Lentil Burgers

Lentil Burgers

9 Reviews
From: EatingWell Magazine, September/October 2011

Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large clove garlic, peeled
  • ¼ teaspoon kosher salt
  • ½ cup walnuts, toasted (see Tips)
  • 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • ¼ teaspoon freshly ground pepper
  • 1½ cups cooked or canned (rinsed) lentils (see Tips)
  • 2 teaspoons Worcestershire sauce, vegetarian (see Note) or regular
  • 3 teaspoons canola oil, divided
  • 4 whole-wheat hamburger buns, toasted
  • 4 pieces leaf lettuce
  • 4 slices tomato or jarred roasted red pepper
  • 4 thin slices red onion


  • Active

  • Ready In

  1. Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire; process until the mixture just comes together in a mass. Form into four 3-inch patties (about ⅓ cup each).
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.
  • Make Ahead Tip: Prepare through Step 1, tightly wrap in plastic and refrigerate for up to 1 day or freeze for up to 3 months. If frozen, let defrost in the refrigerator before cooking.
  • Tips: To toast nuts: Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Toast chopped, small or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • To cook lentils: Place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2½ cups cooked. Or use canned lentils: 15-ounce can = 1½ cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
  • Note: Regular Worcestershire sauce contains anchovies and is not vegetarian. Look for vegetarian Worcestershire—flavored with molasses, soy sauce and vinegar—near other bottled sauces in natural foods stores or in the natural foods section of well-stocked supermarkets.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 375 calories; 15 g fat(2 g sat); 12 g fiber; 50 g carbohydrates; 15 g protein; 183 mcg folate; 0 mg cholesterol; 7 g sugars; 4 g added sugars; 688 IU vitamin A; 6 mg vitamin C; 120 mg calcium; 5 mg iron; 416 mg sodium; 616 mg potassium
  • Nutrition Bonus: Folate (46% daily value), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 2 lean meat, 2½ fat

Reviews 9

January 21, 2018
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By: mageo
I love the flavor but mine were very mushy. Maybe I cooked the lentils too long. I tried this for my vegan granddaughter. I will try again because I love the flavor. I substituted allegro original marinade and 3 dashes of tobacco for the Worcestershire so it would be vegan
March 29, 2017
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By: Lauren
it is great but only if it had a side dish to it for example chips or something that could fill you up bit more
March 28, 2017
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By: Debby Sevano
Excellent but needs some substitutions. First, why chop garlic? You can buy it minced in a 2 lb jar for about $6. It's much less trouble than using cloves. Second, after using olive oil for years, I used canola oil as per the recipe. Oh my gosh. What a nasty odor! Use olive oil. Also, walnuts are very, very expensive. Use a tbsp of peanut butter or leave it out. Last, forget the worcestershire sauce. It's costly and adds nothing to the flavor. Try it with and without, and you won't tell the difference in a blind taste test. If anything, substitute soy or teriyaki sauce. Fry longer to keep them from breaking apart when you transfer them to a plate. Using the stock recipe or the substitutions that I recommend, I like these burgers!
July 09, 2016
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By: EatingWell User
Love these hearty 'meaty' burgers Love this recipe, have made it no less than ten times for my family, adding differing spices and condiments as we go :) So easy to switch up without issues. Quite a few comments about them falling apart, just add a bit more moisture, I add the whole can of lentils not just 1.5 cups, and a bit more garlic and walnuts. Works like a charm!! yummmmmm Pros: delicious Cons: none
October 27, 2015
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By: EatingWell User
Awesome Used pecans and oregano. Added an egg. Pros: Excellent flavor
June 05, 2012
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By: EatingWell User
Delicious but crumbly These have a fantastic flavor, but I cannot figure out how to get them to not fall apart. The middle is mushy but the outside is crispy. I will try these on a george foreman next time. Maybe that will help. I substituted shredded carrots for the walnuts and added a dash of hickory smoke salt. Very good with sweet potato fries.
April 30, 2012
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By: Tina
Tasty... but I'd love to know how to keep these from falling apart. Made the recipe as directed but I had a mess when I was done. Tasty though.... Pros: Good nutrition, good taste Cons: Falls apart
December 11, 2011
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By: EatingWell User
Falls apart when and after cooking. Pros: Healthy main ingredient Cons: needs more seasoning, needs a better binder
October 18, 2011
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By: EatingWell User
Great flavor and easy! Absolutely delicious! Have made them about 5 times already and they've never failed us. So quick, so easy. I haven't been able to find canned lentils, so I have to cook them from dried each time, but the extra 30 minutes is worth it!
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