Whip up these easy lentil burgers in 30 minutes with simple pantry staples. Top it with a tasty tomato bruschetta for fresh summer flavor!

These delicious lentil burgers prove that burger night doesn’t have to be a greasy, unhealthy mess! It can be a wholesome mess full of nutritious ingredients that make you feel good. Protein-rich lentils can provide anti-inflammatory benefits while mushrooms lower your risk of cancer and promote a healthy gut biome. The oats help reduce your risk of heart disease and the sunflower seeds prevent muscle cramps and supports thyroid health.

On top of all of that, you have a fresh, bright bruschetta full of Vitamin-C-rich tomatoes. With a few umami-boosting ingredients, we’ve got an amazing veggie burger full of complex flavors and the perfect texture!

Lentil Burger Ingredients

Here is a quick overview of what you will need. Find exact measurements in the printable recipe card down below.

• Mushrooms and Canned Brown Lentils – These make the burger patty feel “meaty” and provide great earthy flavors. Red lentils will not work, and I have not tested other types.
• Sunflower Seeds and Rolled Oats – These are added for a better mouthfeel. Without these, the burger would taste great but have the texture of mashed potatoes!
• Panko Breadcrumbs and Eggs – We add these to help hold the patties together and create the right texture.
• Garlic, Worcestershire Sauce, Balsamic Vinegar, and Salt – Our taste-makers. These build fantastic flavor depth and boost the umami flavor in the mushrooms.
• Sliced Mozzarella and Burger Buns – These are up for personal preference. Feel free to swap or omit the cheese, use gluten-free buns or substitute lettuce wraps.
• Bruschetta Topping: Cherry Tomatoes, Red Onion, Fresh Basil, and Balsamic Vinegar

How to Make Easy Lentil Burgers

These are so easy, you just need a food processor, two mixing bowls, and a frying pan. To start, lay out several paper towels and place your clean mushrooms and drained, rinsed canned lentils on them. Allow these to dry for about 10 minutes while you mix up the bruschetta ingredients in a mixing bowl. Once combined, set this aside and begin to make your veggie burger patties.

Place your mushrooms, lentils, sunflower seeds, garlic, Worcestershire, balsamic vinegar, and salt into a food processor. Pulse 10 times, then open it up and scrape down the sides of the bowl. Add in your oats, then pulse 5 more times or until it resembles the crumbly texture in the photo below.

Transfer the crumbly mixture into a mixing bowl, then pour in your eggs and panko breadcrumbs. Stir until well combined, then create patties (1/3 cup each, about 1-inch thick).

Cook these plant-based burger patties on a non-stick frying pan (medium high heat) for 8 minutes, flipping halfway through for even cooking. If you want to add cheese, add that soon after flipping the burger so it melts while the patty finishes cooking. Assemble the burgers on a bun with the tomato bruschetta, then serve immediately.

What to Serve with Veggie Burgers

Have the perfect vegetarian summer party spread by serving these mushroom burgers after a Peach Bruschetta appetizer, alongside Grilled Potato Salad and Spiked Blueberry Lemonade. For a game day meal, serve with potato wedges or sweet potato fries.

More appetizers that would be great with these burgers: Grilled Pineapple Salsa, Crispy Buffalo Cauliflower, or Spinach Artichoke Potato Skins.

Storage and Reheating

Cooked homemade veggie burgers can be stored in an airtight container in the fridge up to 4 days. To reheat, simply warm in a frying pan over medium heat until warmed back through. You can use the microwave, but you get a soggier, softer texture.

To meal prep, simply make the patties, freeze on a baking sheet for 2-4 hours, then transfer to a freezer bag. For the best texture, cook and eat within 3 months.

Tips and Suggestions

• Only use brown lentils. Different types have different textures, and this recipe was made to work specifically with brown lentils. I used canned lentils, then drained, rinsed, and dried them. If you only have dried brown lentils, cook those according to package instructions, then drain them and dry them to use.
• Consider messiness. The bruschetta topping is naturally very messy. This could be served as a salad on the side, or you could thinly slice the tomatoes to make it easier to stack onto the burger. The flavor is worth the mess, though!
• Make a double batch to freeze. Have a quick, wholesome meal in no time when you have a batch of these patties sitting in the freezer, just waiting to be cooked!

More vegetarian recipes

• Pesto Stuffed Portobello Mushrooms
• Quick Cauliflower Tacos
• 20-Minute Vegetable Lo Mein
• Sweet Potato & Black Bean Tostadas
• Lemon Broccoli Pasta