• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Threads
menu icon
go to homepage
  • About
  • Recipes
  • Book
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Book
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Sandwiches & wraps

    Ultimate meatball burger (Vegan lentil burgers)

    Updated: May 6, 2024 · Published: Jan 23, 2018 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 11 Comments

    Jump to 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.

    In this post:

    Jump to:
    • Vegan Burgers & Burritos
    • Vegan lentil burgers
    • Serving suggestions
    • 📖 Recipe

    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!

    Serving suggestions

    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
    Vegan lentil burgers with chips.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

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

    Ultimate meatball burger (Vegan lentil burgers)

    Author: Sophia DeSantis
    5 from 1 vote
    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).
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Resting Time: 20 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 people
    Course: Sandwich
    Cuisine: Vegan
    Keyword: comfort food, veggie burger

    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.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    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

    Disclosure: I received a complimentary copy of Vegan Burgers & Burritos for review. 

    More Sandwiches & wraps

    • Bright pink pickled red onions on avocado toast with nutritional yeast covered tofu.
      Vegan avocado toast with pickled onions & nutritional yeast (5-minute)
    • Dollop of salsa and cilantro on vegan quesadilla.
      Easy vegan quesadilla recipe with refried beans (Just 3 ingredients!)
    • Hand holding vegan hot sausage sandwich over plate with french fries.
      Vegan spicy hot sausage sandwich with cheese (Game Day recipe)
    • Buffalo Soy Curls sandwich with dairy free blue cheese dressing on plate with potato chips.
      Buffalo Soy Curls sandwich (air fryer)
    • Facebook
    • Threads

    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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
    2. 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
    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. 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
    5. 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

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, 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.

    More about me →

    In stores now

    Air fryer recipes

    • Vegan fried summer squash dunked in creamy onion & garlic dressing.
      Crispy air fryer summer squash (or pan fried)
    • Crispy corn tortilla strips made in the air fryer garnishing burrito bowl.
      Air fryer tortilla strips: Crispy snack & salad topper
    • Pillowy air fryer gnocchi with tomato dipping sauce.
      Crispy air fryer gnocchi (in 15 minutes!)
    • Vegan air fryer green beans with creamy dipping sauce.
      Crispy air fryer green beans (pan-fried option)

    Vibrant spring recipes

    • Bright pink quick pickled turnips in jar.
      Quick pickled turnips (Middle Eastern style)
    • Wilted vegan turnip greens in yellow cocotte.
      How to cook turnip greens without meat
    • Sliced green garlic in pickling brine in glass jars.
      Quick pickled green garlic (4 ingredients!)
    • Bright pink pickled shallots in jar by plate and salsa bowl.
      Quick pickled shallots recipe (Perfect for tacos, salads & bowls!)

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As seen in

    Copyright © 2025 Cadry's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.