Lentil Burgers: The Zero Waste Egg-Free and Gluten-Free Recipe Perfect for Lunch Boxes
If you know me, you know that my cooking is aimed at reducing waste and making recycling a life mantra to create economical yet delicious and creative recipes. Lentil burgers were born from the idea of using up leftover soup made from these legumes cooked with Sicilian purple cauliflower, as per tradition. Of course, even simple boiled lentils will work. What matters is not to waste them if they are leftover, because trust me, smart cooking turns leftovers into true gourmet dishes! Moreover, these homemade lentil burgers are egg-free, gluten-free, and incredibly tasty.
Why choose them as a main dish?
The lentil and cauliflower burgers are an excellent vegetarian main dish, as they cater to the growing demand for plant-based protein from natural, unprocessed ingredients. Thanks to the combination of legumes and vegetables, this dish provides a complete nutritional profile, ideal for replacing meat without sacrificing taste and satisfaction. In addition, they are a low glycemic index dish, rich in iron and fiber. Using leftover lentil soup to create them is a perfect Zero Waste strategy, much sought after for its positive ecological impact.
Why is this recipe “Smart” and Healthy?
Transforming a soup into a burger is a chef’s trick to vary the weekly diet. Using corn flour instead of traditional breadcrumbs gives you a double advantage: on one hand, a crispy and compact texture, as corn flour will absorb residual moisture, acting as a natural binder instead of eggs, while at the same time creating an irresistible outer crust. On the other hand, a 100% gluten-free guarantee, perfect for those with celiac disease and those who wish to reduce gluten in their diet.
Serve these burgers with a yogurt and mustard sauce or a fit mayonnaise or with aquafaba (legume cooking water) to stay on the “Zero Waste” theme!
Other burger recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 7 Pieces
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 14 oz cooked lentils
- 1 potato (boiled)
- 1/3 cup fine cornmeal (+ as needed for coating)
- 1/3 cup Grana Padano cheese, grated
- 1 tablespoon flax seeds (ground)
- as needed garlic powder
- 1/2 teaspoon nutmeg
- 1 bunch parsley
- as needed salt
- as needed mixed peppercorns
Tools
- 1 Colander
- 1 Large bowl
- 1 Immersion blender
- 1 Potato masher
- 1 Spoon
- 1 Spatula
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
Steps
This recipe is perfect if you have leftover cooked lentils. I cooked them with cauliflower but plain ones will work too. Once ready, drain them very well in a colander, transfer to a large bowl, and blend with an immersion blender.
You should obtain a smooth and homogeneous paste, then add the boiled potato while still hot, mashed with a potato masher.
Mix the two ingredients with a spatula or spoon, adjust with salt.
Add the finely chopped parsley, the grated Grana, the cornmeal, the garlic powder, and the nutmeg.
Finally, if you like, add a sprinkle of pepper.
Mix everything, take a heaping spoonful of the mixture at a time (about 3.35 oz) and form your burgers with slightly damp hands, starting from a ball and then shaping and flattening it to give it the typical shape*.
Now roll them in cornmeal and ensure it adheres on all sides, shaking off the excess.
Place the burgers on a baking sheet covered with parchment paper and drizzle the surface with olive oil. Cook in a preheated oven in static mode at 356°F for about 25′, then flip them and cook for another 5′.
Turn off, remove from oven, and let cool slightly.
And voilà… the lentil burgers are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Lentil burgers can be stored in the fridge in an airtight container for 3 days.
You can freeze them raw (separated by parchment paper) within 3 months to preserve their organoleptic properties. Plant-based burgers tend to dry out in the fridge. To rehydrate them without making them rubbery, heat them in a skillet (“Soft” Method), adding a teaspoon of water and a drizzle of oil. Cover with a lid: the generated steam will rehydrate the inside of the burger, while the final oil will restore the external crispness. Alternatively, use an air fryer, spraying the surface with a bit of water or oil spray, heat at 320°F for 3′-4′. This moderate temperature prevents burning the outside while leaving the center cold. Finally, 2′ in the microwave.
Tips, notes, variations, and suggestions
🟣*If you want to speed up the shaping of the burgers, you can alternatively use a cookie cutter placed on a sheet of parchment paper: just put a bit of filling inside, level it well with a spoon, and remove the cutter. And it’s done!
🟣If you prefer to cook the lentil burgers in an air fryer, place them on pieces of parchment paper and spray them with a few puffs of oil. Every air fryer model may vary slightly, but the standard parameters for burgers about 0.75 inches thick require cooking at 375°F for 12′-15′ in total. Flip the burgers halfway through cooking (after about 7 minutes).
🟣Creative variations and pairings: To make the lentil burgers more exciting, try these gourmet pairings:
“Zimino” Version: Add chopped Swiss chard to the mixture for a reference to Ligurian tradition.
Spicy Touch: Add cumin, turmeric, or smoked paprika for a more intense aromatic profile.
Sauce: Serve them with a vegan mayonnaise or an avocado cream to balance the texture of the legumes.
FAQ (Questions and Answers)
1. Can I use other types of leftover legumes?
Certainly! This method works great with leftover chickpea or bean soup. The important thing is that the base is well-drained before forming the burger.
2. Can these burgers be frozen?
Yes. Once formed (but before cooking), you can freeze them separated by parchment paper. When needed, cook them directly from frozen for a quick dinner.
3. Can I use breadcrumbs instead of cornmeal?
Certainly, but in this case, unless it’s gluten-free breadcrumbs, the burgers will no longer be suitable for those with celiac disease.
