Skip to main content

Red Lentil Burgers with Sweet Potato Fries and Israeli Salad

lentil burger

These burgers or patties are actually best made ahead, they somehow get better with age. Make a double or triple batch and freeze them for future use. They can be eaten as a burger with bun or as a main with rice and veggies. 

  • Duration
  • Cook Time
  • Prep Time
  • 8 burgersServings


  • 1 cup red lentils, soaked overnight or at least 30 minutes
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 jalapeno, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh parsley and/or mint
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 cup chopped broccoli, frozen is great
  • 1 tablespoon extra virgin olive oil
  • 4 whole wheat pita breads
  • Garnish: Israeli salad, tahini 


Preheat oven 375℉. Prepare a large sheet pan with parchment paper.

  1. In a large bowl combine lentils, onion, carrot, jalapeno, garlic, parsley and/or mint, cumin, salt and broccoli.
  2. Using an immersion blender, blend the mixture so that the lentils and veggies are finely chopped and come together.
  3. Alternatively, place all ingredients in a food processor and pulse until blended. Don’t mix too much, some texture is a good thing.
  4. Form the batter into 8 patties and place on prepared sheet pan. Drizzle with evoo.
  5. Bake on bottom rack of oven for 10-15 minutes on each side.
  6. Serve 2 burgers with or inside pita, Israeli salad and drizzled with tahini

Nutrition Information

  • Serving Size: 1 burger with no pita
  • Calories: 57
  • Carbohydrate Content: 7.7 g
  • Fat Content: 2.1 g
  • Protein Content: 2.7 g