Lentil Veggie Burgers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.

	this recipe	typical
fat	0%	1%
salt	1%	0%
aromatics	14%	1%
vegetables and beans	11%	0%
egg	17%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

480 g	2 1/2 cups cooked regular green lentils*
75 g	1/2 medium yellow or white onion
9 g	3 cloves garlic, peeled
100 g	2 large eggs (optional*)
40 g	1/2 cup old-fashioned oats
33 g	1/3 cup fresh cilantro or parsley leaves
3 g	1 teaspoon chili powder
2 g	1 teaspoon ground cumin
6 g	1 teaspoon fine salt
1 g	1/4 teaspoon freshly ground black pepper
61 g	1 medium carrot, peeled and grated on a box grater
	Up to 1/2 cup flour of choice, if needed (oat flour, all-purpose, etc.)
	Avocado oil or extra-virgin olive oil, for brushing
416 g	8 buns of choice (hamburger buns, English muffins or flatbread), toasted
	Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayonnaise or mustard
	Greens: Lettuce, arugula or spinach
	Add some crunch: Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
	Tomato slices

Method: 8 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I am excited to have found a burger recipe that is so easy to make. Thank you Kate! All of my patties flipped well and stayed in tact! I doubled the recipe and made one vegan batch/one batch with eggs. The vegan batch did not need any extra flour and I also ad” — a cook, 5.0★

“Hello Kate I recently signed up to receive your recipes. I had a jar of lentils in my cupboard for goodness knows how long, and didn't want to throw them out. So, I made your lentil burgers. O my, they are so tasty, and held together beautifully. The bu” — a cook, 5.0★