Dinner

Spinach and Lentil Burgers: A Nutritious Plant-Based Delight Recipe

ByCharlotte Montgomery January 18, 2026January 18, 2026

Introduction

Spinach and lentil burgers offer a delicious and nutritious plant-based alternative to traditional meat patties. Packed with protein and vibrant flavors, these burgers are perfect for a healthy lunch or dinner that everyone can enjoy.

The image shows a close-up of a sandwich with three main layers. At the bottom is a light brown bun slice with a soft texture. On top of the bun is a layer of fresh, bright green spinach leaves. Above this are two thick, round patties stacked on each other; the patties have a golden-brown, crunchy texture with visible bits of green herbs and yellow grains, giving a crispy and textured look. A woman's hand is seen gently holding the sandwich on the right side. The sandwich is placed on a white plate, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked lentils (mashed)
2 cups fresh spinach (chopped)
½ onion (finely chopped)
2 garlic cloves (minced)
½ cup breadcrumbs or oat flour
1 egg or flaxseed egg
1 tsp cumin
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp olive oil

Instructions

Step 1: Sauté the finely chopped onion and minced garlic in olive oil over medium heat until they become soft and fragrant.
Step 2: Add the chopped spinach to the pan and cook until it wilts, then remove from heat.
Step 3: In a mixing bowl, mash the cooked lentils and combine them with the sautéed spinach mixture, egg (or flaxseed egg), breadcrumbs (or oat flour), cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Step 4: Shape the mixture into 4 to 5 evenly sized patties, pressing gently to hold their shape.
Step 5: Heat a skillet over medium heat and pan-fry each patty for 3 to 4 minutes on each side, or until golden brown and heated through.

Tips & Variations

For a vegan version, substitute the egg with a flaxseed egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for a few minutes.
Add some chopped fresh herbs like parsley or cilantro for an extra burst of flavor.
Use oat flour to keep the recipe gluten-free instead of breadcrumbs.
Serve the burgers with your favorite toppings such as avocado, tomato slices, or vegan mayo.

Storage

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in a microwave until heated through. These burgers can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

Two thick, round lentil patties are stacked on a white plate with a white marbled texture background. The top patty is cut in half, showing three layers: a golden-brown crispy outer crust with a rough texture, a middle layer with green spinach leaves intertwined with soft cooked lentils, and a slightly softer inner core that is light brown with visible bits of cooked onion. The patties have a warm, toasted appearance with a mix of green and orange lentils visible on their surface. A woman's hand gently holds the edge of the top patty from the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs or use oat flour to keep the recipe gluten-free.

How do I make a flaxseed egg?

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. This mixture can be used as an egg replacement in the recipe.