Spiced Lentil Burgers with Tahini Slaw (Vegan)

by

Spiced Lentil Burgers with Tahini Slaw are made from pantry staples and come together in just 30 minutes. They’re vegan, gluten-free, freezer-friendly, and packed with nutrients.

Why You’ll Love These Lentil Burgers

While there are plenty of frozen veggie burgers available these days, many still lack the satisfying texture and savory depth of a true meat patty. So, I set out to create a wholesome, flavorful lentil burger that’s egg-free, gluten-free, and free from any processed binders.
Like my Black Bean Burgers, these lentil patties rely on pantry staples such as lentils, tomato paste, and basic spices. Plus, they don’t require any chilling before cooking, which means you can whip them up in about 30 minutes.
If you enjoy a good veggie burger, you’ll also want to try my Wild Rice Burgers and Portobello Burgers!

The Ingredients

  • Lentils: These burgers get their protein and fiber from lentils. Some are mashed to act as a binder, while the rest are left whole for texture. You can cook your own lentils at home or use pre-cooked, vacuum-packed lentils for convenience.
  • Carrots: Grated or matchstick carrots add a touch of sweetness and color to the patties.
  • Tomato Paste: Provides brightness and a boost of umami flavor.
  • Garlic: You can use fresh or dried garlic (granulated) for flavor.
  • Spices: A blend of paprika, cumin, and onion powder brings these burgers to life. You can also add coriander or a pinch of cayenne for extra flavor.
  • Tahini: This creamy sesame seed paste is used in the slaw and pairs perfectly with the spiced lentil patties.
  • Slaw: Use a bagged coleslaw mix or shred your own cabbage for a crunchy, fresh slaw.
  • Parsley: Adds a fresh, lemony note to both the patties and the slaw.
  • Buns: Serve these lentil burgers on your favorite bun, or over greens, quinoa, or cauliflower rice. The tahini slaw adds a crunchy contrast to the earthy lentil patties, and a bit of tahini under the patty helps hold everything together.

Step-by-Step Instructions

Step 1: Make the Lentil Burger Patties

In a large bowl, mash 1 cup of the lentils. Stir in the remaining 1/2 cup of whole lentils along with the other burger ingredients. Mix everything until well combined, then divide and shape the mixture into 4 patties.

Step 2: Cook the Patties

Heat a large skillet over medium-high heat and cook the lentil patties until golden on both sides.

Step 3: Prepare the Tahini Slaw

In a bowl, mix together all the slaw ingredients until well combined.

Step 4: Assemble the Burgers

Add a lentil patty to each toasted bun and top with the tahini slaw. Enjoy!

Serving Suggestions

    These lentil burgers are versatile and pair well with a variety of salads and sides. Here are a few ideas:

    • Cucumber Salad: Try my Smashed Cucumber Salad or Cucumber Avocado Salad.
    • Pasta Salad: My Healthy Creamy Pasta Salad complements the flavors nicely.
    • Potato Salad: For a classic side, serve with my Pesto Potato Salad.
    • Sautéed Veggies: Garlic-Herb Sautéed Zucchini or Sautéed Broccoli are great veggie options to round out the meal.

    These Spiced Lentil Burgers with Tahini Slaw are a flavorful, healthy, and easy-to-make meal that’s perfect for any occasion!

    Equipment

    • Mixing bowls
    • Large skillet
    • Grater

    Ingredients 

    Spiced Lentil Burgers

    • 1 3/4 cups cooked green lentils from dried or 1 (15-oz.) can of drained and rinsed lentils
    • 2 Tbsp. tomato paste
    • 3/4 tsp. kosher salt
    • 3/4 tsp. smoked paprika
    • 3/4 tsp. ground cumin
    • 1/2 tsp. granulated garlic
    • 1/2 tsp. onion powder
    • 1/2 tsp. black pepper
    • 1/2 cup finely grated carrots
    • 2 Tbsp. chopped fresh parsley
    • 2 to 3 Tbsp. oat flour
    • 2 to 3 Tbsp. extra-virgin olive oil for cooking
    • 4 buns or wraps
    • 1 large ripe avocado, thinly sliced

    Tahini Slaw

    • Juice of 1 lemon
    • 2 Tbsp. tahini
    • 1 tsp. granulated sugar
    • 1/4 tsp. kosher salt
    • 2 cups shredded red cabbage
    • 1/2 cup shredded (or matchstick) carrots
    • 1/4 cup chopped fresh parsley

    Instructions 

    1. Place 1 1/4 cups of the lentils, tomato paste, and spices (smoked paprika through black pepper) in a large bowl. Use the bottom of a measuring cup or a potato masher to very thoroughly mash. (You can also blend in the food processor.)Stir in remaining 1/2 cup whole lentils, along with carrots, parsley, and 2 Tbsp. oat flour. Mix until the mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add an additional 1 Tbsp. oat flour, if needed. Form into 4 patties about ¾” thick.
    2. Prepare slaw by combining lemon juice, tahini, sugar, and salt in a medium mixing bowl; whisk until smooth. Add cabbage, carrots, and parsley; mix well to coat. Set aside.
    3. Heat oil in a large skillet over medium heat. Cook lentil patties until deeply browned and crisp on bottom side, about 3 minutes. Carefully turn and repeat on the other side.
    4. Serve burgers on toasted buns with Tahini Slaw, sliced avocado, and your condiments of choice (I love adding a little hummus or yogurt dip.)
    NUTRITION INFORMATON: Serving: 1burger with slaw | Calories: 356kcal | Carbohydrates: 55g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 745mg | Fiber: 12g | Sugar: 10g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

    You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!

    Leave a Comment