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    Spicy Green Lentil Burgers

    Published: February 21, 2014. Last Updated: June 12, 2020 by: Ginny McMeans

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    Jump to Recipe -
    An extra tall photo with a close-up of a loaded vegan green lentil burger.

    Spicy Green Lentil Burgers have lots of texture and wonderful flavor that's been enhanced with spices. A great vegan veggie burger recipe.

    Green Lentil Burger patty is between a bun and is layered with lettuce and condiments with a beer sitting behind.

    Spicy Green Lentil Burgers are my favorite veggie burgers. You would think that all the combinations possible have already been used. Nope.

    This one has lots of texture, wonderful flavor enhanced with the spices and the best veggie combination you could ask for.

    An easy mix and the 'burgers' fry up so nice and get a crispy outside layer. That is important to me.

    Try these soon so that you are not missing out and your kids will love them too.

    Two loaded lentil burgers sitting on white plates with checkered napkins behind.
    Jump to:
    • 🥘 Ingredients
    • 💭 Freezing lentil patties
    • 🍔 More great burgers
    • 📋 Recipe
    Fat lentil patty sitting on a bun with curly lettuce and condiments. Another sandwich is behind with a beer.

    🥘 Ingredients

    • Dried green lentils - are the most flavorful lentils
    • Onion - adds a sweetened undertone with a lot of flavors too.
    • Carrot - is a great texture and taste.
    • Rolled oats - adds bulk and nutrients.
    • Pepitas - gives a little crunch to your bite.
    • Flaxseed meal - helps hold the patty together as an egg would.
    • Bread crumbs - works well with the 'flax egg' to help keep the burger together.
    • Tamari - has such a distinct flavor and adds a lot to the sandwich.
    • Ground ginger - actually adds a little heat.
    • Smoked paprika - gives even a bigger boost of flavor.
    • Salt and pepper for seasoning.
    • Coconut oil - for frying the 'burgers'

    💭 Freezing lentil patties

    • TO FREEZE:
    • Freeze patties on a baking sheet.
    • Put 6 on each cookie sheet - spaced out evenly. Place cookie sheets into the freezer for 30 minutes. Take the cookie sheets out of the freezer. Use a spatula to slide off each patty to store in a rigid sided container or a freezer bag.
    • Place a small piece of waxed paper between each patty for easy removal. Pack in a rigid sided container or freezer bag.
    • TO PREPARE AFTER FREEZING:
    • Take out as many patties as you want and fry in a little bit of hot oil for 8 to 10 minutes on each side.
    • Fix up your hamburger buns with all of the condiments that you like, place on a patty and enjoy.

    🍔 More great burgers

    • Vegan Mushroom Pecan Burgers have pecans inside for extra flavor.
    • The slightly sweet Anasazi bean is the star in this Crispy Anasazi Bean Burger.
    • Kidney and Black Bean Burgers are special with their two bean mixture.
    • Classic Vegan Black Bean Burgers are made extra good with a little corn and carrot added.

    There are also panini burgers and sliders on the blog so you know I'm a serious lover.

    A square photo with the perfectly layered sandwich on a white plate.

    If you take a photo of your stacked so nice green lentil burger I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    📋 Recipe

    Spicy Green Lentil Burgers have lots of texture, wonderful flavor enhanced with the spices and one of the best veggie combinations you could ask for.

    Spicy Green Lentil Burgers

    Ginny McMeans
    Spicy Green Lentil Burgers is one of the best veggie combinations you could ask for
    4.93 from 13 votes
    Print Save Saved
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Sandwiches
    Servings 6 Burgers
    Calories 289 kcal

    Ingredients
      

    • 1 cup green lentils dried
    • ½ onion chopped
    • 1 carrot finely chopped in a processor
    • ¾ cups rolled oats
    • ½ cup pepitas you could use sunflower kernels to
    • 1 tablespoon flaxseed Meal and 3 tablespoons water, mimics and egg
    • ¾ cup bread crumbs
    • 4 tablespoons tamari, low sodium
    • 1 teaspoon ground ginger
    • 1 ½ teaspoon smoked paprika
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 tablespoons coconut oil for frying the 'burgers'

    Instructions
     

    Cook the lentils:

    • Put 2 cups water and 1 cup dried lentils in a large saucepan.
    • Bring to a boil.
    • Turn down the heat and cook for 20 minutes.
    • Drain the liquid off of the lentils.
    • Set the lentils aside.

    Now for the rest:

    • Mix the flaxseed meal with the water and set aside so that it can gel a bit.
    • In a large bowl add the cooked lentils, the flax seed meal mixture and the remainder of the ingredients. Mix well.
    • Form the patties so that they will fit the shape of the buns that you have.
    • If the patties seem too moist and won't hold their shape well enough add more breadcrumbs. You can use ¼ cup of panko also.
    • Heat the coconut oil in a frying pan and cook the lentil patties on each side.
    • Spread your buns with all of your favorite condiments and add lettuce and onion of your choice too.

    Nutrition

    Serving: 1BurgerCalories: 289kcalCarbohydrates: 38gProtein: 13gFat: 9gSaturated Fat: 4gSodium: 658mgPotassium: 467mgFiber: 12gSugar: 2gVitamin A: 1790IUVitamin C: 2.6mgCalcium: 59mgIron: 4.2mg
    Tried this recipe?Let us know how it was!
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      Recipe Rating




    1. Ginny McMeans

      October 08, 2015 at 9:14 am

      Wonderful Simon! So glad you found it. 🙂

    2. Naomi Hatton

      October 21, 2017 at 4:15 pm

      5 stars
      We have been eating these burgers for a few years now and I am yet to find another recipe that is even close to being as delicious as this one.

    3. Ginny McMeans

      October 21, 2017 at 4:53 pm

      Thank you so much for letting me know Naomi. That means the world to me!

    4. Rita

      January 03, 2019 at 6:36 pm

      5 stars
      I used 2 tablespoons of low sodium Tamari to help cut the sosium. Very tasty.

    5. Roxanne Cooley

      July 17, 2020 at 1:54 am

      5 stars
      So delicious, even my husband loves them. Great flavour...almost meaty. Thanks for the recipe it's definitely a keeper!

    6. Deb

      December 17, 2021 at 8:32 am

      5 stars
      These were delicious. I did used quick oats and added a little jalapino pepper, it worked out so good. I think this could be very versatile. I think adding portabella mushrooms would be awesome addition. It makes quite a few so I will freeze them and see how it goes. Iwill make them again. THANK YOU!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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