Veggie burgers have a bad reputation. Usually, they are either dry, tasteless pucks or mushy piles that squish out the sides of the bun.
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These gluten free Lentil Burgers are neither.
They are crispy on the outside, tender on the inside, and hold their shape perfectly.
The secret? We don’t boil the lentils.
By soaking raw red lentils and grinding them (similar to how you make falafel), we create a batter that binds itself. No eggs, no flour, and absolutely no mush.
A Little Story About This Dish
I spent years trying to make the perfect veggie burger.
I tried binding cooked lentils with rice, oats, and gluten-free crumbs. They always fell apart on the grill. It was embarrassing.
Then I tried the “soak-only” method.
I was skeptical. Can you really eat “raw” lentils?
Yes, because they cook inside the patty while it fries or bakes. The result was a texture revolution. These gluten free Lentil Burgers actually have a “bite” to them. My meat-eating friends ask for these over beef now.
Get Ready to Cook!
What to Expect:
This is a high-protein, vegan recipe. The texture is hearty and slightly nutty.
Before You Begin:
You must plan ahead. The lentils need to soak for exactly 2 hours. Set a timer.
If you soak them too long, they may sprout or get too soft. If you soak them too short, they will be crunchy. Two hours is the magic number.
The Heart of the Dish: Ingredients You’ll Need
We rely on fresh aromatics to punch up the flavor.
| Quantity | Ingredient | Note |
| 1 1/2 cups | Dried Red Lentils | Raw (do not boil) |
| 2 large | Garlic Cloves | Minced |
| 1/3 cup | Shallot or Onion | Small dice (1 small onion) |
| 1/3 cup | Grated Carrots | Squeezed very dry |
| 1 tbsp | Tomato Paste | Adds savory depth (umami) |
| 1/4 cup | Fresh Cilantro | Chopped |
| 1 tsp | Salt | Or to taste |
| 1/2 tsp | Black Pepper | |
| As needed | Oil | Neutral oil (if frying) |
Let’s Get Cooking! Step-by-Step Guide
Follow this guide to get gluten free Lentil Burgers that actually stay together.
Phase 1: The Soak
1. Hydrate the lentils
Place your dried red lentils in a large bowl. Cover them with cold water by at least 2 inches. Let them soak for exactly 2 hours.
2. Drain well
Pour the lentils into a fine-mesh colander. Rinse them thoroughly under cold water. Shake off as much excess water as possible. Wet lentils make a wet dough, so drain them well.
3. Prep the carrots
Grate your carrots. Now, grab a handful of paper towels or a clean kitchen towel. Wrap the carrots and squeeze hard. You want to remove all that extra juice. This prevents the burgers from getting soggy.
Phase 2: The Blend
4. Combine ingredients
Get your food processor ready. Toss in the drained lentils, garlic, shallot (or onion), squeezed dry carrots, tomato paste, cilantro, salt, and pepper.
5. Pulse (Don’t puree!)
Pulse the machine a few times. You want to break everything down until it sticks together when you pinch it, but you do not want a smooth hummus-like paste. Keep some texture. It should look like colorful rubble.
6. Shape the patties
Scoop out about 1/4 cup of the mixture. Use your hands to press firmly and shape it into a patty about 1/2-inch thick. You should get about 12 patties.
Phase 3: The Cook
Option A: The Bake (Oil-Free)
Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Arrange the patties in a single layer. Bake for 10 minutes, flip them gently, and bake for another 10 minutes until crispy.
Option B: The Pan-Fry (Crispier)
Heat a generous layer of neutral oil in a large non-stick skillet over medium heat. Place the patties in the hot oil. Fry for 3–4 minutes per side. They should turn deep golden brown and form a crunchy crust. Move them to a paper towel-lined plate to drain.
Mastering the Dish: Pointers for Perfection & How to Store
Why Red Lentils?
Red lentils are softer and break down more easily than brown or green lentils. For this raw-soak method, red lentils are the only variety that cooks through perfectly in the short frying time. Do not swap these for green lentils.
Flavor Variations
These gluten free Lentil Burgers are a blank canvas.
- Spicy: Add a pinch of cayenne or chili flakes.
- Curried: Add a teaspoon of curry powder.
- Mediterranean: Swap cilantro for parsley and add a pinch of cumin.
Storage
Leftover cooked patties keep well in the fridge for up to 5 days in an airtight container.
Freezing
These freeze beautifully. Freeze the uncooked formed patties on a baking sheet, then transfer to a bag. You can fry them straight from frozen (just add a minute or two to the cook time).
rispy Gluten Free Lentil Burgers (No Mush)
- Total Time: 30
- Yield: 12 1x
- Diet: Vegan
Description
These Gluten Free Lentil Burgers use a soak-and-blend method to create the perfect texture without mushiness. They are vegan, high-protein, and stay crispy whether baked or fried.
Ingredients
1 ½ cups dried red lentils (Do not use cooked/canned)
2 large garlic cloves, minced
1 large shallot or 1 small onion, diced small (about ⅓ cup)
⅓ cup grated carrots, squeezed dry (about 3 small carrots)
1 tablespoon tomato paste
¼ cup chopped fresh cilantro
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper
Neutral flavored cooking oil (optional, for pan frying)
Instructions
1. Place red lentils in a bowl and cover with water by 2 inches. Soak for EXACTLY 2 hours. (Do not cook them).
2. Drain lentils and rinse thoroughly. Shake off excess water.
3. Grate the carrots, then squeeze them tightly in a paper towel to remove as much moisture as possible.
4. Add drained lentils, garlic, shallot/onion, dried carrots, tomato paste, cilantro, salt, and pepper to a food processor.
5. Pulse until combined and the mixture sticks together when squeezed. It should look like coarse rubble, not a smooth paste.
6. Scoop ¼ cup portions and shape into 12 patties (approx ½-inch thick).
7. OPTION 1 (BAKED): Preheat oven to 400ºF (200ºC). Place patties on a parchment-lined sheet. Bake 10 minutes, flip, and bake 10 more minutes.
8. OPTION 2 (FRIED): Heat oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until deep golden and crispy. Drain on paper towels.
Notes
**The Soak Rule:** Do not shortcut the soaking time. Less than 2 hours makes them crunchy; longer than 2 hours makes them soggy. Do not use canned lentils.
**Dry Veggies:** Squeezing the water out of the carrots is crucial to keep the burgers firm.
**Make Ahead:** Uncooked patties can be frozen on a baking sheet and then transferred to a bag. Cook from frozen.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop or Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 95
- Sugar: 1
- Sodium: 200
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 4
- Protein: 6
- Cholesterol: 0
If you want fresh flavors in your gluten-free kitchen, give these recipes a try:
- Cozy White Bean Mushroom Stew
- Creamy Stovetop Gluten Free Mac and Cheese
- Crispy Gluten-Free Hush Puppies (Classic & Easy!)
Your Burning Questions Answered!
Are lentil burgers gluten-free?
These specific burgers are 100% gluten-free because we use raw lentils and no breadcrumbs. However, restaurant versions often use wheat flour or breadcrumbs as a binder, so always ask.
Are lentils ok for a gluten-free diet?
Yes, lentils are naturally gluten-free legumes. However, cross-contamination is common in farming. Always buy dried lentils that are labeled “Certified Gluten-Free” or check the packaging for “processed in a wheat-free facility.”
How to keep lentil burgers from falling apart?
The secret is texture. If you use cooked, boiled lentils, they turn to mush. By soaking raw lentils and grinding them, the proteins stay intact. When heat hits them, they bind together firmly without needing eggs or flour.
Dig In & Enjoy!
These gluten free Lentil Burgers are colorful, vibrant, and packed with flavor.
Serve them on a gluten-free bun with avocado and salsa, or crumble them over a salad for a protein boost. You won’t miss the meat one bit.
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