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.

Crispy Lentil Burgers: Gluten Free and vegan(No Mush)

Name: rispy Gluten Free Lentil Burgers (No Mush)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Vegan
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)

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

Scale

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)

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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