Spicy Red Lentil Burgers

Give this Spicy Lentil Burger a go for a plant based option at your next BBQ or make it a weekly regular at your dinner table. Using JC's Premium Australian Red Split Lentils and plenty of seasoning it's sure to pack a flavour punch.
Prep Time 30 minutes
Cook Time 40 minutes
COURSEMain Course
Servings 8 Burgers


  • 1 Medium Saucepan
  • 1 Frypan
  • 1 Mixing Bowl
  • 1 Oven Tray



  • 1 Cup Premium Australian Red Split Lentils Rinsed
  • 2 1/2 Cups Water
  • 2 Tsp. Vegetable Stock Powder
  • 2 Tsp. Oil
  • 1 Onion Finely chopped
  • 1 Cup Grated Carrot
  • 3 Garlic Cloves Crushed
  • 2 Tsp. Cumin
  • 2 Tsp. Coriander
  • 2 Tsp. Paprika
  • 1 Tsp. Chilli Flakes
  • 1 Egg
  • 1 1/2 Cups Panko Crumbs
  • Salt and Pepper To taste


  • Olive Oil Spray
  • 8 Bread Rolls Halved and Toasted
  • Hummus For spreading
  • Baby Rocket Leaves
  • Red Onion Sliced
  • 2 Avocado Sliced
  • Chilli Jam


  • Combine in a medium saucepan the lentils water and stock powder. Bring to the boil, reduce the heat, cover and gently simmer the lentils for 12-15 minutes or until all the water is absorbed and the lentils are thick and tender. Allow to cool thoroughly.
  • Heat the oil in a frypan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, add the spices and cook a further 1-2 minutes. Allow to cool.
  • Combine in a bowl the lentils, carrot, spice mixture, the egg and crumbs and stir until well combined. Divide the mixture in 8 and shape into 8 burgers. Place onto a lined tray and refrigerate until firm.
  • Spray an oven tray liberally with oil, place the burgers onto the tray and bake at 190°C FF for 10 minutes, turn the burgers over, spray again with the oil and cook a further 10 minutes or until golden.
  • Spread the base of the rolls with the hummus, top with rocket, onion, the burgers, avocado and lastly the chilli jam, finish with the top of the bun and serve immediately.
Keyword burgers, lentils, plantbased, vegetarian