Chipotle Lentil Burgers

I’ve had my eye on this recipe for a while so I decided to try it since my hubby requested burgers this week. SO GLAD I DID because this one’s a keeper!!! This was a little too spicy for our toddler since I left the seeds in the ancho chiles. I’m going to remove more seeds next time I make it and see if she likes it. I’m sure she will!

                Chipotle Lentil Burgers

I served these in collard wraps instead of buns but you can do as you like. I topped the burger with Cashew Basil Cheese, leftover from Portobello Mushroom Pizzas. Yummy!!!

The original recipe is from “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes cookbook by Isa Chandra Moskowitz (Buy it here).  Her recipes are AWESOME! I love her other book, Veganomicon too.


* Bean cooking liquid/water for saute

* 1 small red onion, cut into medium dice

* 1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 medium to large-sized zucchinis)

* 3 cloves garlic, minced

* 1 (15oz) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 cup lightly packed fresh cilantro, chopped (stems and leaves) 1 (15-ounce) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 1/2 cup bread crumbs (Recipe called for 1 cup but I needed more. I’m going to try using rolled oats or quick oats next time, maybe let the mixture sit overnight before cooking)

* 1/4 cup chipotles in adobo sauce, seeds removed if you wish (I didn’t remove any and they were nice and spicy but not too hot)

* 2 Tbsp soy sauce or coconut aminos

* 2 tsp red wine vinegar

* 2 tsp smoked paprika


1. Saute onion for about 3 minutes, use bean liquid/water to keep from sticking. Add zucchini, garlic and cilantro and sauté for 7-10 minutes, until the zucchini is soft. 2. Transfer veggie mixture to food processor, add all other ingredients EXCEPT 1 cup breadcrumbs – SAVE FOR LATER. Pulse until mostly smooth, transfer to a large mixing bowl. 3. Add remaining breadcrumbs and mix with a fork to combine. 4. Divide burger mixture into six equal pieces and form patties with your hands. 5. Spray the pan with non-stick cooking spray (just a little!) to keep them from sticking. Cook burgers about 10-12 minutes turning a few times until done. I cooked three at a time.

Chop your veggies!
Saute onions
Add zucchini, garlic and cilantro
Add veggie mixture to food processor with all other ingredients but RESERVE SOME BREADCRUMBS – pulse to combine
Pulse until almost smooth
Add remaining breadcrumbs and combine with fork
Form into six patties (stray zucchini in there, I see…)
Don’t crowd them in your pan, flip a few times until done
Done! Gee, this pic makes them look burnt but they aren’t, PROMISE!
Rolled mine up in collard greens… yummy!
Now that’s a burger!!
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  1. Diedhre Reply

    I’m really sorry but am I missing the lentil as an ingredient?

    • WordPress gave me a bunch of hassle when I tried to post this last night, now I see what it cut out. I added it back in – 1 (15oz) can cooked lentils OR 1 1/4 cup. Thanks for pointing that out for me!!!

  2. Kim Reply

    Looks yummy!

  3. Charlene Reply

    These look delicious ! I plan to make them in the next few days as an alternative to the soy based veggie burgers I’ve been eating. Do you think I could try to bake these as well

    • I’m sure you could bake them on parchment paper. Let me know how they turn out if you try it!

    • Absolutely! Try baking them on parchment paper. Let me know how they turn out! :-)

  4. Pingback: Brown Rice & Lentil Burgers | Kid Tested Firefighter Approved

  5. Gabrielle Reply

    I made these the other night and they were awesome! i did substitute 1 c quick oats for 1 c breadcrumbs, and still ended up adding a little more. i’m glad i did because they turned out great, great consistency, great flavor! i would definitely make these again. THANKS!

    • Great idea! I just made burgers tonight and subbed flax “eggs” but they didn’t hold well. I may try the oats next time, thank YOU!!