The Ultimate Vegan Burger - Lentil Cranberry
Author: Annelina Waller
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 4 burger buns
  • For the patties:
  • 200 g dark lentils
  • 3- 4 tbsp apple cider vinegar
  • 1 large onion
  • 2 cloves garlic
  • ½ zucchini
  • 1 handful of brown champions
  • 2 tsp mustard
  • 30 g dried cranberries
  • 4 tbsp soy sauce
  • 1 handful of coriander or parsley
  • 1 tbsp linseed
  • 2 tbsp olive oil for frying
  • 4 tbsp corn crumbs for breading
  • Filling:
  • 2 tomatoes
  • 8 salad leaves
  • ½ cucumber
  • Oil-free mayonnaise
  1. Prepare the lentils according to the package insert.
  2. Coarsely chop the onion and garlic and sauté briefly in apple cider vinegar.
  3. Dice the zucchini and mushrooms, add after 3 minutes and cook until done.
  4. Wash and pluck the coriander or parsley.
  5. Roughly puree the vegetables with the other ingredients for the lentil patties with a blender or in a food processor. Season with salt and pepper.
  6. Depending on the thickness, form 6-8 large burgers.
  7. Put the corn crumbs on a plate and turn the patties in it.
  8. Heat the oil in a pan and fry the burgers on both sides for about 10 minutes. Turn carefully so that they do not fall apart.
  9. Prepare Mayonnaise
  10. Halve the burger buns and spread with mayonnaise.
  11. Wash salad, cucumber, and tomatoes. Remove styles and cut into slices.
  12. Layer the buns as preferred.
  13. The burgers are a slight variation of the lentil balls and can also be served as balls in pitas.
Recipe by Annelina Waller at