Meatless burgers are all the rage these days, and for good reason. They pack a ton of nutrient-dense ingredients into one convenient, sandwich-ready patty, and they make for a hearty vegetarian meal. However, it can be hard to find a recipe that packs as much protein as you hope to get from a burger. Enter, the Millet and Red Lentil Burgers that meet all your meatless meal needs.

After exploring the world of veggie burger variations and ingredients, I have pieced together this high-protein, easy-to-make, and super tasty patty recipe. The star of these burgers is millet. This tiny, crunchy whole grain is a wonderful source of protein, antioxidants, and fiber, and gives these burgers an exciting texture.

Whip up a batch and stick them in your freezer this weekend for a week's worth of protein-packed meatless meals.

Millet and Red Lentil Burgers

  • Prep Time:45 mins
  • Cook Time:30 mins
  • Total Time:1 hr 15 mins
  • Servings:8
  • Medium


  • 1/2 cup dry millet
  • 1/3 cup red lentils
  • 1 can white beans
  • 3 cloves garlic
  • 1/2 red onion
  • zest from 1/2 lime
  • 1/4 cup + 2 tbs. hemp seeds
  • 1/4 cup ground flax seeds
  • 1 tbs. olive oil
  • 1 tsp. salt
  • 1 1/2 tsp. smoked paprika or paprika
  • 1 tsp. cumin optional
  • 1/2 tsp. garlic powder optional
Kate Donald
  • Step 1

    Cook the millet: Toast the millet in a dry saucepan for a few minutes, stirring constantly, until your kitchen is filled with a nutty aroma. Add 1 cup of water, a pinch of salt, and cover. Heat the millet on high until boiling, then reduce the heat to a simmer and cook for about 10 minutes, or until there is no water left in the pot.

    Pro tip: Fluff your millet often while cooking to make sure it doesn't stick to the bottom and burn.

    Kate Donald
  • Step 2

    Cook the lentils: Add the lentils and 2/3 cup water to a small saucepan. Cover, heat to a boil, and then reduce to a simmer. Cook for about 10 minutes, or until the lentils are soft.

    Kate Donald
  • Step 3

    Chop the onion and garlic while you wait for the millet and lentils to cool.

    Kate Donald
  • Step 4

    Drain and rinse the white beans. Pat them dry with a paper towel to avoid a watery burger mix. Add them to a large bowl and mash them up with a fork or spatula.

    Kate Donald
  • Step 5

    Add the millet, lentils, spices, seeds, oil, veggies and lime zest to the white beans. Mix it all up until it comes together and doesn't crumble.

    Kate Donald
  • Step 6

    Place the mixture in the fridge for about an hour, or overnight. When you're ready to cook, pre-heat your oven to 375° F and line a baking sheet with parchment paper.

    Kate Donald
  • Step 7

    Shape your patties any way you like. I made 8 big burgers, but you could also turn these into "meatballs," sliders, or falafel-sized patties.

    Kate Donald
  • Step 8

    Place your hand-shaped patties on the baking sheet and stick them in the oven. Let them cook for 15 minutes, flip them over, and cook for 15 minutes more.

    Kate Donald

These patties are delicious crumbled into a salad or a wrap, stuffed in a bun with all your favorite burger fix-ins, or even served on their own with this sriracha aioli. Whether you are a veggie burger enthusiast or a meatless meal skeptic, these burgers are sure to make a hearty addition to any weeknight meal.