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These Red Lentil Cauliflower Burger patties are baked and vegan, gluten-free, nut-free and grain-free. Sometimes all you need in life is a good, loaded burger and this vegan burger recipe hits the spot! Topped with homemade onion rings, roasted mini peppers and Chipotle habanero mayo…yum! Jump to Recipe
This red lentil cauliflower burger is so uber delicious that you really have to make it to know. Those buns are multigrain. Or make these pillowy white dinner rolls.
The red lentil cauliflower patties are just that.. lentils and cauliflower with spices and a little chickpea flour.. And the No Fail trick to use Cauliflower in burger patties!
Serve these vegan burgers with a side salad and a dipping sauce and you have one delicious wholesome meal. If you like lentils and cauliflower, this is it!
Ingredients for Red Lentil Cauliflower Burgers:
- Dried whole red/Indian brown lentils (Sabut Masoor) or other lentils (brown/green)
- Water
- Salt
- Garlic powder or fresh garlic cloves
- Spice mix of choice like berbere or garam masala
- Cauliflower
- Onion flakes or finely chopped onion
- Cumin powder
- Piri piri or cayenne or chili powder or other chili
- Olive oil
- Chickpea flour or breadcrumbs
Ingredients for Vegan Burger Toppings
- Baby spinach/greens
- Roasted mini peppers
- Onion rings with chickpea flour
- Pickled jalapeno
- Fresh cilantro
- Vegan Chipotle habanero mayo/cream(recipe below)
- Avocado slices, tomato slices or lettuce or other greens
Substitutions for Red Lentil Cauliflower Burger Recipe
- If you don’t have time to cook the lentils, use 1.5 cups canned, cooked lentils, drained and rinsed.
- Change up the toppings with sweet or cooling offsets like cucumber, raw red onions, or plain mayo
- Use a different sauce like BBQ or BBQ mayo
- Use different spices in the patty like curry powder, ranch, chipotle flakes, lemon zest, cajun blend, ethiopian berbere.
You can also freeze and keep the patties. Shape the patties and don’t bake, layer in an airtight container, separated with pieces of parchment paper. Thaw and bake.
How to Make Lentil Burgers with Cauliflower:
- Soak the lentils for 30 minutes or more in warm, hot water.
- Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
- Grate the cauliflower (in a food processor, blender, or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
- Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice.
- Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs, if needed (depends on moisture content in the lentils, cauliflower, etc.).
- Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
- Bake on parchment lined sheet for 20 minutes at 400 degrees F.
Step by Step Photos:
Cook the lentils. These are whole red lentils or Indian brown lentils (Sabut Masoor).
Grate cauliflower. I make the cauliflower rice in my Blendtec these days. Just pulse small florets a few times (1.5 to 2 cups at a time) and voila!
Spread and bake until lightly crisp on the edges.
Mix with cooked lentils, onion flakes, salt, spices.
Add a tablespoon or so chickpea flour so the patties can come together.
Make 4-5 inch 3/4 inch thick patties, or any size you want.
Bake 20 minutes at 400 degrees F.
Prep the vegan burger sandwich. Layer the mayo, spinach, onion rings.
Layer the burger patty, roasted peppers, pickled jaalpeno.
Add loads of spicy mayo.
Top with fresh cilantro and burger bun top. Enjoy!
More Vegan Burger Recipes from the Blog:
- Spicy Chickpea Lentil Burgers
- Lentil Walnut Burgers
- Lentil Quinoa Meatloaf Burger
- Kidney Bean Millet Beet Burger
- Easy Vegan Falafel Burger Recipe
- Peanut Carrot White Bean Burgers
- Grillable Veggie Burger – Black Bean Sunflower Seed Burger
Red Lentil Cauliflower Burger
This red lentil cauliflower burger with chipotle habanero mayo is fantastic. Topped with onion rings and roasted peppers. Vegan, gluten-free option.
Ingredients
Red Lentil Cauliflower Burger Patties
- 1/2 cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils (brown/green), or use 1 1/2 cups canned, cooked lentils, drained and rinsed
- 1/3 tsp salt
- 1/2 tsp garlic powder, or 3-4 garlic cloves minced
- 1/2 tsp spice mix of choice, like berbere or garam masala
- 1 3/4 cups water
- 1/2 head cauliflower grated, 1 1/2 - 2 cups
- 1 Tbsp onion flakes, or 3 Tbsp finely chopped onion
- 1/2 tsp cumin powder
- 1/2 tsp piri piri, or cayenne or chili powder or other chili to taste
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 Tbsp chickpea flour, or breadcrumbs or other flour as needed
Toppings
- Baby spinach/greens, onion rings (recipe below), roasted mini peppers (recipe below), pickled jalapenos, chopped fresh cilantro, chipotle habanero mayo (recipe below), avocado slices, tomato slices
Instructions
- Soak the lentils for half an hour or more in warm hot water.
- Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
- Grate the cauliflower (in a food processor, blender or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
- Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice. (You can use this mixture as is to load a burger or a taco too.)
- Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower, etc). Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
- Drizzle with olive oil, if using. Bake on parchment lined sheet for 20 minutes at 400 degrees F.
- Assemble the Burger: Top the bun with spinach/greens, some mayo, onion rings, warm lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.Or use your own toppings like cucumbers, raw red onion slices, pepper slices and such for a quicker fix up.
Onion Rings
- Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste. Add a teaspoon rice flour for crunchyness. (optional)Dip red onion slice in the the batter and place on parchment lined sheet.Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.
Roasted Mini Peppers
- Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.
Chipotle Habanero Mayo
- Mix 1 Tablespoon Chipotle habanero (I used Melinda's Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or homemade mayo or cashew cream or coconut cream.
Notes
Variations: Add spice blends like curry powder, ranch, chipotle flakes, lemon zest, cajun blend, ethiopian berbere.
Nutrition based on 1 lentil cauliflower burger patty only.
Nutrition
Calories: 82kcal, Carbohydrates: 14g, Protein: 6g, Fat: 1g, Saturated Fat: 1g, Sodium: 337mg, Potassium: 321mg, Fiber: 6g, Sugar: 2g, Vitamin C: 24mg, Calcium: 30mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Editor’s Note: This post was originally published in March 2013 and has been updated on Oct 15, 2019 for accuracy and comprehensiveness.
I love these burgers. The other day I took a patty out of the freezer (they freeze really well), served it in a toasted ‘bahn mi’ bun with Indian Lime Pickle, mayo and tomato. I was in heaven!
ohh!! sounds yummy
Just finished making these burgers and they are amazing! I doubled the recipe, and did a cup and a half of cooked rice as the “second” batch of lentils. Also used curry powder as my spice. Threw an egg in there at the end to make sure they held together, and they did!
Tasty.
Great texture.
Stayed together in the oven and in the pan.
I sautéed half of the burgers and they were amazing! Didn’t taste the baked burgers yet. But
Just finished making these burgers and they are amazing! I double the recipe, and did a cup and a half of cooked rice as the “second” batch of lentils. Also used curry powder as my spice. Threw an egg in there at the end to make sure they held together, and they did!
Tasty.
Great texture.
Stayed together in the oven and in the pan.
I sautéed half of the burgers and they were amazing! Didn’t taste the baked burgers yet. But
I love these! I’ve been making them for a few years. After making them a couple times I could do the steps much more quickly, and with a partner it’s a breeze. I crave these quite often and everybody I’ve made them for says they’re great. The toppings really elevate it. I do chipotle mayo, spring mix, onion slices and pickled jalapenos. I’ve done it with the onion rings and it’s next level.
Hi! How do you print your recipes? I love following your site on instagram!! 🙂
Some old recipes are not in a widget. I am adding the ones that were missed soon, then you will see a print button. Till then, you can copy and paste in word and print the page.
I had nearly given up on making vegan burgers but I’m glad I didn’t because these are fantastic! The burgers have more flavor and held together better than any others I’ve tried. Will definitely make these again.
yay!
Love these! The ingredients smelled so good putting it all together I almost wanted to eat it before shaping into patties. But as patties they are great. I just wrapped one in lettuce with some chipotle pepper flavored vegan mayo. I’m going to try with hummus too. I roasted the cauliflower stovetop. They did come out pretty flat and just made 6 patties. Next time I think I will double the recipe, which will be easy since there are so few ingredients, and make the patties thicker.
Richa, will the cauli get dehydrated enough not to release more moisture when finally combined together with the other ingredients?
Will salting and draining the cauli before roasting it help?
Roasting will reduce the moisture a lot and it will hardly release any more in the burger. You can roast it a min or 2 longer
I made just the veggie burger and not the extra things, and i absolutely loved it. i really liked the combined flavor of the cauliflower and the lentils. And it held its shape pretty good compared to other veggie burgers i’ve made. This is one of the best veggie burgers i’ve had. Thank you so much for the recipe.
yay!
I made these today. Sooooo tasty!! My first attempt at making a veggie burger. I dry fried the cauliflower rice then fried the onion & garlic in a little oil then added spices (cumin, Garam Masala, paprika and cayenne pepper). Threw the cauli back in with half the lentils and mixed. I blended the other half lentils so the patties would stick. Had to add an egg to bind it all together. Scrummy!! Thank you so much!