Vegetarian Burger with Lentils

Here is a burger recipe that is sure to please vegetarians and is loaded with protein! Easy to make and even easier to transport thanks to the Lock&Lock Easy Match 950 ml square container by Starfrit.
20 minutes
8 minutes
4 servings



  • 3/4 cup Can of green lentils (19 oz)
  • 1 Onion
  • 8 oz Button mushroom
  • 1 clove Chopped garlic
  • 1 tbsp Balsamic vinegar
  • 1 cup Jarlsberg cheese
  • 1/2 cup Pine nuts
  • 1 cup Wheat germs
  • 2 tbsp Dijon mustard
  • 1 tbsp Capers
  • 4 Burger buns


  • 4 leaves Boston lettuce
  • 2 Tomatoes
  • 1 Onion
  • 4 tsp Dijon mustard
  • 4 tbsp Ketchup


Preheat your at 400 F°


  • Strain the lentils.  
  • Mince the onions and mushrooms.  
  • Grate the cheese.  
  • Toast the pine nuts for roughly 5 minutes in the oven.  
  • Make nice slices of the tomatoes and onions to garnish the burgers.


  • In a skillet with butter, color the onions and cook the mushrooms.  
  • Add the garlic and balsamic vinegar and cook until almost fully evaporated.  
  • Strain and set aside.
  • In a food processor, place the lentils, cheese, pine nuts, wheat germ, mustard and capers.  
  • Blend until almost smooth.  
  • Add the mushrooms and onions that have cooled down slightly.
  • Form the burger patties to fit the size of bun that you selected.  
  • Sear the patties in a pan for roughly 4 minutes on each side.


  • You can toast the burger buns if you wish.  
  • Spread the mustard and ketchup on the bottom half of the buns.  
  • Place the lettuce next.  
  • Top with the veggie patties, tomato slice and onion rings.  
  • Add any other sauce that you wish.  
  • Top with the other half of the buns.  
  • Transfer to the Lock&Lock Easy Match 950 ml square container.

Chef's tip

  • You can flour the outside of your patties once they are formed to help keep them from sticking or falling apart.

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