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Asian Lentil Burger Lettuce Wraps

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Lentil Burger Lettuce Wraps – an Asian flavored twist on a veggie burger. Oil-free and gluten-free options available. These burgers are crisp and firm on the outside, soft and moist on the inside and hold up really well.

Asian Lentil Burger Lettuce Wraps

There’s a new favorite burger in our house and it’s this Asian Lentil Burger. I was staring in the fridge at leftover lentils and leftover brown rice and, voila, this burger was born. But, I was out of buns the day I served them, so they became Asian Lentil Burger Lettuce Wraps. And you can’t serve lettuce wraps without a dipping sauce, so then I created this amazing Creamy Sesame Soy Asian Dressing that I posted for you the other day. And instead of using it as a dipping sauce, I just drizzled it all over the top of these lentils burgers. Ok, maybe I did also dip it into the sauce because it’s just that good! If you love Asian flavors and want to switch up the usual stirfry/noodle routine, this one is for you!

Asian Lentil Burger Lettuce Wraps

Bring the Flavor

Have you ever noticed that the only way most meat burgers are varied is by changing up the toppings? Now it’s a cheeseburger, now it’s a bacon burger, now it’s a mushroom burger….but the burger is always the same. Why is that? Putting the flavor IN the burger is where it’s at! That’s why veggie burgers rule.  This baby is chock full of lentils, rice, mushrooms, green onions, garlic, soy sauce, sriracha and more! Wrap it all up in lettuce topped with some shredded veggies and dressing and now you are eating your salad, too….all in one bite. That’s smart eating and being efficient!

Asian Lentil Burger Lettuce Wraps

Texture is Key

And I would bet that you could fool the omnivores with the way this burger looks. It’s crisp and firm on the outside, soft and moist on the inside and holds up well. You could put this on a bun if you wanted to. I experimented with baking and pan frying these lentil burgers, and while I did prefer the later, they are delicious either way. They are more firm if you bake them, but more moist if you pan fry…just depends if you want them to be oil-free (baked) or not. I also give a gluten-free option in the recipe notes, so be sure to check that out if you wish.

Asian Lentil Burger Lettuce Wraps

I topped mine with raw coleslaw veggies and fresh cilantro before drizzling on the Asian Dressing. The kids went crazy for these too and my son even took one in his lunch the following day.

Lentil Burger Lettuce Wraps

I hope guys love these Asian Lentil Burger Lettuce Wraps as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

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Asian Lentil Burger Lettuce Wraps
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A Asian flavored twist on a veggie burger. Oil-free and gluten-free options available. These burgers are crisp and firm on the outside, soft and moist on the inside and hold up really well.

Course: Burger, Entree
Cuisine: dairy free, egg free, gluten free, oil free, vegan
Servings: 6
Calories: 161 kcal
Author: Jenn S.
Ingredients
  • 1 cup cooked lentils
  • 1 cup cooked brown rice
  • 1/2 lb sliced mushrooms
  • 3 green onions (rough chopped)
  • 2 garlic cloves (chopped)
  • 1/4 cup aquafaba (chickpea brine)
  • 2 tbsp soy sauce (or tamari for gluten free)
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp sriracha
  • salt/pepper to taste
  • 1/2 cup vital wheat gluten (or gluten free breadcrumbs)
  • 1/2 cup bread crumbs (gluten free if needed)
  • 6-8 large lettuce leaves (Bibb or Green Leaf works well)
  • Raw shredded veggies (I used a coleslaw mix) (optional)
  • Fresh Cilantro
  • Creamy Sesame Soy Asian Dressing
Instructions
  1. Preheat the oven to 375 degrees F. (Skip this step if you plan to pan fry)
  2. In a small pan on the stove, sauté the mushrooms over medium heat until soft, about 7-8 minutes.
  3. To the bowl of a food processor, add the mushrooms along with the lentils, brown rice, green onions, garlic, aquafaba, soy sauce, and sriracha and pulse until well combined, but not pureed.
  4. Pour the mixture out into a medium bowl and add the vital wheat gluten (or 1/2 cup breadcrumbs). Massage the mixture with your clean hands for several minutes until the gluten starts to work (it will start to get "stringy". If you are using breadcrumbs instead of vital wheat gluten, just stir to combine.

  5. Add the breadcrumbs (or other 1/2 cup if you already used them in the previous step) and stir to combine. The mixture should form easily into patties. If it's too wet, add another 1-2 tbsp of breadcrumbs. If it's too dry, add another splash of soy sauce or even water.

  6. Form the mixture into 6-8 patties. You can cook them right away or place the patties in the fridge in a single layer for 30 minutes to firm up even more.
  7. Bake the patties in the oven for 25-30 minutes, flipping them over half way through. Alternately, you can pan fry in a tbsp of oil for about 5 minutes each side on medium heat.
  8. Lay your lettuce leaves flat, top each one with a burger, raw shredded veggies, if using, fresh cilantro, if using, and a drizzle of the Asian Dressing. Wrap them up and enjoy!
Recipe Notes

~Nutrition facts calculated for burgers alone, not including any toppings.

 

 

Nutrition Facts
Asian Lentil Burger Lettuce Wraps
Amount Per Serving
Calories 161 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 391mg 16%
Potassium 168mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 14g 28%
Vitamin C 1%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

More Creative Veggie Burgers to Love:

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Spinach Artichoke White Bean Burgers

Tofu Hemp Burger

Black Bean Salsa Burger

Black Bean Salsa Burgers
Asian Lentil Burger Lettuce Wraps - vegan with oil-free and gluten-free options!

Comments

  3. Cadry's Kitchen says

    That’s such a great point about putting the flavor IN the burger instead of around it. And I like that you used lentils for the burger. They have so much deep deliciousness built into them.

    Reply

    • Jenn S. says

      If I was stranded on a desert island and could only take one thing…it would be lentils. I can’t get enough of them! Thanks, Cadry!

      Reply

  4. The vegan 8 says

    These look so amazing! The texture and flavors all look perfect! I totally agree with what you said too, I don’t want a plain burger patty, I want the flavor IN the burger too! Then toppings and more flavor! I hate plain tasting food. I need to try these, I just love everything about them!

    Reply

    • Jenn S. says

      Thanks, Brandi! I’ve got plans to try your Red Beans & Rice Burger too…it sounds so delicious! Flavor IN the burgers are where it’s at!

      Reply

    • Jenn S. says

      Thanks, Becky!! I honestly don’t think these would be quite as good on a bun. It really takes all the different components to make the delicious flavors all stand out!

      Reply

    • Jenn S. says

      Thanks, Richa! The lettuce wrap idea kind of happened on a whim, but it worked out so well!!

      Reply

  7. Willow says

    Isn’t it fun when you can make something out of leftovers! You may have been out of buns, but I love to substitute collard greens for wraps and lettuce leaves for sandwiches. These flavors sound wonderful! I love to use sriracha in my cooking. Your dressing sounds yummy as well!

    Reply

  12. Levan Wee says

    LOVE LOVE LOVE this! And I see a hint of aquafaba inside the recipe? Amazing!! 🙂 Always a pleasure to see your new recipes Jennifer!

    Reply

    • Jenn S. says

      Thanks, Levan!! Aquafaba is my new favorite egg replacer. I’ve been using it in everything. Still need to try out your AMAZING macaroons though!

      Reply

      • Monica Gilbert says

        Aqua faba is also brilliant to dunk tofu in after dowsing with flour and before crumbing. I made the mistake of not wiping the bottom of the glass jar I poured the aqua faba into before I put it in the fridge. It’s excellent as glue!

        Reply

  13. Howie Fox says

    Oh woww, I like the idea, this wrap sounds delicious! I’d leave out the mushrooms though. I only eat them when I really have no other choice. Like when I’m on the moon and that’s the only edible thing left. =P

    Reply

    • Jenn S. says

      LOL, Hauke!! My son detests mushrooms too, but he happily gobbled these up. He had no clue they were in there. You don’t taste them, but they do give a nice depth of flavor. You should try it!!!

      Reply

    • Jenn S. says

      You should have seen our dinner tonight, Linda! Talk about random leftovers…but it turned into some delicious enchiladas!! Leftovers rule!

      Reply

  18. Michelle says

    This burger lettuce wrap resonates well with me. I just love everything about this recipe and I can’t wait to try it!

    Reply

    • Jenn S. says

      Me too, Vanessa! I LOVE lentils! Don’t know what I would do without them! I hope you love it!

      Reply

  20. pragatibidkar says

    Love these…the sesame based sauce really brings it together…and the lentil brown rice combo is really robust. Awesome!

    Reply

  21. Christine says

    Loving all the flavors in this and the no bun necessary-ness of it. HOW on earth, though, did you get your lettuce to swaddle that burger so perfectly? Mine NEVER look like that. Be honest. Did you use tape 😉

    Reply

    • Jenn S. says

      LOL, Christine. I’ll let you in on my little secret: I had an ugly looking toothpick in there and I photoshopped it out. Ha! Because for the life of me I couldn’t get it to stay closed without the toothpick. I tried “sealing” it with sauce, but that didn’t work either. Tape is a pretty good idea though!! 😉

      Reply

      • Monica Gilbert says

        That is hysterical Jenn! Surely there must be edible tape available. I mean there ARE edible underpants!!

        Reply

  24. Natalie says

    I love the lettuce wrap idea, why have I never tried this before!!!? And the texture looks amazing, between the mushrooms and the lentils i bet there is a lot umami going on in every dang bite! Plus I love asian flavors, always my favorite <3 You are so right about putting the flavor in the burger with veggie burgers, plus then you can still put a sauce on top and have double complimentary flavors going on!!! Vegan food really is the best 🙂

    Reply

    • Jenn S. says

      LOL, Rebecca! Don’t worry, you won’t be finding any meat here, I promise! I am huge sesame lover too!! It’s so good! Have a great weekend!

      Reply

  26. Monica Gilbert says

    This looks absolutely wonderful but I have a memory like a sieve so I need to print the recipe. Is there a print button that I’m missing? And yes, yes, I’m all for keeping it green but being vegan I’m way ahead of the meat eaters in saving the planet.

    Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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