber. This combination makes them incredibly satisfying and nutritious, which is why they work so well in burgers.
Final Thoughts
These 6-ingredient lentil burgers are my go-to recipe whenever I want something that feels special but doesn’t demand hours of prep work or a mile-long ingredient list. They’re naturally gluten-free, genuinely delicious, and honestly impressive enough to serve guests who might be skeptical about plant-based eating.
Whether you’re a longtime vegetarian, just exploring meatless meals, or a busy parent looking for quick protein options, this lentil burger recipe meets you exactly where you are. Start with the basic version, then have fun making it your own with different toppings and sides.
Man, oh man, once you master the basic technique of how to make lentil burgers, you’ll find yourself making them constantly. For more inspiration on plant-based cooking and nutrition, check out this authoritative plant-based nutrition guide from a trusted health resource—it dives deeper into the benefits of lentils and legumes.
