Lentil Burger

Makes 10 servings Serving Size: 1 burger


• 1/4 cup olive oil, divided

• 1 cup brown rice, cooked

• 2 cups unsalted beef broth

• 2 large yellow onions, diced

• 1 cup finely diced mushrooms 

• 1 cup lentils, sorted and rinsed 

• 2 cups water

• Salt and pepper to taste

• 2 cups quick cooking oats

• 3 eggs


  1. In a medium saucepan, heat 1 tablespoon olive oil over medium- high heat. Add rice and toast stirring constantly. (Rice will have a nutty aroma when ready).
  2. Add beef broth and bring rice to a full boil over high heat. Cover. Reduce heat to low and cook for 45 minutes without lifting lid.
  3. Add 3 tablespoons olive oil to a large skillet. Saute onions until dark brown. Add mushrooms and continue to saute 1–2 minutes or until mushrooms are tender. Remove from heat and set aside.
  4. In a small saucepan, cook lentils for 10–12 minutes in water. Drain and let cool.
  5. Combine all ingredients in a large mixing bowl. Shape into patties.
  6. In skillet, cook only the number of burgers you need over medium-high heat for approximately 3 minutes on each side or until internal temperature reaches 160°F.
  7. If you do not need to make all of the burgers at once, freeze for a quick meal later.

Nutrition Information Per Serving

168 Calories, Total Fat 10g, Saturated Fat 2g, Protein 6g, Total Carbohydrate 17g, Dietary Fiber 2g, Sodium 99mg. Good source of vitamins A and C.

Recipe contributed by Paula Norris, NC EFNEP Employee

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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