These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.

  • Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.


Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.

Nutrition Facts

236 calories; protein 12.1g; carbohydrates 27.9g; dietary fiber 10.3g; sugars 3.8g; fat 9.3g; saturated fat 1.4g; cholesterol 36.9mg; vitamin a iu 3468.9IU; vitamin c 5.6mg; folate 221.3mcg; calcium 64.2mg; iron 4.2mg; magnesium 62.2mg; potassium 591.9mg; sodium 271.7mg; thiamin 0.2mg.

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
Delicious! I read the reviews about the patties not holding together before I prepared them. By scooping the mixture into a 1/3 cup measure it was easy to flatten them gently into a patty that held together. I will definitely make these again! Pros: Tasty and very filling. My husband added ketchup but I felt it didn't need it. Cons: A bit time consuming to prepare for lunch. I would follow the make ahead instructions next time. Read More
Rating: 4 stars
Supper sandwiches I make these in a loaf pan like a meatloaf. Then I slice them into slices for sandwiches. They stay together much better that way. Read More
Rating: 5 stars
I really enjoyed these burgers. They are easy to make. I did add a little extra seasoning and a clove of garlic to kick up the flavor a notch. They really are filling and satisying. Read More
Rating: 1 stars
Horrible.... These were horrible. The patties didn't stay together at all and we felt like we were chewing on sand. The mixture was also flavorless. Will never make again. Read More
Rating: 2 stars
Bleh. The almonds and lentils are great together. I added extra herbs fresh garlic and a bit of cayenne pepper. But just like the other reviews they fell apart. I don't think chilling them longer is going to do the trick ( I chilled for 3 hrs). They need more of a binder- add a few more eggs bread crumbs or quinoa. -Meh. One day I will find the perfect veggie burger recipe. I guess it's not today. Read More
Rating: 5 stars
My favorite veggie burger recipe Best flavor/texture of any veggie burger I've made. If you're having the problem of the burgers not holding together when you cook them YOU MUST MAKE SURE YOU'VE CHILLED THE INGREDIENTS FIRST. This is a tip I learned from an Israeli friend who taught me how to make falafel. Chilling the mix in the fridge is an essential step to bind ingredients together. I've made these many times and never had a problem. I always make extras and freeze them in a Ziploc bag. That's my kind of fast food. Read More
Rating: 4 stars
The cooking time for the brown and green lentils is difference in the recipe and the note. I have not tried it yet but would like to. I have some brown lentils and want to try the green ones in my quest for different dishes! Read More
Rating: 2 stars
too many pans to clean I like the taste of these I added a little lemon zest. But they didn't stick together and the clean up was more than I like to do. Pros: tasty Cons: didn't hold together Read More
Rating: 5 stars
I made the mixure the day before and cooked the patties in the morning so I could pack lunches. I tasted the mixture before forming it into patties to check seasoning and it is fabulous. The finished patties where even better. My husband said is was really good and this is coming from a man who thinks its not a meal unless there is a hunk of meat on the table. Great recipe. Read More