Easy Bean & Lentil Veggie Burger

Easy Bean & Lentil Veggie Burger

Bean & Lentil Veggie Burger

When craving a burger but trying to eat less meat, a veggie burger that’s hearty and satisfying is just what you need. This recipe for Bean & Lentil Veggie Burgers is packed with good things including beans, lentils & oats, and is quick and easy to put together.

Canned beans are the main ingredients, and you can use whatever is your favourite. For this recipe I went with cannellini beans, because it’s what I had. I’ve also used black beans, red kidney beans, and have had great success with a can of mixed beans – which gives a variety of textures & flavours.

Cooking the onions & garlic adds a big flavour boost, and using olive oil also makes the burger vegan, while still adding flavour. Soft-cooked lentils add not only protein, but help with the binding – I’ve never been one to use egg in my veggie burgers and I can’t really tell you why. It’s just my preference.

 Bean & Lentil Veggie Burger

Just like when I make beef burgers, I added mustard to the mixture, but held back on the ketchup. Ketchup, you’re wondering…? Defo! It adds much to the taste of beef, especially when it’s homemade tomato ketchup, and after tasting the cooked burger I was just a wee bit sorry I didn’t add it here.

The uncooked patties also freeze very well; for the purpose of photos, and lunch for one, I cooked just one burger saving the remaining for future good eating. It’s always good to have a decent stash for unexpected company. Don’t forget to give the bun some TLC by brushing it with olive oil and browning it in the pan.

homemade tomato ketchup

As for condiments & toppings…? That’s easy! Use what you’d put on any burger, and include some fresh veggies like tomato, cucumber slices, greens like spinach, arugula or lettuce, avocado, sautéed pepper & onions… be creative. Use what you have.

Next time you’re craving a burger, give this tasty & healthful Easy Bean & Lentil Veggie Burger a try, for meatless Monday or any other day.


Easy Bean & Lentil Veggie Burger

Jam-packed with protein, fibre & iron, these easy Bean & Lentil Veggie Burgers are a great alternative to meat.

Course Dinner, late night, Lunch
Cuisine American, gluten free, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1/2 cup cooked red lentils cooked very soft
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 19-oz can beans (cannellini, white kidney, mixed, etc)
  • 1/2 cup grated carrot
  • 1/4 cup rolled oats (use GF if necessary)
  • 1 teaspoon mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh herbs (basil, cilantro, chives, etc) optional

to serve:

  • 4 burger buns (use GF if necessary)
  • fave burger condiments


  1. Put lentils on to simmer, if not cooked ahead of time.
  2. Put a small sauté pan on medium heat. Add oil, then diced onions and a pinch of salt & pepper. Cook until soft, about 5 min. Add garlic and stir for one more minute. Remove pan from heat and set aside.
  3. Drain and rinse your choice of beans and put into a large bowl. With either a fork or potato masher roughly chop the beans; for best texture you want some almost smooth, some in pieces, and a few left almost whole.
  4. To the beans, add cooled lentils, cooked onions, and all remaining ingredients, stirring to combine.
  5. On a cutting board or other flat surface, place a layer of plastic wrap, big enough to hold 4 burgers.
  6. Divide the bean mix into 4 equal portions, form into patties about 1-inch thick and place on the plastic wrap. Cover with another piece of plastic wrap and place in the fridge; at least 1 hour to firm up.
  7. To cook, heat a large skillet or griddle on medium. Add a splash of oil to heat and gently add the burgers to the pan. Cook for approx. 5 minutes per side, until golden and crispy. Brown the buns in a bit of oil, in the same pan if large enough or using another.

  8. Top with fave burger condiments and enjoy!

Recipe Notes

*cooking the lentils before saves on prep time, or, you can start cooking them as you slowly proceed with the recipe