Plant-Based Lentil Oat Burgers or Sliders
Prep time
Cook time
Total time
This recipe is adapted from Vegan on the Cheap by Robin Robertson.
Recipe type: Entree
Cuisine: American
Serves: 4 burgers or 8 slider patties
  • ½ cup rolled or quick oats
  • 1½ cups cooked lentils
  • 1 tablespoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 to 2 garlic cloves, crushed
  • 2 teaspoons vital wheat gluten
  • 1 to 2 tablespoons olive oil
  1. Place the oats in a spice grinder and either pulse them for a coarse flour or blend for a fine flour, your choice. I left them a bit coarse.
  2. In a medium-sized bowl, mash the lentils with the parsley, onion powder, salt, pepper, and garlic. Mash them very well – almost to a puree. Finally, mash in the wheat gluten. I found this amount to be perfect, but you can add more wheat gluten for a stronger bind if desired. I would only go up ½ to 1 teaspoon at a time though.
  3. Shape the lentils into three to four burgers or eight mini patties. I like the patties because they cook quicker, are easier to handle, and work great atop salads.
  4. Heat the olive oil in a skillet over medium heat (I used just 1 tablespoon because I had a good non-stick skillet). Add the patties, cover, and cook 3 minutes per side for the mini patties or 5 minutes per side for the burger sized patties.
Recipe by Go Dairy Free at