Vegan Recipe: Lentil Vegetable Burgers

Lentil Vegetable Burger

We love this fiber-rich plant-based burger option alongside the Sweet Corn and Cabbage Salad and the Cucumber, Mango, and Spinach Salad. These are perfect recipes for your next summer event!

Ingredients, Makes 8 Servings

1 small onion, chopped
1/2 cup short grain rice
1/2 cup dry brown or green lentils
3/4 teaspoon salt
2 cups water
1 stalk medium celery, finely chopped
2 teaspoons ground mustard
1 teaspoon garlic powder
Vegetable oil spray, as needed


In a medium saucepan, combine onion, rice, lentils, salt, and water. Boil over low heat, then cover and cook for about 50 minutes, or until the rice and lentils are tender and all the water has been absorbed.

Add the carrot, celery, mustard, and garlic powder to the hot lentil mixture. Stir to mix, then cool completely (you can make the burgers while the mixture is still warm, but shaping them is much easier once it has cooled).

Form the mixture into 8 3-inch patties. Lightly coat a large nonstick skillet with vegetable oil spray. Cook the burgers over medium heat for about 4 minutes per side, or until lightly browned.

Source: Foods That Fight Pain by Dr. Neal Barnard; recipe by Jennifer Raymond, MS, RD

Per serving: Calories: 89; Fat: 0.6 g; Saturated Fat: 0.1 g; Calories from Fat: 5.5%; Cholesterol: 0 mg; Protein: 4.3 g; Carbohydrate: 17.3 g; Sugar: 1 g; Fiber: 3.7 g; Sodium: 246 mg; Calcium: 17 mg; Iron: 1.4 mg; Vitamin C: 1.5 mg; Beta-Carotene: 497 mcg; Vitamin E: 0.1 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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