A hearty, wholesome lentil-based veggie burger topped with vibrant beet slaw, creamy cashew aioli, and fresh greens on a toasted bun. This plant-powered burger is satisfying, protein-packed, and perfect for a colorful lunch or dinner. It’s a nourishing alternative to traditional burgers and brings bold flavor, color, and texture in every bite.

Why You’ll Love This Recipe

This veggie burger delivers the perfect balance of taste, texture, and nutrition. The lentil patties are savory and satisfying, the beet slaw adds tangy crunch, and the cashew aioli brings a rich, creamy element without dairy. It’s entirely plant-based, gluten-free (if desired), and ideal for meal prepping or impressing guests with a vibrant, wholesome meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lentil Patties:
1 cup cooked green lentils
1/2 cup rolled oats
1/2 cup grated carrot
1/4 cup finely chopped red onion
2 cloves garlic, minced
1 tablespoon ground flaxseed + 3 tablespoons water
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste

For the Cashew Aioli:
1/2 cup soaked cashews (soaked 2–4 hours)
2 tablespoons lemon juice
1 garlic clove
1/4 cup water
Salt to taste

For the Beet Slaw:
1/2 cup shredded raw beet
1 teaspoon apple cider vinegar
Salt to taste

Other Ingredients:
Burger buns (gluten-free or whole grain)
Baby greens or microgreens

directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix flaxseed and water in a small bowl and let sit for 5 minutes to thicken.
3. In a food processor, combine lentils, oats, carrots, onion, garlic, flax mix, olive oil, cumin, paprika, salt, and pepper. Pulse until the mixture is combined but still slightly textured.
4. Shape the mixture into 4 patties and place them on the prepared baking sheet.
5. Bake for 25–30 minutes, flipping halfway through, until patties are firm and lightly browned.
6. While the patties bake, blend all cashew aioli ingredients in a blender until smooth and creamy.
7. In a small bowl, toss together the shredded beet, vinegar, and salt to create the slaw.
8. To assemble: Spread aioli on the bottom bun, layer with baby greens, add the lentil patty, top with more aioli, spoon on the beet slaw, and finish with the top bun. Serve warm.

Servings and timing

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: approximately 45 minutes

Variations

• Spicy version: Add chili flakes or a dash of hot sauce to the lentil mix or aioli.
• Different slaw: Use cabbage, carrots, or apple instead of beet for a different flavor profile.
• Grilled patties: After baking, finish patties on a grill pan for added char and texture.
• Nut-free aioli: Substitute sunflower seeds or silken tofu for cashews in the aioli.
• Low-carb: Serve the patties lettuce-wrapped instead of in a bun.

storage/reheating

Store leftover patties in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in a 350°F (175°C) oven for 10 minutes.
Cashew aioli and beet slaw can be stored separately in the fridge for 3 to 4 days.
Assemble burgers just before serving for best results.

FAQs

Can I freeze the lentil patties?

Yes, shape and freeze uncooked patties on a tray, then transfer to a freezer-safe container. Bake from frozen, adding 5–10 minutes to the cook time.

Can I use canned lentils?

Absolutely. Drain and rinse well before using. Avoid over-processing to maintain texture.

What can I substitute for cashews in the aioli?

You can use sunflower seeds, soaked almonds, or silken tofu for a similar creamy result.

Are these burgers gluten-free?

The patties themselves are gluten-free. Use gluten-free oats and buns to ensure the entire meal is gluten-free.

Can I pan-fry the patties instead of baking?

Yes, pan-fry in a little oil over medium heat for about 4–5 minutes per side, until browned.

Can I make the patties without a food processor?

Yes, mash the lentils with a fork or potato masher and mix everything by hand. The texture may be slightly chunkier.

Is the beet slaw raw?

Yes, the beets are shredded raw for a fresh, crunchy texture and vibrant color.

Can I use other legumes instead of lentils?

Chickpeas or black beans can work, but the texture and flavor will vary. Adjust seasonings accordingly.

How do I keep the patties from falling apart?

Be sure to let the flax mixture sit long enough to thicken, and avoid over-blending. Chilling the mixture before shaping can also help.

What kind of buns work best?

Whole grain or gluten-free buns are ideal. Toast them lightly for added texture and structure.

Conclusion

Lentil Veggie Burgers with Beet Slaw and Cashew Aioli offer a vibrant, nutritious alternative to traditional burgers. Packed with plant-based protein, bold flavors, and satisfying textures, they’re as enjoyable to eat as they are beautiful to serve. Whether you’re vegetarian, vegan, or simply seeking a healthy meal, this recipe delivers on all fronts with taste, nourishment, and visual appeal.

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