Plant‑based eating is more than a trend—it’s a flavorful, healthy way to nourish your body and reduce your environmental footprint. These Spinach and Lentil Burgers offer a hearty, protein‑rich, and fiber‑packed alternative to traditional meat burgers. Whether you’re a vegetarian, vegan, or simply trying to include more whole foods in your diet, this recipe is versatile, easy to make, and supremely satisfying.
Why Spinach and Lentil Burgers Shine
- Powerful nutrition: Lentils bring plant protein, fiber, iron, and folate, while spinach contributes vitamins A, C, and K, along with antioxidants like lutein and zeaxanthin. Together they support immune health, digestion, and even eye health.
- Versatility: These burgers can be adapted for vegan and gluten‑free diets, customized with herbs, spices, and additional veggies.
- Meal‑prep friendly: You can make them ahead, freeze for later, or cook fresh. They’re ideal for busy weeknights.
Ingredients
Makes about 4–5 patties
- 1 cup cooked lentils, drained and mashed
- 2 cups fresh spinach, chopped
- ½ onion, finely chopped
- 2 garlic cloves, minced
- ½ cup breadcrumbs (or oat flour for gluten‑free)
- 1 egg (or flaxseed egg for vegan version)
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for cooking)
Instructions
- Prepare the aromatics & greens
Heat about 1 teaspoon olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant (≈ 3 minutes). Add the chopped spinach and cook until wilted (1–2 minutes). - Mash and mix
In a bowl, mash the cooked lentils. Then add the sautéed vegetables, breadcrumbs (or oat flour), egg (or flaxseed egg), and spices (cumin, paprika, salt, pepper). Mix thoroughly to a moldable consistency. If too dry, add a little water; if too wet, more breadcrumbs or oat flour. - Shape patties
Divide the mixture into 4 or 5 portions. Form into patties of even size. If needed, chill in the fridge for 15–20 minutes to help them firm up. - Cook
Heat the remaining oil in a nonstick skillet over medium heat. Cook each patty about 3–4 minutes per side, until golden brown and crisp on the edges. Optionally, you can bake them (375°F / ~190°C) for ~20 minutes, flipping halfway, for a lower‑oil version. - Serve
Serve on toasted buns with toppings such as lettuce, tomato, avocado, or a sauce like tahini or yogurt‑garlic. For a lighter option, wrap in lettuce or place over a bed of greens with dressing.
Variations & Substitutions
- Vegan option: Use a flaxseed egg (1 Tbsp ground flaxseed + 3 Tbsp water, set aside for ~5 min).
- Gluten‑free option: Use oat flour or certified gluten‑free breadcrumbs.
- Add grated vegetables like zucchini or carrots for extra moisture and nutrients.
- Spice it up: smoked paprika, chili flakes, fresh herbs like parsley or cilantro.
Nutrition & Yield
- Serving size: about 1 patty (recipe yields ~4‑5 patties)
- Calories per patty: ~180 kcal
- High in fiber, protein; moderate in healthy fats (especially if using olive oil)
Expert Tips
- Let patties rest in refrigerator before cooking to help them hold together.
- If moisture is an issue, adjust binding agents (breadcrumbs or flaxseed).
- For best texture, don’t mash all the lentils: leave some whole for a pleasing bite.
FAQ
- Can I freeze these burgers? Yes—uncooked patties freeze well. Layer between parchment paper in a freezer bag. Cook from frozen or thaw first.
- What toppings go well? Avocado, tomato, lettuce, pickled onions, vegan mayo, tahini sauce—plenty of options.
Why You’ll Love These Burgers
They combine taste, convenience, and health. These spinach and lentil burgers deliver a hearty texture, bold flavor, and the kind of satisfaction one gets from a juicy burger—without meat. They fit into vegan, gluten‑free, and meal‑prep plans seamlessly. Whether you’re looking for a quick weeknight dinner or a crowd‑pleaser for guests, these patties are an excellent pick.