Introduction

These Spinach and Lentil Burgers are a delicious, plant-based option packed with protein and flavor. Easy to make and perfect for a healthy meal, they bring a hearty texture and vibrant taste to your dinner table.

The image shows two stacked lentil patties with a rough texture, highlighting whole orange lentils and chopped green spinach mixed in. The patties have a browned, slightly crispy surface with a seared pattern. They rest on fresh spinach leaves arranged loosely on a white plate, with a few loose lentils scattered around. In the background, there is a blurry white bowl with a light sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked lentils (mashed)
2 cups fresh spinach (chopped)
½ onion (finely chopped)
2 garlic cloves (minced)
½ cup breadcrumbs or oat flour
1 egg or flaxseed egg
1 tsp cumin
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp olive oil

Instructions

Step 1: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion and minced garlic until they are soft and fragrant, about 3-4 minutes.
Step 2: Add the chopped spinach to the pan and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
Step 3: In a large bowl, combine the mashed cooked lentils with the sautéed vegetables. Add the egg or flaxseed egg, breadcrumbs or oat flour, cumin, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step 4: Shape the mixture into 4 to 5 even-sized patties, pressing firmly to hold them together.
Step 5: Heat a non-stick skillet over medium heat and lightly grease it. Pan-fry the patties for 3 to 4 minutes on each side until they turn golden brown and have a crispy exterior.
Step 6: Serve the lentil burgers warm, either on buns with your favorite toppings or over a fresh salad for a lighter option.

Tips & Variations

For a vegan version, substitute the egg with a flaxseed egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes.
Feel free to add finely chopped bell peppers or grated carrots for extra texture and nutrients.
If the mixture feels too wet, add more breadcrumbs or oat flour to help bind the patties better.
To make these burgers gluten-free, use gluten-free breadcrumbs or oat flour certified gluten-free.

Storage

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to preserve their texture. You can also freeze the patties before cooking; freeze on a tray until firm, then transfer to a freezer bag and keep for up to 2 months. Cook from frozen, adding a couple extra minutes to the cooking time.

How to Serve

Two thick lentil patties stacked on each other sit on a bed of fresh dark green spinach leaves, the patties showing orange lentils mixed with bright green chopped spinach throughout with a golden-brown crispy outside. The texture looks crunchy on the edges while remaining dense and packed with visible lentils and greens. The background features a white marbled texture with a blurred white sauce bowl in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these burgers instead of pan-frying?

Yes, you can bake the patties on a lined baking sheet at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.

What can I use instead of lentils?

You can substitute cooked chickpeas or black beans, mashed, for the lentils. Adjust the seasoning and binding ingredients as needed to achieve a similar consistency.