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Spicy Lentil Burgers

Cook Time25 mins
Total Time40 mins
Course: Main Course
Keyword: gluten-free, high-protein, oil-free, soy-free
Servings: 4 2 patties per serving
Calories: 339kcal
Author: J. Plants


  • 400 g. | 2 cups Lentils cooked or canned
  • 140 g. | 1 cup Almonds
  • 3 Dates pitted
  • 2 cloves Garlic
  • 40 g. | 4 tsbp. Burger spices


  • When using dry lentils, soak and cook ⅔ cup (133 g.) of dry lentils according to the method.
  • Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
  • Add all of the ingredients to a food processor and blend into a chunky mixture, scrape down the sides of the food processor to prevent any lumps if necessary.
  • Alternatively, crush the almonds, add all of the ingredients to a large bowl and mash them into a chunky mixture.
  • Put all of the mixture on the baking sheet, flatten it into a 1-inch thick square, cut the square into 8 patties and if preferred, shape each patty into a 1-inch thick disk before baking.
  • Bake the patties for 15 minutes, then take the baking sheet out of the oven, flip the patties and bake for another 10 minutes.
  • Take the patties out of the oven once the crust is crispy and browned, then let them cool down for about a minute.
  • Serve the patties with the optional toppings, whole wheat buns and enjoy!
  • Store the patties in an airtight container in the fridge, and consume within 3 days. Alternatively, store each patty separately in the freezer, using Ziploc bags, for a maximum of 60 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the patties.


If you’re using dry lentils, cook them in vegetable stock for a more flavorful patty.
Generic store-bought burger spices work perfectly, but a variety of spice mixes like Cajun or Adobo spices fit as well.
If you’re using canned lentils, make sure to drain all of the excess liquid.
(can be substituted with pumpkin seeds)