Vegan Lentil Burgers Recipe

When my kids were 1 year old and they loved broccoli, sweet potato, spinach and any other amazing veggie you can imagine I really thought my kids won’t be like other kids. They will grow up simply loving all kinds of veg and superfoods. If they don’t know fried nuggets, they won’t ask for fried nuggets. Then they went to school, and to birthday parties and to play places where ALL they had were nuggets. Needless to say that was the end of steamed fish and broccoli.

Point being: yes, I am now one of those mums who has to find innovative ways for her kids to eat greens and superfoods. I try not to be obsessive, but hanging strong into the nutritious and delicious belief. Veggie burgers are my thing since I find that it’s the easiest way to “trick” them. They are delicious, they look good and they are super healthy.

Ingredients (from Lidl)
  • One egg – optional if you are not vegan

Thanks again to Lidl for providing great solutions for every day cooking.


Boil 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed (around 30 minutes). Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, black pepper and cumin and stir until the spinach is wilted (3-4 minutes).

Add the spinach mixture, breadcrumbs, walnuts or Brazil nuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour (overnight is good too).

Break an egg in the mixture if you like, it forms more firm burgers but it’s not necessary.

Preheat the grill to 180C. Make the patties to a size of your preference and put them in the grill for 20-25 minutes. Serve with buns, lettuce and tomato (or anything else you like!)

Enjoy 🙂



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