Easy Lentil Burgers

Easy Lentil Burgers ready to eat



Burgers are one of the staples of the North American diet, whether it is dinner after a ball game, a birthday party, or family gathering burgers are almost universally enjoyed. Being a vegan does not mean that you have to leave behind this delicious food, in fact leaving behind meat encourages creativity, and experimentation, which leads to recipe such as this one for easy lentil burgers. These are a great replacement for a traditional burger, and are far healthier and just as filling. Pair with some awesome homemade fries or a killer salad and you are ready for a sunny day in the back yard, or a family night watching movies during a winter storm.


You will need:

  • 2 cups Lentils Cooked
  • 2 tbsp Crushed Walnuts
  • 2 tbsp Bread Crumbs
  • ¼ cup Nutritional Yeast
  • 1 tsp Soy Sauce
  • ¼ tsp cumin
  • ½ tsp Salt


Rinse and drain the lentils, and mash them in a medium sized bowl until smooth. You can use 2 cups of cooked dried lentils or one 500ml can of canned lentils.

Once the lentils are mashed add the salt, nutritional yeast, cumin, soy sauce, crushed walnuts and bread crumbs and mix well.

From this mixture into patties about 4″ in diameter and 1″ thick.

Heat skillet to medium heat with some oil and fry for 2-3 minutes on each side until brown and crisp.

Serve with garnishes and condiments on a bun and enjoy!



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Easy Lentil Burgers
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  1. These look great and so simple! Just wondering if you have tried baking them in the oven and freezing them after they have cooled? I am the only person in my family who will be eating these and its nice to have burgers to pull from the freezer and reheat on the BBQ, stovetop, or oven. Thanks!

    • Thank you! So glad you found our site and are enjoying the recipes. I have not tried freezing the burgers, they are fairly soft so it might be difficult. We are playing around with a few other veggie burger recipes right now though and hope to have some out soon, so stay tuned! Also our recipe for samosas does freeze and reheat very well, we often make large batches and freeze them for later use.

  2. What is nutritional yeast?

  3. What type of lentils are best to use?

    • I just use the regular brown lentils from a can most of the time. I really should buy the dried ones, as I am sure the quality and flavor would be much better, but in this case convenience tends to win out. I do have a few more lentil based recipes I am working on though, so stay tuned!

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