Why You’ll Love Mediterranean Lentil Burgers Recipe
These lentil burgers are a delicious alternative to traditional burgers and have plenty of texture without relying on meat. Lentils provide a substantial base, while ground cashews and oats help create a hearty consistency.
The combination of oregano, fresh herbs, Kalamata olives, sun-dried tomatoes, balsamic vinegar, and lemon juice gives every bite a bright Mediterranean-inspired flavor. Baking the patties also keeps preparation simple and allows you to cook several burgers at once.
Another great feature is how customizable they are. You can change the herbs, toppings, sauces, and serving style depending on what you have available. Serve them as classic burgers, add them to grain bowls, or pair them with a fresh Mediterranean salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cooked green lentils
- 1 cup raw cashews
- 1 cup rolled oats
- 1 tablespoon extra virgin olive oil
- 2 cups diced yellow onion
- 5 medium garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon fine sea salt, plus a small pinch
- Freshly cracked black pepper, to taste
- 1 1/2 teaspoons dried oregano
- 1 cup fresh herbs, finely chopped, such as basil, parsley, mint, or a combination
- 1/4 cup pitted Kalamata olives, finely chopped
- 2 tablespoons oil-packed sun-dried tomatoes, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons ground flax seeds
- Burger buns, for serving
- Sliced tomato, for serving
- Lettuce or arugula, for serving
- Green Goddess Pesto or your favorite pesto, for serving
- Tzatziki, for serving
- Hummus, for serving
Directions
- Add the rolled oats and raw cashews to a food processor fitted with an S-blade. Process until they form a coarse meal. Transfer the mixture to a large mixing bowl.
- Add the cooked green lentils to the food processor and pulse approximately five times. You want the lentils partially broken down rather than completely pureed. Transfer them to the bowl with the cashew and oat mixture and stir to combine.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and a small pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the diced red bell pepper and continue cooking for another 3 minutes.
- Stir in the sea salt, black pepper, oregano, fresh herbs, sun-dried tomatoes, Kalamata olives, balsamic vinegar, lemon juice, and nutritional yeast. Mix thoroughly, then remove the skillet from the heat.
- Transfer the cooked vegetable mixture to the bowl containing the lentils, oats, and cashews. Add the ground flax seeds and mix thoroughly until all the ingredients are evenly distributed. Using clean hands can make it easier to combine everything well.
- Preheat the oven to 375°F (190°C). Line one large baking sheet or two medium baking sheets with parchment paper.
- Divide the lentil mixture and shape it into 6 to 8 patties, depending on how large you want your burgers. Arrange the patties on the prepared baking sheet with approximately 1 inch of space between them.
- Bake for 30 to 35 minutes, rotating the baking sheet halfway through cooking. The burgers are done when the edges look crisp and the patties release easily from the parchment paper without leaving much residue behind.
- Serve warm on burger buns with sliced tomatoes, lettuce or arugula, and your choice of pesto, tzatziki, hummus, or other favorite burger toppings.
Servings and timing
This recipe makes approximately 6 servings, or 6 to 8 lentil burger patties depending on their size.
- Prep time: approximately 25 minutes
- Cook time: 35 minutes
- Total time: approximately 1 hour
- Servings: 6
- Yield: 6 to 8 patties
- Oven temperature: 375°F (190°C)
Variations
For a spicier burger, add crushed red pepper flakes, cayenne pepper, or finely chopped fresh chili to the vegetable mixture.
If you want an even stronger Mediterranean flavor, increase the Kalamata olives or sun-dried tomatoes. Chopped roasted red peppers can also be added for extra sweetness and color.
You can experiment with the fresh herbs depending on what is available. Parsley provides a fresh and versatile flavor, basil adds sweetness, and mint creates a particularly bright Mediterranean character. A combination of all three works beautifully.
For serving without traditional burger buns, place the patties in pita bread or wraps with lettuce, tomato, cucumber, and your favorite sauce. They can also be served over a salad or grain bowl.
For smaller portions, shape the mixture into mini patties and serve them as sliders. Keep an eye on them during baking because smaller patties may cook a little faster.
Storage/Reheating
Allow leftover Mediterranean lentil burgers to cool completely before storing them. Place the patties in an airtight container and refrigerate for up to 4 days. If stacking the burgers, place parchment paper between the layers to prevent them from sticking together.
For longer storage, freeze the cooked and cooled patties. Arrange them in a single layer until frozen, then transfer them to a freezer-safe container or bag. Separating the patties with parchment paper makes it easier to remove only the number you need. They can be frozen for up to 3 months.
To reheat refrigerated patties, warm them in a 350°F (175°C) oven for approximately 10 to 15 minutes or until heated through. You can also reheat them in a skillet over medium-low heat, turning occasionally.
Frozen patties can be thawed overnight in the refrigerator before reheating. For the best texture, use the oven, toaster oven, air fryer, or skillet rather than the microwave, as dry heat helps restore the crisp exterior.
FAQs
Can I make Mediterranean Lentil Burgers ahead of time?
Yes. You can prepare the burger mixture ahead of time and keep it covered in the refrigerator until you are ready to shape and bake the patties. You can also bake the burgers completely and refrigerate them for quick meals throughout the week.
What kind of lentils work best for lentil burgers?
Green lentils are ideal because they maintain some structure after cooking. This helps create patties with a hearty texture rather than a completely soft or mushy consistency.
Can I use canned lentils?
Yes. Canned green lentils can be a convenient option. Drain and rinse them thoroughly, then allow excess moisture to drain before measuring. Too much moisture can make the burger mixture softer and more difficult to shape.
Why are my lentil burgers falling apart?
The mixture may be too wet, the ingredients may not have been combined thoroughly enough, or the patties may need more time in the oven. Make sure the cooked lentils are well drained and mix the ground flax evenly throughout the burger mixture.
Can I cook these lentil burgers in a skillet?
Baking is particularly convenient because the patties can cook evenly without much handling. However, they can also be carefully cooked in a lightly oiled skillet over medium heat. Let one side develop a firm crust before gently flipping the burger.
What toppings are best for Mediterranean Lentil Burgers?
Fresh tomato, lettuce, arugula, cucumber, red onion, pesto, hummus, and tzatziki all pair well with the Mediterranean flavors. You can combine several toppings or keep things simple with one sauce and a few fresh vegetables.
Can I freeze Mediterranean Lentil Burgers?
Yes. Cooked lentil burgers freeze very well. Cool them completely, separate them with parchment paper, and store them in a freezer-safe container for up to 3 months.
Can I make smaller patties?
Absolutely. The mixture can be shaped into smaller patties for sliders, appetizers, or lighter portions. Since smaller patties can bake more quickly, begin checking them before the full 30 to 35 minutes have passed.
What can I serve with Mediterranean Lentil Burgers?
They pair nicely with roasted vegetables, potato wedges, sweet potato fries, couscous, quinoa, tabbouleh-style salads, cucumber salad, or a simple leafy green salad. They can also become part of a Mediterranean-inspired platter with hummus and fresh vegetables.
How do I know when the lentil burgers are done?
The patties should develop noticeably crisp edges and feel firmer than they did before baking. Another useful sign is that they should release easily from the parchment paper without leaving a wet layer of burger mixture behind.
Conclusion
Mediterranean Lentil Burgers turn simple plant-based ingredients into a hearty and flavorful meal. Lentils, cashews, oats, vegetables, fresh herbs, olives, and sun-dried tomatoes create patties with plenty of texture, while oregano, balsamic vinegar, and lemon add layers of savory and tangy flavor.
Whether served on toasted buns with hummus and fresh vegetables, topped with creamy tzatziki, or added to a salad or grain bowl, these versatile lentil burgers are easy to adapt to different meals. They also store and freeze well, making them a practical option for meal prep and convenient homemade lunches or dinners.
Mediterranean Lentil Burgers
Hearty Mediterranean lentil burgers packed with cashews, fresh herbs, Kalamata olives, and sun-dried tomatoes. Baked until crisp around the edges, they make a satisfying plant-based meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 3 cups cooked green lentils (see note)
- 1 cup raw cashews
- 1 cup rolled oats
- 1 tablespoon extra virgin olive oil
- 2 cups diced yellow onion
- 5 medium garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon fine sea salt, plus a small pinch
- Freshly cracked black pepper, to taste
- 1 1/2 teaspoons dried oregano
- 1 cup fresh herbs, finely chopped (basil, parsley, mint, or a combination)
- 1/4 cup pitted Kalamata olives, finely chopped
- 2 tablespoons oil-packed sun-dried tomatoes, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons ground flax seeds
- Burger buns
- Sliced tomato
- Lettuce or arugula
- Green Goddess Pesto or your favourite pesto
- Tzatziki
- Hummus
Instructions
- Place the oats and cashews in a food processor fitted with the S blade and grind into a meal. Transfer to a large bowl. Add the cooked lentils to the food processor and pulse five times. Transfer the lentils to the bowl and stir to combine.
- Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the bell pepper and cook for 3 minutes more.
- Stir in the remaining salt, black pepper, oregano, fresh herbs, sun-dried tomatoes, olives, balsamic vinegar, lemon juice, and nutritional yeast. Remove from the heat.
- Transfer the vegetable mixture to the bowl containing the cashews, oats, and lentils. Add the ground flax seeds and mix thoroughly until well combined.
- Preheat the oven to 375 degrees Fahrenheit and line one very large or two medium baking sheets with parchment paper.
- Form the lentil mixture into 6 to 8 patties, depending on your preferred burger size. Arrange the patties on the prepared baking sheet, leaving about 1 inch between each.
- Bake for 30 to 35 minutes, rotating the baking sheets halfway through. The burgers are ready when crisp around the edges and they slide easily from the parchment without leaving residue.
- Serve the burgers on buns with sliced tomato, lettuce or arugula, pesto, tzatziki, hummus, or your preferred accompaniments.
Notes
- Use well-drained cooked green lentils so the burger mixture does not become overly wet.
- Mixing the burger mixture by hand can help ensure the ingredients are evenly incorporated.
- Form 6 larger patties or up to 8 smaller patties according to your preferred serving size.
- For a fully vegan serving option, choose vegan burger buns and serve with hummus or a dairy-free pesto or tzatziki.
Nutrition
- Serving Size: 1 burger patty
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 0 mg
