Lentil Sliders

  • Yield : 6-8 sliders
  • Servings : 2-3
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 1m

Mini buns were cheaper so I made sliders instead of burgers. They were still very filling and I think sliders worked out better because if the patties were any bigger, they would have fallen apart when I tried to take them off the baking pan. These are packed with flavor. I invited over a non veggie buddy to chow down with me and she loved them!


  • 1 pack of slider buns
  • 2 cup of COOKED lentils
  • 1/2 yellow onion, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powerder
  • 1/2 teaspoon garlic granules (or powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Half of a red bell pepper
  • 1 jalapeño
  • 11 stems of cilantro
  • 1 Tablespoon tomato paste
  • 4 garlic cloves
  • 1 Tablespoon flour
  • 1 Tablespoon veggie broth
  • Burger fixings (lettuce, pickles, tomatoes, cilantro, mushrooms...)


Step 1

Preheat your oven to 350° Toss 1 cup of lentils and the diced onions with all the spices (oregano, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper).

Step 2

In a food processor or blender pulse the garlic, then pulse in cilantro, tomato paste, bell pepper, and jalapeño. Then lastly pulse in the remaining cup of lentils. The mixture shouldn't have any huge chunks but smaller chunks are good. It should be a little sticky, this will hold the patties together.

Step 3

Combine both lentil mixtures then add the flour and broth until they are fully incorporated.

Step 4

Form patties that will fit your slider buns. I made mine pretty thick and came out with 7.5 sliders. (7 good ones and one dinky one haha).

Step 5

Bake on parchment paper if you have it. This will make the sliders easier to get off the pan...I didn't use it but I wished I had. Bake for 30 minutes at 350°.

Step 6

Assemble sliders and CHOW DOWN!


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Comments (4)

  1. posted by Seamus Dobbs on February 20, 2016

    Explain the Buns….. These look like white flour, hardly plant based!!!!!

    • posted by Stephanie Lundstrom on March 7, 2016

      How is flour not plant based? Do tell…

    • posted by Chris Hawkins on September 17, 2017

      It doesn’t seem like people comment or respond here much, but I just have to say something in response to Seamus Dobbs.

      Ummm… What? :-/ Were there active, firing neurons involved in that comment? Please explain to the world where the “white flour” you get comes from if not from grains or some plants based material. White flour may be primarily made from the endosperm of the kernel of a grain, resulting in less nutritional value and mostly starch, but, again… Ummm… What? :-/

  2. posted by Amy on June 27, 2017

    Can you make these on the stove top with a pan


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