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Foolproof Mega Lentil Burger [Vegan, Gluten-Free]

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We can assure you that this Foolproof Mega Lentil Burger is indeed foolproof. If you’re tired of mushy veggie burgers that fall apart, dry ones that taste like cardboard, or expensive store-bought ones with too many ingredients, then give this one a shot. You do need a food processor for this, but not much else. So satisfying and nutritious, these protein-packed burgers are made with cooked lentils, brown rice, sweet potato, and onion; so it’s basically an entire meal in veggie burger form!

Foolproof Mega Lentil Burger [Vegan, Gluten-Free]



Cook Time



  • 1 cup brown rice, cooked
  • 1 3/4 cups cooked brown, green, or black lentils
  • 1 medium onion, coarsely chopped
  • 1 garlic clove
  • 1 cup sweet potato, skins left on and chopped
  • 1/2 cup walnuts, chopped
  • 1/3 cup ketchup or tomato paste
  • 1 tablespoon Dijon or yellow mustard
  • 3 tablespoons flax meal
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper or black pepper
  • 3/4 -1 cup coarse cornmeal, as needed


  1.  Ideally, pre-cook your rice and lentils and let cool. If you have some in the refrigerator as leftovers, even better (the drier they are the better). If not, cook them up, remove from heat and set aside. Preheat oven to 450°F and lightly oil a baking sheet or line with parchment paper.
  2.  In a food processor, combine onion, garlic, sweet potato, and walnuts. Process until finely chopped and uniform consistency. Add cooked rice and lentils and process once more, scraping down the sides as needed. Transfer mixture to a large bowl and add ketchup or tomato paste, mustard, flax meal, salt, cayenne (or black pepper), and stir well.
  3.  Add cornmeal until mixture is thick and you’re able to easily form a patty in your hands. Make small palm-sized patties. You can make them larger, but the smaller ones bake up a little better and have less risk of breaking apart.
  4.  Place formed patties on baking sheet, evenly spaced apart so they have room to cook and be flipped. Bake for 15-20 minutes, then carefully flip over. Return to oven and bake for an additional 15-20 minutes until both sides are evenly browned and they have a nice crisp coating.
  5.  Serve on bread, bun, lettuce wrap of choice, or simply crumble over a salad. Top with your favorite burger fixings and save any for later.





Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.



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27 comments on “Foolproof Mega Lentil Burger [Vegan, Gluten-Free]”

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1 Years Ago

Hi, we have made these 3 times and they are very good!

First time we used rolled oats (didn\'t have corn meal) and they came out crispier than another time following the recipe very closely. So you might like to try that.
Any thoughts on this?

Great recipe, Thanks.

1 Years Ago

I made these and they were awesome!! Adapted the recipe a bit due to what I had in the house.
Go check out my blog

1 Years Ago

Dumb question... are the sweet potatoes raw when you blend them in or is the assumption you have cooked them first?

05 Jan 2018

I was wondering the same thing. Have you tried these yet?

1 Years Ago

Just made up a batch of these. Kudos for the nutritious ingredients, but they\'re kinda meh. Granted, this is difficult terrain. I\'ve been trying to come up with a great vegan burger recipe for literally decades. I have yet to succeed. And, like your recipe, the texture never seems to work out. But don\'t give up! I know I won\'t.

Lotte Lee
1 Years Ago

I LOVE this recipe...so much so that I had to share it with my readers at lottelee.com. Thanks for making a yummy recipe that I can enjoy all summer long. :)

1 Years Ago

Great recipe! These ended up being the best lentil burgers I have ever made. Made a couple of changes:
-Only pureed half of the mixture, to keep some texture
-Skipped the walnuts (just because I didn\'t have any)
-Replaced cornflour with chickpea flour
-Skipped the mustard and used red curry paste instead, to create a bit of asian flavour.

Thank you for the inspiration!

1 Years Ago

Unfortunately this was a quite flavourless burger. I had to virtually drown it in sauce to make it palatable. Sorry but that\'s how it was.

Shauna Elizabeth
2 Years Ago

MMarc Fulton

Carol Throckmorton
2 Years Ago

Looks yummy but have a nut allergy. Any substitutio for the walnuts?

Georgia Murray
2 Years Ago

John John Harmon


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