Red Lentil Cauliflower Burger
These Red Lentil Cauliflower Burgers are a delicious, plant-based option that’s high in protein, fiber, and flavor. Roasted cauliflower and tender lentils are blended with aromatic spices and baked to perfection, creating hearty, satisfying patties. Serve with fresh greens, roasted peppers, and chipotle mayo for a quick, nutritious meal the whole family will love.
Equipment
- 1 medium pot (for cooking lentils)
- 1 food processor or box grater (for grating cauliflower)
- 2 parchment-lined baking sheets
- 1 mixing bowl
- 1 spatula or wooden spoon
- Measuring Cups and Spoons
Ingredients
For the Burger Patties:
- ½ cup dried red lentils or 1 1/2 cups cooked/canned lentils, drained and rinsed
- ⅓ tsp salt
- ½ tsp garlic powder or 3–4 minced garlic cloves
- ½ tsp spice mix e.g., garam masala or berbere
- 1 ¾ cups water
- ½ head cauliflower grated (1 1/2–2 cups)
- 1 Tbsp onion flakes or 3 Tbsp finely chopped onion
- ½ tsp cumin powder
- ½ tsp chili powder or piri piri to taste
- ½ tsp garlic powder
- ½ tsp salt
- 2 Tbsp chickpea flour or breadcrumbs, as needed
For Toppings:
- Baby spinach or mixed greens
- Onion rings see recipe below
- Roasted mini peppers see recipe below
- Pickled jalapeños
- Fresh cilantro chopped
- Chipotle habanero mayo see recipe below
- Avocado slices
- Tomato slices
Instructions
- Prepare the Lentils: Rinse 1/2 cup of dried red lentils under cold water until the water runs clear to remove excess starch. Place the lentils in a medium pot with 1 3/4 cups water. Add 1/3 teaspoon salt, 1/2 teaspoon garlic powder (or 3–4 minced garlic cloves), and 1/2 teaspoon of your favorite spice mix, such as garam masala or berbere. Cover partially and cook over medium-low heat for 25–30 minutes, stirring occasionally, until the lentils are tender and easily mashable. If using canned lentils, drain and rinse 1 1/2 cups thoroughly. Set aside.
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Grate 1/2 head of cauliflower to yield 1 1/2–2 cups. Spread the grated cauliflower evenly on a parchment-lined baking sheet. Roast for 12–15 minutes until slightly golden and lightly crisp at the edges, stirring halfway through. Alternatively, dry roast in a skillet over medium heat for 5–6 minutes, stirring continuously. Remove from heat and allow to cool slightly.
- Combine Lentils and Cauliflower: In a large mixing bowl, combine the cooked lentils and roasted cauliflower. Add 1/2 teaspoon cumin powder, 1/2 teaspoon chili powder or piri piri, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1 tablespoon onion flakes (or finely chopped onion). Mix thoroughly with a spatula and lightly mash the mixture so it binds but retains some texture. Taste and adjust seasoning if needed.
- Add Binding Agent: Sprinkle 2 tablespoons chickpea flour over the mixture. Stir well until fully incorporated. If the mixture is too wet, add a little more flour or breadcrumbs, one teaspoon at a time, until it reaches a firm but pliable consistency that holds together when pressed.
- Shape the Patties: Divide the mixture into six equal portions. Shape each portion into a 3-inch round patty using your hands or a cookie cutter for uniformity. Place the patties on a parchment-lined baking sheet, spacing them evenly. Optional: brush lightly with olive oil for a golden exterior.
- Bake the Patties: Bake the patties in the preheated oven at 400°F (200°C) for 20 minutes. Flip halfway through for even browning, if desired. The patties should be firm on the outside and tender inside. Remove from oven and let rest for a few minutes to set.
- Prepare Onion Rings: In a small bowl, mix 3 tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, 1 teaspoon rice flour (optional for extra crunch), 1/2 teaspoon salt, and 1/2 teaspoon garlic powder to form a smooth batter. Slice 1 red onion into rings and dip each ring into the batter, coating evenly. Place on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes until crisp and golden.
- Roast Mini Peppers: Chop mini peppers or red peppers into strips or halves. Spread them on a baking sheet alongside the onion rings or patties. Optionally drizzle lightly with oil. Roast for 15–20 minutes until tender and lightly charred. Remove and set aside for assembling the burgers.
- Prepare Chipotle Habanero Mayo: In a small bowl, mix 1 tablespoon chipotle habanero sauce with 4 tablespoons vegenaise, cashew cream, or coconut cream until smooth. Adjust heat and creaminess to taste. This adds a smoky, spicy flavor that complements the lentil cauliflower patties perfectly.
- Assemble the Burgers: Slice burger buns in half and toast lightly if desired. Spread a layer of chipotle mayo on the bottom bun, add fresh greens, then place a warm lentil-cauliflower patty on top. Layer roasted mini peppers, pickled jalapeños, onion rings, avocado slices, tomato slices, and freshly chopped cilantro. Drizzle more mayo on top, cover with the top bun, and serve immediately while warm.
Notes
- You can use either dried or canned lentils; if using dried, soaking for 30 minutes improves cooking time and texture.
- Grating the cauliflower finely ensures the patties hold together well; baking or dry roasting removes excess moisture for a firmer burger.
- Adjust spices to your taste—curry powder, cajun blends, or Ethiopian berbere work beautifully for a different flavor profile.
- Chickpea flour acts as the binding agent, but breadcrumbs or other gluten-free flours can be used depending on dietary preferences.
- For a crispier exterior, lightly brush patties with olive oil before baking or briefly pan-fry on medium heat.
- Toppings can be customized—avocado, cucumber, roasted peppers, or pickled jalapeños all complement the lentil base.
- This recipe is naturally vegan and can be made gluten-free by using chickpea flour or gluten-free breadcrumbs.
