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Lentil Veggie Burgers: Spring Edition

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Homemade Lentil Veggie Burgers are packed full with spring veggies and made from easy to digest, high protein red lentils. These protein packed, gluten free, vegan lentil veggie burgers will become a quick favorite at your house. They bake up in just 20 minutes and could not be easier to make!

Lentil Veggie Burgers are vegan

The arrival of spring. The trees are blooming tulips are blooming and all I want is something light yet delicious. Gone are the days of heavy casseroles or big pots of soup, instead I’m craving things like broccoli and fresh mushrooms and can’t wait to get the grill started. Since it’s still a little early to be grilling outdoors on a daily basis after work, I made lentil veggie burgers in the oven.

Did I mention that these burgers are packed with protein, fiber, iron, calcium, are gluten-free, dairy free, and full of Omegas. I added some of my favorite ingredients, hemp heart and walnuts to make sure these had adequate fats. Remember fats are important to help you absorb fat soluble vitamins. These lentil veggie burgers are not heavily seasoned which give the vegetables a chance to SHINE in their spring glory! I used just a bit of garlic powder to give them some flavor.

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Lentil Veggie Burgers patties stacked

Red lentils are easily digestible and you’ll be surprised how easily they want to help you make a veggie burger stick together. I use gluten-free oat brand to bind these instead of traditional breadcrumbs. After some experimenting, I found that the oat bran not only provides additional fiber but it’s also the perfect gluten-free binder when paired with ground flax.

Although I do love that heavily seasoned veggie burger, I wanted to make a burger that could go with anything. My favorite toppings are the traditional burger toppings, just lettuce, tomato, avocado, a squeeze of spicy brown mustard, and a pickle if you have one! You really can’t get much better than that in my opinion. These lentil veggie burgers would be great crumbled up over a salad or in veggie wrap paired with some roasted garlic hummus. These lentil veggie burgers are great option for people who are trying to eat less meat or get more veggies in their everyday diet.

You could really add any vegetables you like to this, maybe shred some carrots or zucchini, just make sure that whatever veggie you’re adding is not going to add a lot of moisture. For instance you would want to make sure that all extra liquid was pressed out of the zucchini before adding. Sautéed spinach or wilted kale would also be great to add as well. The possibilities are really endless.

Lentil Veggie Burgers with tomato and lettuce on a bun

Lentil Veggie Burgers Spotlight

Lentils are have both soluable and insoluable fiber. Fiber is great for your digestive system. It not only helps you feel full when eating, but it also helps keep everything moving in your digestive system, which can help protect you from colon cancer.  Soluable fiber can help regulate your blood sugar, which is important, especially if you are diabetic.

Did you know that one cup of lentils provides 90% of the recommended daily allowance for folic acid. This is great for pregnant women but also great for everyone else as folic acid can help protect your artery walls.

Lentils are also packed with plant based protein, one cup of red lentils has 18 grams of protein!

Lentils are packed with iron, magnesium, and zinc. Magnesium has been shown to improve the flow of blood, oxygen and nutrients, so it’s an important mineral to get enough of. You will also get Vitamin C and B-6.

Lentil Veggie Burgers Recipe Tips

hemp hearts

Add hemp hearts to vegan dishes to increase the omega 3’s and protein! Hemp hearts are easy to digest and add a nutty flavor to this dish!

baking sheet

Be sure to save yourself some grief and use parchment paper on your baking sheet before making these. I like to also lightly spray the parchment with coconut oil, just to be sure nothing sticks.

Lentil Veggie Burger cut in half on a plate

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Spring Lentil Veggie Burgers

These vegan veggie burgers are full of flavors and fresh spring veggies.
5 from 2 votes
Print Pin Rate
Course: Burgers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 205kcal
Author: Bites of Wellness

Ingredients

Instructions

  • In a large pot, add 1 cup lentils and 2 cups water, (after rinsing lentils) and 1 bay leaf and pinch of salt. Boil and cook 20 minutes.
  • While lentils cook, chop veggies and saute with 1/4 tsp. salt until lightly browned about 6-7 minutes.
  • Add veggies to a large bowl. Add oat brand, ground flax, coconut flour, hemp hearts 1/4 tsp salt and garlic powder.
  • Chop parsley and add to veggies.
  • When lentils are done, add to veggies. Mix to combine. Add walnuts and mix.
  • Divide into 6 equal patties.
  • Bake at 400 for 20 minutes. Flip after 15 minutes.
  • Top with your favorite toppings!

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 12g | Fat: 6g | Sodium: 203mg | Potassium: 403mg | Fiber: 11g | Sugar: 1g | Vitamin A: 12.9% | Vitamin C: 30.7% | Calcium: 4.6% | Iron: 22.7%
Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

What about you?

  • What spring time food is your favorite?
  • Do you ever make lentil veggie burgers? Do you use red lentils or green?
  • What’s your favorite burger topping?

Lean

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Reader Interactions

Comments


  2. Healthy homemade veggie burgers are such a treat. I can’t wait to try this recipe! Thank you so much for sharing this healthy and delicious Spring Veggie Burger recipe on the Healthy, Happy, Green & Natural Blog Hop! I’m pinning and sharing!

    Reply

  7. Mmm. I love all the simple and easy-to-find ingredients that are in this burger!!! I’m a meat eater, but LOVE a good veggie burger. I feel so good after eating one, instead of greasy 😉

    Reply

  8. UGH your posts are lagging for me and it pisses me off! I have a love/hate relationship with veggie burgers. It can be hard to find a filling one, in my case. Tho my beet ones were really good and pretty filling. But I trust you 😀

    Reply


  10. Most of the stuff I can’t eat for the next 29 days, nut looks SO good, Sam 🙂 Thanks for sharing with Tasty Tuesday! I will definitely save this recipe for after my Whole30.

    Reply

  18. Ooooh these sound so yummy! I wish spring would hurry up and get here- it snowed just yesterday and it’s going to snow tomorrow, but today was warm and sunshine filled. Keeping my fingers crossed so I can enjoy warm weather food like these veggie burgers out in the sunshine!

    Reply

    • Genevieve you have got to be kidding me – oh my word 🙁 My fingers are crossed for you to get spring weather too!! Can’t wait to see your cauliflower dish!

      Reply

    • Oh you have got to try them! If you really want it to taste like a traditional burger, I suggest you put some liquid smoke in the mixture as well. You can just add a little bit then taste (since they are vegan). Good luck!

      Reply

    • Robin, you could use oats and cannenili beans as a subsitute. Add a tablespoon or two of oats and the same amount of cannenili. You might have to add a bit of water as well. That’s assuming you can have beans though.

      Reply

  29. Yummy! These do sound wonderful today, especially as you are right, spring IS here, and it is so wonderful! I love veggie burgers, but just do not make them enough. I think it is time to start. Thanks for joining us for meatless monday 🙂 Would you mind adding the button please? 🙂

    Reply

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