Can I make these classic lentil burgers without eggs?

Yes. Replace the 2 eggs with 2 flax eggs. Mix 2 tablespoons of ground flax or chia seeds with 6 tablespoons of water, let it sit for 5 minutes until thickened, and use it exactly like regular eggs.

Why are my lentil burgers falling apart?

This usually happens when the mixture is too wet or the patties are shaped too thick. Add more flour one tablespoon at a time, refrigerate the mixture for the full 30 minutes before shaping, and keep patties flat. Also make sure your oil is fully heated before adding patties to the pan.

Can I bake these instead of pan-frying?

Yes. Bake at 375 degrees F for about 20 to 25 minutes, flipping halfway through. They will be slightly less crispy on the outside but still hold together well and taste great.

Classic Lentil Burgers: The Wholesome High Protein Plant-Based Recipe You Will Love

Name: Classic Lentil Burgers
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 2.5 cups cooked green lentils; 1 cup carrots, finely chopped; 1 cup onion, finely chopped; 3 cloves garlic, minced; 0.5 cup walnuts; 0.5 cup sunflower seeds; 0.5 cup flour (chickpea flour recommended); 1 cup breadcrumbs (whole grain or gluten-free); 2 eggs (or 2 flax eggs for vegan); 2 tablespoons tomato paste; 2 tablespoons vegan Worcestershire sauce; 1 tablespoon fresh or dried thyme; 1 tablespoon fresh or dried oregano; 1 teaspoon fine sea salt; 10 whole grain buns; Olive oil for cooking

Classic Lentil Burgers

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Made with wholesome pantry ingredients, these classic lentil burgers pack 12 grams of protein and 25% of the RDI for iron per patty. Dairy-free, with vegan and gluten-free options available.

Author: James Carter Jr
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 67 minutes
Yield: 10 burgers 1x
Category: Main Course
Method: Pan-Fry
Cuisine: American

Ingredients

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2.5 cups cooked green lentils
1 cup carrots, finely chopped
1 cup onion, finely chopped
3 cloves garlic, minced
0.5 cup walnuts
0.5 cup sunflower seeds
0.5 cup flour (chickpea flour recommended)
1 cup breadcrumbs (whole grain or gluten-free)
2 eggs (or 2 flax eggs for vegan)
2 tablespoons tomato paste
2 tablespoons vegan Worcestershire sauce
1 tablespoon fresh or dried thyme
1 tablespoon fresh or dried oregano
1 teaspoon fine sea salt
10 whole grain buns
Olive oil for cooking

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Instructions

Using a food processor, finely chop the onion, carrots, garlic, walnuts, and sunflower seeds individually for best texture. Transfer to a large bowl.
Add half of the cooked lentils to the food processor and pulse until slightly mashed. Transfer to the bowl along with the remaining whole lentils.
Add the breadcrumbs, thyme, oregano, and salt to the bowl. Stir to combine.
In a small bowl, beat the eggs with the tomato paste and Worcestershire sauce. Pour into the large bowl and stir everything together until fully combined.
Sprinkle in the flour a tablespoon at a time, stirring as you go. If the mixture is too wet, add more flour. Cover and refrigerate for 30 minutes to reduce moisture and help patties hold their shape.
Form into flat patties with your hands. Keep them somewhat flat with rounded edges. Do not make them too large or thick.
Heat olive oil in a skillet over medium heat for at least 5 minutes. Cook burgers for 5 to 6 minutes per side. Gently push edges against the side of the pan to ensure sides cook through. Look for a deep golden-brown crust before flipping.
Serve on a warm bun with your desired toppings.

Notes

Use green or brown lentils only. Red lentils become mushy and will negatively affect texture.
Vegan option: Replace eggs with 2 flax eggs (2 tablespoons ground flax plus 6 tablespoons water, rested 5 minutes until thickened).
Gluten-free option: Use chickpea or oat flour and gluten-free breadcrumbs.
Nut-free option: Replace walnuts with 0.5 cup extra sunflower seeds or rolled oats.
Freeze uncooked patties on a parchment-lined sheet for 45 minutes, then transfer to a freezer bag with parchment between each patty. Keeps up to 3 months.
Note: Total time includes 30 minutes of inactive chill time for best results.

Nutrition

Serving Size: 1 burger (without bun or toppings)
Calories: 245 kcal
Sugar: 5 g
Sodium: 398 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 33 mg

Find it online: https://www.benefitiany.com/classic-lentil-burgers/