These are pan-fried patties built from lentils, beans, corn, cheddar, and breadcrumbs — no meat required, no specialty ingredients, and no long prep. At 224 calories and 11 grams of protein per serving, they hold together well and taste like actual food rather than a compromise. If you need dinner on the table in under an hour on a Tuesday, this is a solid option.
Before you start
The single most important step is draining the lentils thoroughly after boiling and mashing them while they’re still warm. Wet lentils make the mixture loose, and loose patties fall apart in the pan — no amount of extra breadcrumbs will fully rescue them. Press the drained lentils in a colander with the back of a spoon and give them a minute to steam off before mashing. While you’re at it, drain your canned tomatoes and pat them with a paper towel too; excess liquid from either ingredient is the main reason these patties crack or stick. Get the moisture out upfront and the rest of the recipe moves fast.
Mistakes to avoid
- Skipping the rest time before frying: After you form the patties, let them sit on a plate for 5 minutes. This gives the breadcrumbs time to absorb moisture and helps the patties firm up so they don’t fall apart when they hit the pan.
- Using a pan that isn’t hot enough: If the oil isn’t shimmering before you add the patties, they’ll absorb the oil and go soggy instead of forming a crust. Medium-high heat from the start is what gives you a brown exterior.
- Making the patties too thick: Thick patties stay soft in the center and are harder to flip cleanly. Aim for about ¾ inch thick — they’ll hold together better and cook through in the 3–5 minutes per side the recipe calls for.
- Using cold eggs straight from the fridge: Cold beaten egg doesn’t distribute evenly through the mixture, which leaves some patties binding better than others. Let the eggs come to room temperature for 10 minutes before beating and adding them.
- Pressing down on the patties while they cook: It’s tempting, but pressing squeezes out the moisture that holds everything together. Leave them alone — flip once, and only when the bottom is visibly browned.
Yummy Meatless Burger
Ingredients
- 2 cups water
- ½ cup dried lentils
- 1 tablespoon olive oil
- 1 cup diced canned tomatoes
- 2 cups beans
- 1 cup corn kernels
- 1 cup cheddar shredded
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 2 large eggs beaten
Instructions
- Boil lentils in water for about 15 to 20 minutes until tender. Drain and mash.
- Add all the ingredients (tomatoes, beans, lentils, corn, cheese, spices, egg, breadcrumbs except olive oil) in a large mixing bowl and mix till thoroughly combined. Best to use hands and feel free to squish everything.
- Divide the mixture into 6 patties.
- Fry the patties in olive oil over medium-high heat. Try not to crowd the pan. Cook for 3 to 5 minutes on each side until brown.
- Serve on its own or in a burger bun!
Nutrition
FAQ
Can I use canned lentils instead of cooking dried ones?
Yes, canned lentils work and cut your prep time significantly. Drain and rinse them well, then mash as directed — just be aware they tend to be softer than home-cooked dried lentils, so your mixture may need a small extra handful of breadcrumbs to stay firm enough to shape.
What kind of beans should I use?
Black beans or kidney beans both work well here. Black beans mash a little more smoothly and blend into the mixture without large chunks, while kidney beans give you more texture — either is fine, but drain and rinse them regardless of which you choose.
Can I make the patties ahead and refrigerate them before cooking?
Yes, and it actually helps. Formed patties stored covered in the fridge for up to 24 hours firm up nicely, which makes them easier to handle and flip. Pull them out about 10 minutes before frying so they’re not ice-cold going into the pan.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Chef’s McPlant Burger Recreation
- Veggie Whopper Copycat Recipe