Lentil Burgers are a wonderful main meal option. Add a simple salad or pile them on a seedy roll with a variety of different coloured salad vegetables for a hearty meal. Soaking the lentils overnight makes them easier to digest however you are short on time the canned variety will work just fine.


2 cups cooked green lentils (preferably pre-soaked – see below)

1 cup cooked brown rice & quinoa

1 egg (or flax egg for plant based option – see note below)

1/2 cup chopped coriander

1 zucchini (grated)

1 tablespoon psyllium husks

1 teaspoon minced ginger

1/2 teaspoon sesame oil

1 teaspoon sea salt

1 tablespoon sesame seeds for topping (optional)



Preheat oven to 180° C.

Grate the zucchini in a bowl and then squeeze out any excess moisture.

Combine cooked lentils, cooked brown rice/quinoa, egg, zucchini, coriander, psyllium, ginger, sesame oil and sea salt in a food processor. Blitz to combine ingredients the scrape down sides. Blitz again until a dough is formed.

Divide into 5 even portions (around 1/2 cup each) and mould into patties. Spray each burger with cooking spray and sprinkle with sesame seeds.

Place on a lined baking tray and bake for 20 minutes or until golden brown.


Add 3/4 cup dry lentils to a large bowl and cover with several inches of water. Soak lentils for 8 hours or overnight.

Drain lentils and add to a large pot and cover with several inches of water and teaspoon salt. Reduce heat and simmer for 18 minutes.



Finely grind 1 tablespoon of flaxseeds. Add 3 tablespoons of water and allow to sit for 5 minutes.