Go Back

BBQ Lentil Burgers (Easy Lentil Veggie Burgers!)

These hearty BBQ Lentil Burgers are packed with protein and vegetables, infused with bold BBQ flavor, and topped with a creamy slaw. They're a perfect vegan option for summer cookouts, easy weeknight dinners, or make-ahead meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
5 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Vegan
Calories: 200
Ingredients Equipment Method Video Notes

Ingredients
  

Burger Base
  • 1 cup split red lentils rinsed and drained
  • 2 cups water for boiling lentils
  • 1 teaspoon salt for cooking lentils
  • 1 teaspoon garlic powder added while cooking lentils
Vegetable Blend (processed):
  • 1 cup cauliflower chopped
  • 1/2 cup carrots chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic
  • 1 inch fresh ginger peeled
Binding & Seasoning:
  • 1/2 teaspoon chipotle powder optional but recommended
  • 1/2 cup BBQ sauce soy-free if needed
  • 1 tablespoon hot sauce optional
  • 2 tablespoon flaxseed meal as binder
  • 2 tablespoon sesame seeds optional for extra protein
  • 1/4 cup breadcrumbs gluten-free if needed
  • 1/4 cup flour gluten-free if needed
BBQ Glaze:
  • 2 tablespoons BBQ sauce
  • 1 tablespoons water or oil for thinning
  • 1 teaspoon hot sauce optional

Equipment

  • 1 Saucepan To cook lentils
  • 1 Food processor To chop vegetables
  • 1 Mixing bowl For combining ingredients
  • 1 Baking sheet/skillet Depending on cooking method
  • 1 Spatula For flipping patties

Method
 

Cook the lentils:
  1. Add lentils, water, salt, and garlic powder to a saucepan. Bring to a boil, then simmer for 14–16 minutes until tender. Drain and transfer to a mixing bowl.
    Add lentils, water, salt, and garlic powder to a saucepan. Bring to a boil, then simmer for 14–16 minutes until tender. Drain and transfer to a mixing bowl.
Process the veggies:
  1. In a food processor, combine cauliflower, carrots, bell pepper, garlic, and ginger. Pulse until finely chopped.
    In a food processor, combine cauliflower, carrots, bell pepper, garlic, and ginger. Pulse until finely chopped.
Combine ingredients
  1. Mix the veggie blend into the lentils. Add chipotle powder, BBQ sauce, flaxseed meal, sesame seeds, breadcrumbs, and flour. Stir well. Let the mixture rest for 5 minutes.
    Mix the veggie blend into the lentils. Add chipotle powder, BBQ sauce, flaxseed meal, sesame seeds, breadcrumbs, and flour. Stir well. Let the mixture rest for 5 minutes.
Shape patties:
  1. If the mixture feels too wet, add extra flour. Shape into 6 even patties.
    Shape patties: If the mixture feels too wet, add extra flour. Shape into 6 even patties.
Prepare glaze:
  1. Mix BBQ sauce with water/oil and hot sauce in a small bowl.
Bake option:
  1. Place patties on a parchment-lined baking sheet. Brush with glaze. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
    Place patties on a parchment-lined baking sheet. Brush with glaze. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Pan-fry option:
  1. Heat oil in a skillet. Cook patties for 3–4 minutes per side. Brush with glaze before removing.
    Pan-fry option:
Serve:
  1. Add to buns with lettuce, tomato, onion, and creamy slaw — or serve over salad with extra dressing.
    Add to buns with lettuce, tomato, onion, and creamy slaw — or serve over salad with extra dressing.

Notes

  • For best texture, make sure the mix is moist but not sticky or soggy.
  • Great for meal prep! Cooked patties freeze well.
  • Add smoked paprika or chipotle for more depth of flavor.
  • Gluten-free and soy-free friendly with simple swaps.

  • 🔢 Nutrition (Optional – Per Patty, Approximate)

    • Calories: 200 kcal
    • Protein: 8g
    • Fiber: 6g
    • Fat: 7g