Lentil & Pea Veggie Burgers

These plant-based burgers deliver serious protein from green lentils and peas, held together with bread crumbs and a beaten egg.

Fresh parsley and a splash of soy sauce add savory depth, while grated carrots bring natural sweetness and vibrant color.

Form the cooled mixture into thick patties and brown them in a hot skillet until both sides develop a satisfying golden crust.

Tuck into toasted buns with all your favorite burger fixings, or serve over greens for a lighter meal.

Chef’s Tips

• Let the lentil and pea mixture cool completely before forming patties so they hold together better
• Press patties firmly to compact the mixture; loose patties will crumble when you flip them
• Use a wide spatula and flip gently; these are more delicate than meat burgers until they develop a crust

Variations

• Swap walnuts for half the bread crumbs to add healthy fats and a nutty flavor
• Make it vegan by using a flax egg (1 tablespoon ground flax + 3 tablespoons water) instead of the beaten egg
• Add cumin and smoked paprika to the mixture for a Southwestern spin