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close-up of BBQ lentil burger
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5 from 3 votes

BBQ Lentil Burger (Vegan Red Lentil Veggie Burger)

A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options)
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Burger
Cuisine: American
Keyword: lentil burger recipe, lentil patties, lentil veggie burger, vegan bbq burger, veggie burger
Servings: 5
Author: Vegan Richa

Ingredients

Lentils and Veggies for patties:

  • 3/4 cup split red lentils pink or orange lentils
  • 2 cups water
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped cauliflower
  • 1/4 cup chopped carrots
  • 2 cloves garlic
  • 1/2 inch ginger
  • 1/4 cup chopped red or orange bell pepper

Flavor for Burger patties:

  • 2 tablespoon BBQ sauce use soy-free if needed or my homemade BBQ sauce
  • 1 teaspoon chipotle pepper powder
  • 1 teaspoon onion flakes or powder
  • 1/2 teaspoon salt
  • 2 tablespoon flaxmeal
  • 2 tablespoons sesame seeds
  • 1/4 cup breadcrumbs
  • 2 to 4 tablespoons all purpose flour or oat or other flour

Other Toppings

  • burger toppings of choice like sliced red onion, pickled onion, lettuce, tomato, bbq sauce, etc.
  • burger buns or greens, as needed

Burger glaze

  • 2 tablespoons bbq sauce
  • 2 teaspoons hot sauce

Mango Cabbage Slaw

  • 2 cups shredded cabbage
  • 1/3 cup thinly sliced mango or apple
  • 1/2 cup shredded carrot
  • 3 to 4 tablespoon vegan mayo or non dairy yogurt or Cashew cream
  • 2 teaspoons apple cider vinegar or white vinegar
  • 2 teaspoons maple syrup
  • dashes of salt, pepper, celery seeds and herbs of choice
US Customary - Metric

Instructions

Make the slaw.

  • Slice mango, carrot and cabbage.
  • Add the mayo or non dairy yogurt, vinegar, maple, salt, pepper and sugar. Mix well. Fold in the slaw. Taste and adjust and set aside . Add some lemon for extra tang if needed.

Make the burger patties.

  • Wash the lentils and add to pan with water, garlic, and salt and cook over medium heat partially covered for 14-16 minutes or until cooked or al dente . Drain and add to a bowl.
  • Add the cauliflower, ginger, garlic, carrot, and peppers to a food processor. Process to make a finely chopped meal. (I roughly chop the veggies and process them. You can also use a grater. Use sizes of veggies accordingly)
  • Add veggies to the lentil bowl. Add in the spices, bbq sauce, flax seed meal and sesame seeds and mix in. Then fold in the breadcrumbs and 2 tablespoons flour. Mix and let sit for for a few minutes. Check if the mixture isn’t too wet, when you press it, moisture shouldn’t leak and pool.
  • Shape into patties by hand or by using a cookie cutter. In a small bowl mix the glaze: bbq sauce, hot sauce, and 1 teaspoon or oil or water.
  • To bake: place the burgers on parchment lined sheet. Brush with glaze. Bake at 400º F (205º C) for 20-25 minutes. Once the center is set, glaze again and remove from oven. Once baked, these patties can be grilled quickly for grill marks, if you like.
  • To pan fry: Heat a skillet over high heat. Add oil, reduce heat to medium once hot. Place the burger patties in the skillet. Cook 3-4 minutes each side until golden brown. Glaze one side and remove from skillet.

Assemble the BBQ lentil burgers.

  • Layer lettuce/greens, bbq sauce, red onion slices/pickled onion, slaw and burger patty.

Video

Notes

Variations:
Add 1-2 teaspoon Sriracha to the patty mixture for a spicier patty.
Nutritional values don't include buns or toppings, since how you serve may vary.
BBQ lentil burgers are naturally nut-free. For soy-free, choose a soy-free BBQ sauce and make sure your buns/toppings are soy-free. For gluten-free, use gluten-free breadcrumbs and oat flour instead of all-purpose flour. Make sure that your buns and toppings are all gluten-free.
One of the keys to great flavor in these is a really good bbq sauces use your fave or make your own, like my home-made BBQ sauce.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 601mg | Potassium: 558mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3751IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 4mg