Homemade vegan burger

By the GetYourMacros team · 31 August 2026

A hearty plant-based patty served with fresh vegetables and wholegrain bread for a protein-packed meal.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine American
• Allergens gluten

Ingredients (1 serving)

• 75 g Red split lentils
• 40 g Wholegrain bread
• 30 g Onion
• 50 g Carrots
• 15 g Breadcrumbs
• 30 g Salad greens
• 50 g Tomatoes
• 4 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the red lentils and boil them in water for about 10-12 minutes until soft but not mushy, then drain well.
2. Finely chop the onion and grate the carrots.
3. In a bowl, mash the cooked lentils with a fork and mix in the onion, carrots, and a pinch of paprika and salt.
4. Add the breadcrumbs to the mixture and stir until it reaches a firm consistency; shape into a large patty.
5. Heat the olive oil in a non-stick pan over medium heat and cook the burger for 4-5 minutes per side until a golden crust forms.
6. Lightly toast the wholegrain bread slices in the same pan.
7. Assemble the burger by placing the patty on the bread and topping with fresh lettuce and sliced tomatoes.

Tips

• Let the lentil mixture rest for 5 minutes before shaping to allow the breadcrumbs to absorb moisture for a better texture.
• Store the uncooked patties in the fridge for up to 2 days for an even quicker meal-prep dinner.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.