Foolproof Mega Lentil Burger

If you’re tired of mushy veggie burgers that fall apart, dry ones that taste like cardboard, or expensive store-bought ones with too many ingredients, then give this one a shot.


– 1 C of brown rice, cooked – 1 3/4 C of cooked lentils (brown, green or black; not orange/red) – 1 medium onion, coarsely chopped – 1 clove garlic – 1 C of sweet potato, chopped (skins on) – 1/2 C of walnuts, chopped – 1/3 C of ketchup (or tomato paste) – 1 Tbsp of dijon or yellow mustard – 3 Tbsp of flax meal – 1 tsp of sea salt – 1/4 tsp of cayenne pepper or black pepper – 3/4-1 C of coarse cornmeal (polenta), as needed

Ideally, pre-cook your rice and lentils and let cool. If you have some in fridge as leftovers, even better (the drier they are the better). If not, cook them up, remove from heat and set aside. Preheat oven to 450 degrees and lightly oil a baking sheet or line with parchment paper.

In food processor combine onion, garlic, sweet potato and walnuts. Process until finely chopped and uniform consistency. Add cooked rice and lentils and process once more, scraping down the sides as needed. Transfer mixture to a large bowl and add ketchup or tomato paste, mustard, flax meal, salt, cayenne (or black pepper), and stir well.

Add corn meal until mixture is thick and you're able to easily form a patty in your hands. Make small palm sized patties, think slider size. You can make them larger, but the smaller ones bake up a little better and have less risk of breaking apart.

Place formed patties on baking sheet, evenly spaces apart so they have room to cook, and be flipped. Bake for 15-20 minutes, then carefully flip over. Return to oven and bake for an additional 15-20 minutes until both sides are evenly browned and they have a nice crisp coating.

Serve on bread, bun, lettuce wrap of choice, or simply crumble over a salad. Top with your favorite burger fixings and save any for later. Enjoy!