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    Ultimate meatball burger (Vegan lentil burgers)

    Published: Jan 23, 2018 · Modified: Mar 1, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Vegan lentil burgers on plate with chips.

    These ultimate meatball burgers (vegan lentil burgers) are from the new cookbook by Sophia DeSantis, Vegan Burgers & Burritos. They are packed with whole food ingredients and no shortage of flavor.

    Vegan lentil burgers wiht chips, kale, and pasta sauce.

    I’ve been blogging buddies with Sophia DeSantis for many years now. She is the writer, recipe creator, and photographer behind the food blog, Veggies Don’t Bite.

    Sophia specializes in comfort food that has all of the robust taste of its more indulgent brethren, but with healthy, whole food ingredients instead. As a mom of three, she also makes meals that anyone would enjoy – kids and grown-ups alike.

    Vegan Burgers & Burritos

    So I was excited and not at all surprised when I heard the name and topic of her first cookbook – Vegan Burgers & Burritos. The book includes 27 burger recipes, 26 burritos, 19 sauces, and 4 sides.

    Photos sweeten the deal on convincing readers to try a recipe, and to clearing up any questions on how the final product should look. Luckily, Vegan Burgers & Burritos doesn’t skimp in this area. Each recipe includes a photo.

    The recipes are suitable for a wide range of eaters, as they are all plant-based, gluten-free, and refined-sugar free. (Obviously, if you’re gluten-free, you’ll want to find buns/tortillas that match your needs as well.)

    She also shares tips on how to tweak recipes to make them even more kid-friendly.

    The recipes are broken down into levels that range in difficulty from levels 1 through 4. So if you’re a beginner in the kitchen, you’ll know where to start.

    The recipe I’m sharing today is categorized as level 2.

    Vegan lentil burgers

    Cover of the cookbook Vegan Burritos & Burgers by Sophia DeSantis

    The first recipe that called to me was the ultimate meatball burger.

    Lately, I’ve been craving a vegan meatball sandwich with plenty of pizza sauce slathered on top.

    There are lots of pre-made vegan meatballs out there. However, the great thing about making them at home, versus buying a bag from the frozen section, is that you know exactly what goes into them.

    The hearty base of these burgers is lentils. So often veggie burgers are made from black beans, pintos, or vital wheat gluten. But vegan lentil burgers really appeal to a lentil-lover like me. You can make your own lentils from scratch, or save a step and buy pre-made.

    These vegan lentil burgers are filled with all kinds of good-for-you ingredients like mushrooms, kale, oats, and walnuts. They are packed with flavor coming from thyme, basil, oregano, and sautéed garlic. Finally, they are finished with a spread of pizza sauce.

    Sophia includes a quick-and-easy pizza sauce recipe in the book, and that’s noted in the recipe below. However, I happened to have some extra pizza sauce in the refrigerator from a recent vegan taco pizza night. So I opted to use that instead.

    The vegan meatball burgers have a wonderful, savory flavor. I can only imagine they’d also be perfect rolled into balls, browned, and served with vegan lasagna or on a meatball sub. It’s the recipe that keeps on giving!

    And a big dollop of tofu ricotta on top would not go amiss here!

    What to serve with them

    Serve these vegan lentil burgers with any of the following side dishes:

    • Air fryer polenta fries
    • Roasted cauliflower 
    • Israeli couscous salad
    • Crispy cabbage
    • Grilled vegetable skewers
    • Sautéed broccolini & kale

    More recipes from Vegan Burgers & Burritos:

    • Chipotle Lime Burrito Bowl at Glue & Glitter
    • The Down Home BBQ Burger at A Virtual Vegan
    • Fall Harvest Burrito at Veggies Don’t Bite
    • The Autumn Burger at Dianne’s Vegan Kitchen
    • Wrapped-Up Chili Rellenos at The Vegan 8

    Vegan lentil burgers with chips.

    Vegan lentil burgers wiht chips, kale, and pasta sauce.

    Ultimate meatball burger (Vegan lentil burgers)

    This hearty burger will fulfill any meat lover. Stuffed with greens and loads of protein, then topped with the perfect homemade pizza sauce, it’s an all-in-one type of meal! From the first bite to the last, you’ll love the warm, comforting flavor of this burger, kind of like being wrapped in your favorite cozy blanket. Makes 4 to 5 burgers & 2 cups pizza sauce (473 ML).
    5 from 1 vote
    Print Pin Rate
    Course: Sandwich
    Cuisine: Vegan
    Keyword: comfort food, veggie burger
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Resting Time: 20 minutes
    Total Time: 1 hour 20 minutes
    Servings: 4 people
    Calories: 344kcal
    Author: Sophia DeSantis

    Ingredients

    Ultimate meatball burger

    • 2 cups chopped mushrooms
    • 2 cups chopped kale stems removed
    • 1 Tablespoon chopped garlic
    • ½ cup low-sodium veggie broth or drizzle of oil, for sautéing
    • 1 ½ cups cooked lentils brown or green
    • ½ cup bread crumbs (gluten-free if needed)
    • ½ cup oats (gluten-free if needed)
    • ¼ cup chopped walnuts
    • ¼ cup Quick-and-Easy Pizza Sauce (recipe below)
    • 1 Tablespoon dried thyme
    • 1 Tablespoon dried basil
    • 1 Tablespoon dried oregano
    • 1 teaspoon sea salt

    To serve

    • 4 to 5 buns
    • Quick-and-Easy Pizza Sauce recipe below
    • Chopped sautéed kale

    Quick-and-easy pizza sauce

    • 1 cup tomato paste
    • ½ cup low-sodium veggie broth (see notes)
    • 1 Tablespoon dried thyme
    • 1 Tablespoon dried basil
    • 2 teaspoons dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • 1 teaspoon maple syrup
    • ½ to 1 teaspoon crushed red pepper optional (see notes)
    • ¼ teaspoon ground black pepper

    Instructions

    To make ultimate meatball burger

    • Sauté the mushrooms, kale and garlic with broth or oil over medium heat until the mushrooms are soft and the liquid has evaporated, about 10 to 15 minutes. Set aside.
    • Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme, basil, oregano and salt in a food processor and pulse until well chopped. You want a crumble like texture. Check to make sure the mixture sticks together, and if it doesn’t, pulse some more, but make sure it doesn’t turn into a purée. You can also add a bit more pizza sauce if it doesn’t stick yet, however, you don’t want it to be too wet.
    • Place the mushrooms, kale and garlic into the processor, making sure not to add any leftover juices, and pulse a few times until everything is well chopped and incorporated. If the ingredients aren’t mixed after a few pulses, put the mixture in a bowl and mix it with your hands.
    • Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all flavors marinate and leads to a sturdier burger.
    • To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.
    • You can also bake the patties on a parchment-lined cookie sheet at 375 degrees F (191 degrees C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.
    • Serve on buns with the toppings of your choice.

    To make quick-and-easy pizza sauce

    • Put the tomato paste, broth, thyme, basil, oregano, garlic powder, salt, maple syrup, crushed red pepper and black pepper in a bowl and mix well.

    Notes

    Kids: Make patties into a smaller slider size or into nuggets. Serve sauce on the side as a dipper.
    For the pizza sauce: This sauce is best if made ahead of time and the flavors are allowed to marinate. This also helps the dried herbs to soften and allows the spices to fully combine with the tomato paste. If your sauce seems a little “gritty,” then allow it to sit longer. You can speed this up by heating it slightly.
    You can use water instead of broth, but the broth adds great flavor. Add more or less broth for the consistency you like.
    Add more or less crushed red pepper to achieve the level of spice you prefer, or leave it out altogether.
    Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.

    Nutrition

    Calories: 344kcal | Carbohydrates: 58g | Protein: 18g | Fat: 7g | Sodium: 1773mg | Potassium: 1660mg | Fiber: 15g | Sugar: 14g | Vitamin A: 4460IU | Vitamin C: 57.8mg | Calcium: 239mg | Iron: 11.6mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

     

    Disclaimer: I received a complimentary copy of Vegan Burgers & Burritos for review. 
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Anthony Lamb

      January 23, 2018 at 11:47 am

      When do you add the pizza sauce?

      Reply
      • Cadry

        January 23, 2018 at 11:53 am

        It’s in the second step when you’re adding the lentils, bread crumbs, and oats to the food processor. Then you can add more sauce to the top of the burger when serving.

        Reply
    2. Shell

      January 23, 2018 at 12:30 pm

      5 stars
      What a hearty looking burger! Makes me miss New World Café.

      Reply
      • Cadry

        January 24, 2018 at 10:50 am

        Ah, yes, I wish Des Moines still had New World Cafe!

        Reply
    3. Amber

      January 23, 2018 at 3:04 pm

      This looks so delicious! And reminds me I need to get started cooking my way through her book! I practically drooled my way through it when I first received it, but you know… then I got lazy. 😉

      Reply
      • Cadry

        January 24, 2018 at 10:52 am

        Haha! Yes, that’s a problem. Once laziness sets in, it’s hard to fight against it. Luckily, most of the recipes look really weeknight-friendly.

        Reply
    4. Don

      January 24, 2018 at 4:52 pm

      Thanks for the tip on her book. Ordering it right now via your link. We love burgers and burritos.
      Today I had a beet burger at a great new little vegan coffeehouse in KC. It was fabulous.

      Reply
      • Don

        January 24, 2018 at 4:54 pm

        Oops….should’ve named the coffeehouse. It’s called Pirates Bone.

        Reply
      • Cadry

        January 24, 2018 at 6:08 pm

        I’m so happy to hear that Kansas City has a new vegan coffeehouse! I was sad when I heard that FUD had closed for good. I’ll be excited to visit Pirates Bone the next time I’m in the area.

        Reply
    5. Ameera

      February 28, 2018 at 11:21 am

      Now this is a burger! Wow, it looks and sounds so delicious! Love that it is made with lentils, I simply can’t get enough of those yummy little legumes! Definitely need to look into this cookbook! Thank you so much for sharing 🙂

      Reply
      • Cadry

        March 05, 2018 at 12:42 pm

        I agree! I’m all about the lentils too. I hope you enjoy the burger!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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