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These Red Lentil Cauliflower Burger patties are baked and vegan, gluten-free, nut-free and grain-free. Sometimes all you need in life is a good, loaded burger and this vegan burger recipe hits the spot! Topped with homemade onion rings, roasted mini peppers and Chipotle habanero mayo…yum! Jump to Recipe
This red lentil cauliflower burger is so uber delicious that you really have to make it to know. Those buns are multigrain. Or make these pillowy white dinner rolls.
The red lentil cauliflower patties are just that.. lentils and cauliflower with spices and a little chickpea flour.. And the No Fail trick to use Cauliflower in burger patties!
Serve these vegan burgers with a side salad and a dipping sauce and you have one delicious wholesome meal. If you like lentils and cauliflower, this is it!
Ingredients for Red Lentil Cauliflower Burgers:
- Dried whole red/Indian brown lentils (Sabut Masoor) or other lentils (brown/green)
- Water
- Salt
- Garlic powder or fresh garlic cloves
- Spice mix of choice like berbere or garam masala
- Cauliflower
- Onion flakes or finely chopped onion
- Cumin powder
- Piri piri or cayenne or chili powder or other chili
- Olive oil
- Chickpea flour or breadcrumbs
Ingredients for Vegan Burger Toppings
- Baby spinach/greens
- Roasted mini peppers
- Onion rings with chickpea flour
- Pickled jalapeno
- Fresh cilantro
- Vegan Chipotle habanero mayo/cream(recipe below)
- Avocado slices, tomato slices or lettuce or other greens
Substitutions for Red Lentil Cauliflower Burger Recipe
- If you don’t have time to cook the lentils, use 1.5 cups canned, cooked lentils, drained and rinsed.
- Change up the toppings with sweet or cooling offsets like cucumber, raw red onions, or plain mayo
- Use a different sauce like BBQ or BBQ mayo
- Use different spices in the patty like curry powder, ranch, chipotle flakes, lemon zest, cajun blend, ethiopian berbere.
You can also freeze and keep the patties. Shape the patties and don’t bake, layer in an airtight container, separated with pieces of parchment paper. Thaw and bake.
How to Make Lentil Burgers with Cauliflower:
- Soak the lentils for 30 minutes or more in warm, hot water.
- Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 ¾ cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
- Grate the cauliflower (in a food processor, blender, or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
- Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice.
- Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs, if needed (depends on moisture content in the lentils, cauliflower, etc.).
- Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
- Bake on parchment lined sheet for 20 minutes at 400 degrees F.
Step by Step Photos:
Cook the lentils. These are whole red lentils or Indian brown lentils (Sabut Masoor).
Grate cauliflower. I make the cauliflower rice in my Blendtec these days. Just pulse small florets a few times (1.5 to 2 cups at a time) and voila!
Spread and bake until lightly crisp on the edges.
Mix with cooked lentils, onion flakes, salt, spices.
Add a tablespoon or so chickpea flour so the patties can come together.
Make 4-5 inch ¾ inch thick patties, or any size you want.
Bake 20 minutes at 400 degrees F.
Prep the vegan burger sandwich. Layer the mayo, spinach, onion rings.
Layer the burger patty, roasted peppers, pickled jaalpeno.
Add loads of spicy mayo.
Top with fresh cilantro and burger bun top. Enjoy!
More Vegan Burger Recipes from the Blog:
- Spicy Chickpea Lentil Burgers
- Lentil Walnut Burgers
- Lentil Quinoa Meatloaf Burger
- Kidney Bean Millet Beet Burger
- Easy Vegan Falafel Burger Recipe
- Peanut Carrot White Bean Burgers
- Grillable Veggie Burger – Black Bean Sunflower Seed Burger
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5 from 8 votes
Red Lentil Cauliflower Burger
This red lentil cauliflower burger with chipotle habanero mayo is fantastic. Topped with onion rings and roasted peppers. Vegan, gluten-free option.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Burger
Cuisine: Indian
Keyword: lentil burger recipe, red lentil cauliflower burger, vegan burger recipe
Servings: 6 burgers
Calories: 82kcal
Author: Vegan Richa
Ingredients
Red Lentil Cauliflower Burger Patties
- ½ cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils (brown/green) or use 1 ½ cups canned, cooked lentils, drained and rinsed
- ⅓ tsp salt
- ½ tsp garlic powder or 3-4 garlic cloves minced
- ½ tsp spice mix of choice like berbere or garam masala
- 1 ¾ cups water
- ½ head cauliflower grated 1 ½ - 2 cups
- 1 Tbsp onion flakes or 3 Tbsp finely chopped onion
- ½ tsp cumin powder
- ½ tsp piri piri or cayenne or chili powder or other chili to taste
- ½ tsp garlic powder
- ½ tsp salt
- 2 Tbsp chickpea flour or breadcrumbs or other flour as needed
Toppings
- Baby spinach/greens, onion rings (recipe below), roasted mini peppers (recipe below), pickled jalapenos, chopped fresh cilantro, chipotle habanero mayo (recipe below), avocado slices, tomato slices
Instructions
Soak the lentils for half an hour or more in warm hot water.
Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 ¾ cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
Grate the cauliflower (in a food processor, blender or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice. (You can use this mixture as is to load a burger or a taco too.)
Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower, etc). Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
Drizzle with olive oil, if using. Bake on parchment lined sheet for 20 minutes at 400 degrees F.
Assemble the Burger: Top the bun with spinach/greens, some mayo, onion rings, warm lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.
Or use your own toppings like cucumbers, raw red onion slices, pepper slices and such for a quicker fix up.
Onion Rings
Mix 3 Tablespoons chickpea flour, ¼ cup water, 1 teaspoon oil, salt, garlic powder into a paste. Add a teaspoon rice flour for crunchyness. (optional)
Dip red onion slice in the the batter and place on parchment lined sheet.
Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.
Roasted Mini Peppers
Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.
Chipotle Habanero Mayo
Mix 1 Tablespoon Chipotle habanero (I used Melinda's Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or homemade mayo or cashew cream or coconut cream.
Notes
Variations: Add spice blends like curry powder, ranch, chipotle flakes, lemon zest, cajun blend, ethiopian berbere.
Nutrition based on 1 lentil cauliflower burger patty only.
Nutrition
Nutrition Facts
Red Lentil Cauliflower Burger
Amount Per Serving
Calories 82Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 337mg15%
Potassium 321mg9%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 2g2%
Protein 6g12%
Vitamin C 24mg29%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Editor’s Note: This post was originally published in March 2013 and has been updated on Oct 15, 2019 for accuracy and comprehensiveness.
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Reader Interactions
Comments
Bloo
I’m gluten intolerant can I eat this any other way?
Reply
Richa
Serve in lettuce cups or gf
TortillasReply
Rochelle
Your recipe calls for brown lentils. Can red lentils be used in place of these. I have brown lentils, as we are vegan and eat lots of lentils, but just purchased 4 bags of red lentils at a Jerusalem Market and want to try these in your burgers. I prepare many of your recipes and we are NEVER disappointed. I would appreciate your response. Thank you 🙂
Reply
Vegan Richa Support
red lentils are totally fine =) enjoy
Reply
Jenna
Could I make these into little lentil balls instead of patties?
Reply
Vegan Richa Support
Absolutely !!
Reply
Michelle Hartlaub
I love the patties! They’re a bit of work to prepare but I freeze extra patties and use them in lots of applications – in a burger, a hero sandwich, a salad. Yum!Reply
Vegan Richa Support
worth the effort right – good ideas
Reply
Beth
Wonderful flavor and texture! Thanks for the tip about using the Blendtec for the cauliflower- it worked great! I made the onion rings as well- a nice addition to the burger. Another winner from Richa- thank you!Reply
Michelle
See AlsoCaesar Salad Dressing Recipe
I love these burgers. The other day I took a patty out of the freezer (they freeze really well), served it in a toasted ‘bahn mi’ bun with Indian Lime Pickle, mayo and tomato. I was in heaven!Reply
Vegan Richa Support
ohh!! sounds yummy
Reply
Rema
Just finished making these burgers and they are amazing! I doubled the recipe, and did a cup and a half of cooked rice as the “second” batch of lentils. Also used curry powder as my spice. Threw an egg in there at the end to make sure they held together, and they did!
Tasty.
Great texture.
Stayed together in the oven and in the pan.
I sautéed half of the burgers and they were amazing! Didn’t taste the baked burgers yet. ButReply
Rema
Just finished making these burgers and they are amazing! I double the recipe, and did a cup and a half of cooked rice as the “second” batch of lentils. Also used curry powder as my spice. Threw an egg in there at the end to make sure they held together, and they did!
Tasty.
Great texture.
Stayed together in the oven and in the pan.
I sautéed half of the burgers and they were amazing! Didn’t taste the baked burgers yet. ButReply
Michelle
I love these! I’ve been making them for a few years. After making them a couple times I could do the steps much more quickly, and with a partner it’s a breeze. I crave these quite often and everybody I’ve made them for says they’re great. The toppings really elevate it. I do chipotle mayo, spring mix, onion slices and pickled jalapenos. I’ve done it with the onion rings and it’s next level.Reply
JKT
Hi! How do you print your recipes? I love following your site on instagram!! 🙂
Reply
Richa
Some old recipes are not in a widget. I am adding the ones that were missed soon, then you will see a print button. Till then, you can copy and paste in word and print the page.
Reply
Sarah
I had nearly given up on making vegan burgers but I’m glad I didn’t because these are fantastic! The burgers have more flavor and held together better than any others I’ve tried. Will definitely make these again.
Reply
Richa
yay!
Reply
Liz
Love these! The ingredients smelled so good putting it all together I almost wanted to eat it before shaping into patties. But as patties they are great. I just wrapped one in lettuce with some chipotle pepper flavored vegan mayo. I’m going to try with hummus too. I roasted the cauliflower stovetop. They did come out pretty flat and just made 6 patties. Next time I think I will double the recipe, which will be easy since there are so few ingredients, and make the patties thicker.
Reply
RKS
Richa, will the cauli get dehydrated enough not to release more moisture when finally combined together with the other ingredients?
Will salting and draining the cauli before roasting it help?Reply
Richa
Roasting will reduce the moisture a lot and it will hardly release any more in the burger. You can roast it a min or 2 longer
Reply
misha jones
I made just the veggie burger and not the extra things, and i absolutely loved it. i really liked the combined flavor of the cauliflower and the lentils. And it held its shape pretty good compared to other veggie burgers i’ve made. This is one of the best veggie burgers i’ve had. Thank you so much for the recipe.
Reply
Richa
yay!
Reply
Suzanne
I made these today. Sooooo tasty!! My first attempt at making a veggie burger. I dry fried the cauliflower rice then fried the onion & garlic in a little oil then added spices (cumin, Garam Masala, paprika and cayenne pepper). Threw the cauli back in with half the lentils and mixed. I blended the other half lentils so the patties would stick. Had to add an egg to bind it all together. Scrummy!! Thank you so much!
Reply
M
Is there a print-friendly format available?
Reply
Richa
i’ll add it in a few days. some old recipes are not in a widget, you an copy the text and print it
Reply
Claire
This burger looks so tastey. Do you think they woulf freeze okay? They would be great to have ready and save buying processed shop burgers.
Reply
Richa
You can shape the patties and freeze them unbaked with parchment in between the patties. Thaw, bake and serve.
Reply
Clare
Woah this looks amazing!!!
8:30am and I could easily eat this now haha!
Reply
Molly
This was fantastic! It took a bit of prep work but it was all very simple and came together easily. I used “Lebanese 7 Spice” for the lentils and then, for the sauce, just mashed together some chipotle in adobo sauce with some non-fat yogurt. I skipped the onion rings but topped the burger with avocado, tomato and roasted red peppers. Seriously delicious. My husband LOVED them, and he generally hates vegetarian dishes, and particularly cauliflower. I didn’t tell him what was in it until he finished. 🙂
Reply
Kathy
I am just starting on this path of eating. I am not a lentil fan and wondered if it would work in this ‘burger’ if I substitute some cooked rice in place of the lentils?
Reply
Richa
yes more rice or if you can do beans or chickpeas, those will work.
Reply
Stephanie Rochelle
These look lovely! I am transitioning into veganism and these look like a great thing to start with! I can’t wait to try them.
Reply
Nina
My daughter wanted to have a special dinner and picked these burgers because this is one of her favorite recipes. So flavorful! We added some sliced tomatoes on the side along with pickles. Just scrumptious! Thanks.
Reply
Richa
yay for special dinners!
Reply
Lee
I made these burgers today. Very good tasting but fell apart too easily.
Reply
Richa
Hi Lee,if they are breaking apart too easily, then they either got too dry or too wet. Mash the lentils really well as they keep the burger together. You can add a flax egg if the mixture is too dry, or breadcrumbs if the mixture is too wet before making the patties.
Reply
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