Lentil Burgers (a.k.a. Hippy Burgers)

Yes, instead of hamburgers, I fed my family lentil burgers. We nicknamed this lentil recipe “Hippy Burgers”. Don’t let the name frighten you, these vegan burgers were a hit with my crew!

lentil burgers

Time required: 45 minutes

What you need:

  • 2 cups lentils (any kind)
  • 1 cup rolled oats
  • 1/2 medium-sized white onion
  • 2 cloves garlic
  • 1/4 tsp salt
  • 3 carrots (grated) *grated beets would also taste awesome!
  • 1 cup frozen peas
  • 1/4 tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 1-2 tbsp olive oil

How to make lentil burgers:

Measure and pour the lentils into a large pot, rinse the lentils until the water becomes clear. Add more water (pot should contain roughly 25% lentils and 75% water) and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes until the lentils have a mushy consistency (this is very important to successful lentil burgers!). Grate the carrots and chop the garlic and onion while you wait for the lentils to cook. Saute the onion, garlic, carrot, and peas in 2 tbsp of balsamic vinegar and 2 tbsp of water.

Once the lentils have cooked, drain them well. Mix in the sauteed vegetables, rolled oats, and the salt and pepper. Let the mixture cool (again, this step is important to keeping the lentil burgers from becoming crumbly), then shape into approximately 10 medium-sized burgers (the burgers can be put in a container and refrigerated until later if you like prepping your meal earlier in the day). Shaping the burgers is also a great way for your mini-chefs to assist with making the meal!

Add 1-2 tbsp olive oil to a large skillet, heat to a medium setting, and pan-fry each of the lentil burgers for approximately 5 minutes per side (or until slightly crispy). Place on a bun, a slice of bread, or wrap in lettuce (if you’re feeling uber hippy-ish). Use the topping of your choice or feel free to use our suggestion below!

Lentil burger topping:

I topped each burger with Dijon mustard and a simple guacamole (1 mashed avocado, 1 clove garlic, the other half of the onion used in the lentil recipe, a pinch of salt, and 1 tbsp lemon juice).


To save on the cost of buns, I served our lentil burgers on whole grain bread (gluten-free Chia Bread from Silver Hills Bakery is featured in the photo below). We also ate our burgers with a side salad to ensure our meal contained 75% vegetables. My husband, who had spent the day working hard outdoors, loved that the meal was filling without making him feel bloated or heavy -a downside of meat hamburgers.

lentil recipes

Disclosure: This is an unsponsored post and part of My Real Review’s initiative to bring our readers easy, healthy, family-friendly recipes.


  1. Carolyn says

    I made these last night and it was a huge failure. The patties didn’t stick together at all! We called it lentil crumble instead. I wonder what I did wrong. Any tricks for helping them stick together? I used red lentils and Bob’s Red Mill wheat-free rolled oats.

    • says

      I have found that if the lentils are too wet then they don’t stick together as well (but at the same time they can’t be overly dry either). Also, cooking the lentils until they are nice and mushy helps too (like the consistency of mashed potatoes). Hopefully next time is more successful!!

      • Carolyn says

        Thanks Nicole! Maybe I didn’t cook the lentils long enough. We liked the flavour, so I will try again!