I usually make my burgers out of beans but this time I used lentils and butternut squash which gave the burger a completely different texture. It is quite soft but they keep their shape well because they are mixed with gluten free flour. The key is to not over cook the lentils, you want tender not mushy! Also getting the balance of flour is vital because I feel that too much flour and you get this horrible chewy texture and you definitely lose flavor!

Red Lentil and Butternut Squash Burgers [Vegan]






  • 1 cup dry red lentils
  • 1/2 butternut squash
  • 6 spring onions
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons gluten-free flour
  • Small bunch finely chopped coriander stalks
  • Olive oil
  •  Lettuce leaves, tomatoes, and some potato wedges, for serving


  1. Cook the lentils in boiling water for approximately 10 minutes until they are tender and split open but not completely broken down. Drain and allow to cool.
  2. Heat the oven to 400°F. Peel and slice the butternut squash, coat with a little oil and roast in the oven for 20-25 minutes. Once cooked allow to cool and then slice into small chunks around 3/4-inch in diameter.
  3. In a large mixing bowl add the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour, and coriander stalks. Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the refrigerator for at least 30 minutes.
  4. When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through.
  5. Serve in the lettuce leaves with any burger sides of your choice.

Nutritional Information

Total Calories: 865 | Total Carbs: 165 g | Total Fat: 4 g | Total Protein: 48 g | Total Sodium: 14 g | Total Sugar: 6 g Nutrition info does not include olive oil, lettuce leaves, tomatoes, and potato wedges. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.