Lentil Burgers

Lentil burgers are a thing of glory in this house.

They have been a staple on our menu since the mere thought of opting for a plant-based diet.

They are an unwavering favorite in The Hubster’s mind. They are, simply put, awesome.

They have also seen about two hundred revisions from the original recipe. Each revision, or renovation, has enhanced the flavor tenfold.

And this is the way we currently do it.

With green lentils.

With diced carrots and chopped onions.

rolled oats

With rolled oats…

…that get miraculously pulverized into oat flour.

flaxmeal and chickpea flour

With chickpea flour and ground flax meal.

And a few other ingredients that combine to form these beauts.

Now tell me how you do it. And what you like to do it with. (Ahem.)


The Loverly Lentil Burger

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 -8


  • 1 cup green lentils well rinsed
  • 21/2 cup water or vegetable broth
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1/2 tsp pepper
  • 1 tbs tamari or soy sauce
  • 3/4 cup rolled oats finely ground
  • 1/2 cup flax meal
  • 1/2 cup chickpea garbanzo flour
  • 1-2 tbs safflower or canola oil


  1. Place the lentils, water, and salt in saucepan, bring to a boil. Lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
  2. Sauté the onion and carrot in oil until soft, about 5 minutes.
  3. Mix the lentils, onions, carrots, pepper, and tamari in the large bowl.
  4. Add in the ground oats, flax meal, and chickpea flour and mix to combine.
  5. Form the lentil mixture into patties. Reserve what you want to make, and place rest on a baking sheet and transfer to freezer.
  6. In a frying pan, heat a bit of canola or safflower oil, place a burger on top, and fry until brown, 1-2 minutes.
  7. Repeat on other side and serve atop your favorite bun or bed of lettuce.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

17 comments / Add your comment below

  1. This recipe looks incredible. Oat flour, chickpea flour, and ground flaxseed are my new favorite burger ingredients. Thanks for the inspiration!

  2. I love lentil burgers and I also add oat flour to mine 🙂 I will try your recipe next time I make, as all recipes I tried from your site have been awesome! (we loved the sweet potato balls at our house!)
    I have a question though, have you ever tried to make lentil burgers with red lentils Emily? For some reason the red lentils seem easy to digest for me. I haven’t tried yet, but need to experiment with it in burgers. I love all kinds of lentils though 🙂
    Thanks for sharing the lovely burgers!

    1. Ana – I know a few people have tried with the red lentils and said that the burgers didn’t hold together very well. You may need to up the chickpea flour if that’s the case. And keep they cold. That seems to help too.

      1. Thanks Emily! That’s what I feared, that they would not hold together. Well, I will keep the red for daals and keep making my burgers with the green/brown lentils!

  3. I’m going to make these for my co-op this weekend! Do you know around how many this recipe makes? I’m assuming I will at least double to share with 4 others (hoping to give 4 burgers each so 16 total).

  4. Cooking them right now. Didnt have any chickpea or flaxseed flour. So just added some cashews, quinoa,almonds,pepitas and sunflowers to the oats to make a flour of sorts!! Will let you if it works out.

  5. Bless you. I’m doing an elimination diet for eczema and topical steroid withdrawal, and discovered a nightshade sensitivity. THANK YOU for having such a great variety of NS Free recipes.

    Where do I find chickpea flour for these?

      1. Thanks! I’ll check out Whole Foods this weekend to see if they have it. I was also surprised that you mentioned nightshade spices in store bought hummus. I didn’t see anything on the ingredient label for Sabra. Am I missing something?

  6. These were absolutely delicious, but they fell apart. Any tricks for binding them together so that they stay together a bit better while cooking and eating?

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