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Lentil Burgers with Swiss


Lentil Burgers with Swiss

These wholesome burgers make a hearty lunch or dinner.

© 2008 Ashley Skabar, licensed to About.com, Inc.

I prefer baking these to frying, not only for heatlh reasons but also for taste. If you're in a pinch for a time, however, heat a heavy-bottomed skillet with a small amount of oil, fry each burger only for about 30 seconds per side and then cut the baking time in half. These can also be made in advance and frozen for up to a month for quick weeknight solutions.

Makes 6 large burgers

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • For the Lentil Burgers:
  • ½ cup onion
  • ½ cup green French lentils, picked over
  • ½ cup millet
  • 3 T. Egg Replacer
  • ¼ cup finely ground cashews
  • ¼ cup fine bread crumbs
  • ¼ cup finely chopped fresh parsley or dill
  • 1 T. cider vinegar
  • 1 t. salt, plus more to taste
  • Pepper, to taste
  • For the Swiss Cheese Sauce:
  • 2 T. olive oil
  • ½ cup nutritional yeast
  • ¼ cup soymilk powder
  • 1 T. Cornstarch
  • ½ cup dairy-free soy mayonnaise
  • 1 cup soymilk or ricemilk, such as Silk or Rice Dream
  • 1 t. salt, plus more to taste
  • 6 hamburger buns, for serving
  • Vegetables or toppings of choice, for serving


1. Preheat the oven to 375 F. Lightly oil a large baking sheet and set aside.

2. Make the burgers. In a medium saucepan over medium-high heat, combine the onion, lentils and millet with 3 cups of water. Bring to a boil, then turn the heat down to low and simmer until the millet and lentils are tender, about 30 minutes.

3. In a small bowl, whisk the Egg Replacer with three 3 T. of hot water until stiff.

4. In a medium mixing bowl with an electric hand mixer at low speed, combine half of the lentil-millet mixture with the Egg Replacer mixture, ground cashews, bread crumbs, herbs, vinegar and salt until well combined. With a wooden spoon, gently fold in the remaining lentil-millet mixture. (This will keep some of the lentils "in tact" for the sake of presentation.)

5. Divide the mixture into six patties and place on the prepared sheet. Bake, flipping once, until burgers are golden brown, about 20-25 minutes.

6. Meanwhile, make the Swiss cheese sauce.In a medium-sized bowl, combine the oil, mayonnaise and soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps may still remain but will dissolve while cooking).

7. In a heavy-bottomed skillet or saucepan over medium heat, heat the cheese mixture, stirring constantly until desired consistency. Salt to taste.

8. To serve, place burgers on hamburger buns with desired vegetables and cheese sauce.

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  6. Lentil Burgers - Recipe for Dairy-Free Lentil Burgers with Non-dairy Swiss Cheese Recipe

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