Vegan squash and lentil burgers

    1 hour 15 min

    The squash season in amazing, there are so many different types and so many recipes to be made. Try this easy and delicious squash and lentil burgers.


    London, England, UK
    1 person made this

    Serves: 4 

    • 1/2 delicata squash, or other winter squash
    • 2 carrots
    • olive oil
    • 4 tablespoons rolled oats
    • 1 pinch cumin
    • 1 pinch ground coriander
    • 1 pinch cayenne pepper
    • sprinkle of dried thyme or other herb to taste
    • salt and pepper
    • 100g red lentils
    • plain flour for dusting

    Prep:15min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Peel and dice the squash and carrots. Place on a baking tray, drizzle with oil, add the herbs and season with salt and pepper. Roast until lightly browned and soft.
    3. Meanwhile bring the lentils to a boil and simmer until cooked and most of the water has been absorbed. Stir the lentils as they cook so you end up with a dhaal like consistency.
    4. Put the roasted squash and carrots in a bowl with the cooked lentils, oats and spices and season with salt and pepper. Mash everything together until you get a fairly smooth consistency.
    5. When the mixture has cooled slightly, divide the mixture into 4 equal parts. Sprinkle a clean surface and your hands with some flour. Press the mixture together in your hands to form a ball, then place it onto the floured surface and flatten to make your burger.
    6. Chill the burgers in the fridge for 30 minutes or as long as your rumbling tummy will allow. This helps them hold their shape when you cook them.
    7. Fry or bake with a little oil olive until they are nicely browned and hot through.


    I served mine in a bun with fried onions, tomato, gherkins and a nice bit of ketchup.

    See it on my blog

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