Pineapple Jalapeño Lentil Plant Burger

Pineapple Jalapeño Lentil Plant Burger

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1 cup Green Lentils
1 Tablespoon Ground Flaxseeds
0.25 cup Rolled Oats
0.25 cup, chopped Walnuts
1 Tablespoon Coconut Aminos
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Sea Salt
0.5 teaspoon Ground Black Pepper
2 Burger Buns
4 rings Pineapple
1, sliced Jalapeño
small handful Baby Kale
2 Tablespoons Vegan Mayonnaise

Pineapple Jalapeño Lentil Plant Burger

  • 60 Minutes
  • Medium




Let’s dig in to a savory, sweet and spicy pineapple jalapeño lentil plant burger that is fully vegan!

Sometimes I even impress myself how satisfying, flavorful and filling plant based recipes can be.

This burger recipe ticks all of the boxes.

It has a meaty, buttery and savory patty, the right toppings and a fluffy bun.

When I do eat meat, which is very rare these days, I never crave a burger. It’s usually full of unhealthy fats and I don’t feel great after.

With a fully plant-based burger it’s the complete opposite. Nothing feels greasy or heavy.

Despite this recipe only using plants, it’s incredibly filling.

The burger patty is made with green lentils, walnuts, oats, ground flax seeds and seasoning.

It is packed with protein, fiber and healthy omega-3 fatty acids, iron and more!

Lentils and legumes are my favorite source of plant protein.

Green lentils are so versatile, the cheaper alternative and cook quickly.

These small yet powerful legumes have powerful health benefits including aiding in heart health and helps with healthy gut bacteria.

Not all burger buns are vegan. Be sure to check the ingredient list.

If you have made this pineapple jalapeño lentil plant burger recipe, please leave your review below.



Cook The Green Lentils & Make Flax Egg

Rinse the green lentils then add them to a pot with 2 cups of water.

Cover the pot and bring to a simmer.

Cook on a simmer with the lid on for 15-20 minutes or until the water has been absorbed and the lentils are tender.

Transfer the cooked lentils to a large bowl or plate and allow to cool.

Combine the ground flax seeds and 3 Tablespoons filtered water in a small bowl, then allow to sit and gel up, about 5 minutes.


Make Burger Patty Mixture

To a food processor, add the cooked and cooled green lentils, the flax egg, oats, chopped walnuts, coconut aminos, garlic powder, onion powder, sea salt, and ground black pepper.

Pulse until the mixture is combined but still a bit chunky.


Form Burger Patties

Preheat the oven to 375°F.

Divide the lentil mixture into 4 portions and form into burger patties.

Place onto a parchment lined baking sheet. You can refrigerate until the oven comes up to temperature.



Bake in a preheated 375°F for 25-30 minutes.

The outside of the patties will be crispy but the center of the patties will still be a bit soft.

While the patties bake, grill the pineapple rings, if desired.


Assemble & Serve

Toast your burger buns then add the vegan mayonnaise, the lentil plant burger patty, baby kale, the grilled pineapple slices, and sliced jalapeño.

Other great toppings are raw red onion and vegan cheese.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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