Recipe by Lukas Volger

Armenian Lentil Burgers

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Parve Parve
Medium Medium
4 Servings
1 Hour, 10 Minutes

The warm spices—doubly enforced by using whole spices as aromatics with the lentils, and then added again to the veggie burger mixture—beautifully complement the earthy lentils. It’s particularly good with Cucumber-Yogurt Sauce. Makes four 4-inch burgers



  • 1 cup French (green) lentils

  • 1/2 onion, cut into 2 quarters

  • 2 whole cloves

  • 1 teaspoon Gefen Olive Oil

  • 1-inch piece ginger

  • 2 cloves garlic, crushed

  • 1 cinnamon stick

  • 1 bay leaf


  • 4 tablespoons plus 1 teaspoon Gefen Olive Oil, divided

  • 1 onion, chopped

  • 1 and 3/4 teaspoons Gefen Ground Allspice

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • pinch of cayenne pepper

  • 3 cloves garlic, minced

  • 2 teaspoons grated fresh ginger

  • 2 eggs

  • 3/4 cup toasted Gefen Bread Crumbs

  • 1/3 cup roughly chopped fresh parsley

  • 1/2 teaspoon salt

  • squeeze fresh lemon juice


Cook the Lentils


Pick through the lentils and rinse thoroughly. Stud each onion quarter with a clove. In a medium saucepan, heat one teaspoon oil over medium heat. Add onion quarters, ginger, garlic, cinnamon stick, and bay leaf. Stir, then cover and cook for one minute, until fragrant.


Add lentils and two cups water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, until lentils are tender. Discard the aromatics and pour off any excess liquid.

Prepare the Burgers


Preheat oven to 375 degrees Fahrenheit.


Heat two tablespoons oil in a sauté pan over medium-low heat. Add onion, allspice, cinnamon, cloves, and cayenne. Cook, stirring frequently, until onion begins to caramelize, about 12 minutes. Reduce heat and add garlic and ginger. Cook until onion is fully cooked, about five minutes longer.


Set aside half a cup of lentils. In a food processor, combine remaining lentils, onion mixture, and eggs and pulse until thoroughly combined. Transfer to a mixing bowl. Add reserved lentils, bread crumbs, parsley, salt, and lemon juice. Taste and adjust seasoning. Shape mixture into four patties.


In an oven-safe skillet, heat remaining oil over medium-high heat. When hot, add patties and cook until browned on each side, six to 10 minutes total. Transfer pan to the oven and bake for 12 to 15 minutes, until burgers are firm.


Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers – Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC. Photography by Christina Heaston. Available wherever books are sold.

Armenian Lentil Burgers

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Chava Esty
Chava Esty
3 years ago

Can I suggest you have recommended recipes come up per recipe (on the bottom) of things to make alongside whatever it is?

Reply to  Chava Esty
3 years ago

Great suggestion! We’ll definitely keep it in mind.