Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers. Vegan Recipe

Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers | Vegan Richa

Because sometimes we just need to eat a good loaded burger.. and also because burgers get a lot of blog traffic 😉
This burger is so uber delicious that you really have to make it to know. And yes, it can fit in my mouth. those buns are mulitgrain and soft and squishy.:) Recipe Multigrain rolls here. or make these pillowy white dinner rolls. Somegluten free breads here.

Lets start with the layers. Theres the burger bun layered with a little Chipotle Habanero mayo, then spinach(use lettuce, baby kale or other greens of choice), then the chickpea onion rings, then the nicely done Red lentil Cauliflower patty, then some roasted mini peppers(or roasted red pepper), then pickled Jalapenos, then more chipotle habanero mayo, some fresh cilantro and bun. done.

mmmm.. find me a problem with this burger. :)
bite me.

Red Lentil Cauliflower Burger with Chipotle Habanero Mayo | Vegan Richa

For more Burgers and Sandwiches see here. 

The Red lentil Cauliflower patties are just that.. lentils and cauliflower with spices and a little chickpea flour.. And the No Fail trick to use Cauliflower in burger patties! I heart cauliflower.

The burger patties are baked and gluten-free, nut-free and grain-free. Serve these with a side salad and a dipping sauce and you have one delicious wholesome meal. If you like red lentils and cauliflower, this is it!

The whole burger can also be made refined Oil free. Everything is baked, including the Onion rings. 
You can change up the toppings and use other sweet or cooling offsets like cucumber, raw red onions, plain mayo and so on. Or use a different sauce like BBQ or BBQ mayo. Use different spices in the patty.. possibilities are endless:). 

You can also freeze and keep the patties. Shape the patties and dont bake, layer in an airtight container separated with pieces of parchment paper. Thaw and bake.

Red Lentil Cauliflower Burger patties Gluten-free Vegan

Step pictures:

Cook the lentils. These are Whole red lentils or Indian brown lentils(Sabut Masoor).

Grate Cauliflower, spread and bake
I make the cauliflower rice in my Blendtec these days. Just pulse small florets a few times (1.5 to 2  cups at a time) and voila. 

until lightly crisp on the edges

Mix with cooked lentils, onion flakes, salt, spices.

Add a tablespoon or so chickpea flour so the patties can come together.

Make 4-5 inch 3/4 inch thick patties. or any size you want.

Bake 20 minutes.

Prep the sandwich. Layer the mayo, spinach, onion rings.

Layer the burger patty, roasted peppers, pickled jaalpeno.

Add loads of spicy mayo.

Top with fresh cilantro. bite.

Pretty Patties.

Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers.
Allergen Information: Dairy-free, egg-free, corn-free, soy-free, nut-free. Can be gluten-free and yeast-free without buns. 

Lentil Cauliflower Patties: Makes 6-7 medium sized fat patties
1/2 cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils(brown/green) (yields about 1.5 cups of cooked lentils)
1 3/4 cups water
1/3 teaspoon salt
1/2 teaspoon garlic powder or 3-4 cloves garlic minced
1/2 teaspoon spices/spice mix of choice like berbere or garam masala

1/2 head of cauliflower grated  or 1.5 – 2 cups
1 Tablespoon onion flakes
1/2 teaspoon cumin powder
1/2 piri piri or cayenne or other chili to taste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil(optional)
2 or more Tablespoons chickpea flour 

Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest, Cajun blend, ethiopian berbere.

Baby spinach/greens
Roasted Mini Peppers
Onion Rings (Recipe below)
Pickled Jalapeno
chopped fresh Cilantro
Chipotle Habanero Mayo/cream(Recipe below)
Add Avocado slices, tomato slices or lettuce or other greens. 

Soak the lentils for half an hour or more in warm hot water. 
Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cupwater) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.

Grate the cauliflower(in a food processor, blender or by hand), spread on a parchment lined baking sheet and Bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).

Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. mash a bit.
Taste and adjust salt and spice. 
(You can use this mixture as is to load a burger or a taco too.)
Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower etc) Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
Bake on parchment lined sheet for 20 minutes at 400 degrees F. 
The patties can be made ahead and kept refrigerated or shaped and frozen. They can also be served as is with sauce/dressing. 

Onion rings:
Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste.
Add a teaspoon rice flour for crunchyness. (optional)
Dip red onion slice in the the batter and place on parchment lined sheet.
Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties. 

Roasted peppers:
Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.

Chipotle Habanero Mayo:
Mix 1 Tablespoon Chipotle habanero(I used Melinda’s Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or home made mayo or cashew cream or coconut cream.

Assemble the burger:
Top the bun with spinach/greens, some mayo, onion rings, warm Lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun. 
Or use your own toppings, raw red onion slices, pepper slices and such for a quicker fix up.


Red Lentil Cauliflower Burger with Chipotle Habanero Mayo. Vegan.

These burgers are being shared at Ricki’s wellness weekend, Allergy free wednesdays. Healthy Vegan Fridays

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    • Anonymous says

      Can I come by, too?… Do you have a spare room, or mind a tent in your yard? LOL jk :) those look DELICIOUS, though! my bday is the 7th. maybe I’ll make these! nomnomnom! <3 thank you! :)

    • says

      i dont have a yard actually. but looking to find a home with one:) i should get a big one for sure:) please do! you will love them! happy birthday!

  1. says

    oh wow. that looks so good. What a great idea about the grated and roasted cauliflower! The photos are amazing too. Well done. Great recipe! It’s great we are all making it harder for carnivores to have an excuse!

  2. says

    Whoa! This is one beautiful burger. Strangely, I have an allergic reaction to cauliflower. Any suggestions to replace it? Bread crumbs perhaps?

    • says

      you can use bread crumbs or coarsely ground oats. You wont need a lot though since they absorb a lot of moisture. Cauliflower doesnt absorb the moisture so you can add a good amount of that.

  3. says

    If you could just open a restaurant- preferably in my backyard, you’d save me a lot of trouble. I drool over your recipes with the best of intentions…and then have a can of soup for dinner because I don’t have it in me!

  4. says

    well, I’m not actually hungry at the moment, but if you put one of these in front of me, I’d eat it very quickly:)I love roasted cauliflower, such nuttiness, but I’ve never grated it before to add to burgers, what a great idea! and the batter for the onion rings? sounds great – and the fact that it’s all baked and not deep or shallow fried, brilliant. Love it:)

  5. says

    I love this recipe and your blog! So much it is very interesting and creative. I love the combination of Indian ingredients and techniques in your recipes.

    Be well and keep up the good work! :)

  6. says

    Oh girl. This has every level of fabulousness. I can see why the burgers get so much traffic on your site, because they’re pretty much incredible! Maybe I gotta figure out a raw burger this month….So in love! xx

  7. says

    Have I told you lately that I love you? 😉 Geezus, Richa! Those onion rings! And I know from experience that cauliflower and red lentils are winning combo- I can just imagine how amazing this tastes! Wow!

  8. Rebecca Stucki says

    I think I love you…. This looks amazing! Are those red lentils in the picture, though? Mine don’t look like that – they are very small and orange.

    • says

      I call those pink lentils. the small pink/orange ones are the split and skinned version of the whole lentil I used here. I used whole red lentil for this burger(updated it in the description). The whole lentils, also called Indian brown lentils are very similar to easily available brown lentils(which could be spanish brown, or germen brown or other). Cooking time is almost the same for the different types of brown lentils and they can be swapped in a recipe.
      you can use the small pink/orange lentils in this too. they will need half the amount of water and 15 minutes to cook and will get mushier. Add more chickpea flour if needed.

  9. says

    Well I am glad I saw this photo as now I have found you – my kind of food! This looks absolutely awesome and I can’t wait to try out the recipe, not sure if I can find onion flakes as I haven’t heard of them before but I will improvise if need be – thank you for sharing :)

  10. says

    This looks amazing! I’m confused, though, as to what spices go in the patties. Do they have the cumin, cayenne and garlic powder or is that for the onion rings? I can’t wait to make these!

    • says

      Tracy everything lister under the patties goes in the burger patties.
      The onion rings recipe is in the method section nd the ingredients measurements are mentioned in the method itself. they are not listed separately. do let me know when you try them!

  11. says

    Hey I just found you blog and am your newest fan! You just may be some kind of genius. Theses look incredible I cannot wait to try this recipe out!

  12. Tanya says

    We just made these for dinner! They are wonderful! I seasoned with Southwest seasoning, Sea Salt, Cracked Pepper, Cumin and Chipotle Peppers in adobo sauce. Simply amazing. Thank you!

    • says

      Its right there on the top of the post, the pinit button and also on the floating left side bar, red P button. you can use either to pin it.

    • says

      its readily available everywhere. It can also be called Garbanzo bean flour. or Besan(in indian stores) I usually buy bob’s red mill brand

    • Anonymous says

      Hi Richa. Let me congratulate you for such a magnificient hamburguer creation!
      Im from Honduras and the organic and vegan supplies are very limited here. Is there something else I can use instead of chickpeas flour?

  13. says

    its readily available everywhere. It can also be called Garbanzo bean flour. or Besan(in indian stores) I usually buy bob’s red mill.

  14. says

    These look great, I am going to make a double batch and freeze them… would you recommend baking them until fully cooked and then freezing or freezing raw or half cooked? So glad to have stumbled over your blog, excited to start cooking from it! 😉

  15. says

    Hi, this looks fab, going to make a double batch tonight to freeze (love having veggie burgers in the freezer to top with random veggie concoctions!), do you have any freezing tips? I planned to cook them all the way and freeze them, please let me know if you think I should do otherwise. Can’t wait to try them!

  16. says

    Sorry, nevermind… I scanned the post and saw that you touched on freezing recommendations at the top… missed it the first go ’round!

    • says

      Sorry it was hidden in the write up:). you can easily freeze the shaped patties and bake them later. Since the lentils and cauliflower are already cooked i dont recommend baking and freezing and rebaking. They will dry out a bit on the edges with the twice baking, though will still work out well.
      Hope you like them!

  17. says

    This looks like a great recipe, but the instructions are kind of hard to follow. Theres a reason tons of other recipes follow the same format. A little organization would be fabulous.

  18. says

    I’ve made the patties before and they’re great. Today for Cinco de Mayo, I’m making them as my enchilada filling. I added garlic and wakame to the lentils to cook together for extra flavor and minerals. Since I’m not making patties, I won’t be baking, so I’m not adding the flour. Just putting filling into tortillas with cashew cheese and topping with enchilada sauce, then baking for 20 min. Should be yummy:)

  19. says

    Wow! So good. I went vegetarian about 2 months ago and was suddenly craving a burger big time. (Not to mention sugar – is that normal?) Anyway, this is a fantastic idea and I had a fantastic meal. I will admit that I caramelized some onions to make this extra indulgent. Topped these awesome patties with sprouts, arugula and a chipotle mayo. Many thanks for your blog! I’ll be keeping up with it.

    • says

      Awesome.. so great that you added caramelized onions:)
      If you did it suddenly then the body needs a little time to adjust to the different types of foods and nutrients it is getting. You might want to add more protein, more beans/ lentils, quinoa, nuts, whole grains. more number of times(more small meals in between with added protein) to your diet right now and then balance them out to what makes you feel full after a few weeks.
      All the best!

    • says

      Awesome! you dont have to stick to the toppings and spices etc. use anything in the burger and on the burger:)) the base of the burger can pick up so many variations! it is one amazing yum thing :)

  20. says

    Looks amazing! I had never tried lentil patties at home before. Ia m going to try this one and every dish you have on your blog. 😉
    You blog make me want to quit my job and start cooking. 😉

  21. says

    Made them for lunch today, pretty much to a T, because the recipe was just too perfect to tamper with (that’s almost a first for me – I’m an improviser)… AMAZING!!! Loved the onion rings too!

  22. says

    Hi Richa– Question, I live in Liberia and we dont have fresh cauliflower (shame!). What changes would you advise I make if I had to use a frozen variety? Thanks!

    • says

      Hmm. I dont think you can grate the thawed cauliflower well.If you can, then thaw, grate and proceed as the recipe.
      If not, then put the thawed cauliflower, lentils and spices in a food processor and pulse till cauliflower is not chunky. Add breadcrumbs or chickpea flour to bind if needed and bake. Let me know how it turns out.

  23. Anonymous says

    I made this recipe exactly as stated, but only got 3 burgers!? I am not the best at this stuff though… I am wondering if my grated cauliflower was lacking- I only grated the white tops.. was that where i went wrong? It was SUPER DELICIOUS anyway. Thanks so much.

    • says

      maybe the cauliflower quantity was less or it dried up a lot. these are small-medium sized patties but quite fat patties and should easily give you 6 or so.

    • Anonymous says

      thanks!!! i made it again and got 4 biggies this time. so delicious. you’re my new favorite blog! i am making your sweet potato blondies right now too!

  24. says

    I made these and had a few problems. First, I used red lentils instead of brown ones…big mistake as red lentils tend to get kind of mushy pretty quickly. So, I had to add more flour to get everything to hold together. Also, mine stuck to the wax paper so the burgers were ripped apart when I tried getting them off the paper. Help…what should I do next time to prevent this?

  25. V Kelly says

    Ahh, until I re-read my comment and your response, I didn’t realize that the recipe said parchment paper….makes sense. I even have a silicone baking mat which would’ve been perfect. The bbq lentil burger sounds fabulous. I’ll make it after I try this recipe again (want to get it right before I move on). By the way, the onion rings were to die for…yum yum!

    • says

      Also the water needed to cook the split lentils vs whole is very different and much less. hence the red lentils probably were very mushy. in the bbq lentil burger, i use just enough liquid to get dry-ish red lentils, so it doesnt need much flour or breadcrumbs to keep dry.

  26. says

    I made this the other day, added a bit more flour as I hadn’t got the consistency quite right for some reason but they tasted absolutely amazing! Great recipes, me and my boyfriend are constantly scouring your blog!

  27. says

    I made these this week and can’t stop raving about the burgers and the ONION RINGS! Oh thank you for this delicious recipe. Absolutely fantastic! Had to pass on to everyone I know. You are now in my favorites for recipe go-to sites.

  28. Anonymous says

    Ate these last night – incredibly yummy. I want them again now! Tahnks so mcuh for all the amazing recipes, Jen x

  29. says

    Hi Richa, these burgers look amazing, I can’t wait to try them. If I wanted to make the onion rings oil free do you think that would work and if so, do you have any ideas of what to sub for the oil? Thanks!

  30. Anonymous says

    Hi Richa, I did not have the chickpea flour and replaced it with soy flour. I wonder what the different is between the two when it comes to this recipe of yours, I know chickpea flour is gluten-free, but what else? The burgers were very nice. We had them topped with beet, oninion, mustard and cucumbers. My husband enjoyed them, too and even my 2,5 year-old daughter. Shehad hers with ketchup;)
    Thanks for your reply.

    • says

      i havent used soy flour so I am not sure about how it works to absorb the moisture. the flour is basically to help absorb some of the moisture and bind the burgers if needed. i think pretty much any flour will work in these burgers regular wheat flour as well. if a recipe calls for larger quantities of a particular flour then the recipe probably needs it for taste. for my burger patties usually that is not the case. so any flour works.
      so glad you all loved the burgers!

  31. Nina says

    This was freakin’ amazing! My daughter says best vegan burger ever!! We have tried store bought and many, many homemade. This one far surpasses any of those. It stayed together beautifully, which most of my homemade don’t. I think she was really happy it wasn’t so heavy on the mushrooms, beans, or flour. The onion rings were such a great addition. She tasted the burger mixture before it went into the oven and said it was heavy on the cumin…however!, after it was baked and on the burger with all the fixins’, it just had the perfect amount. I think that is part of your genius is the seasoning profile in this. The boiled garlic and the spices cooked with the lentils, the garlic powder, and the onion granules and the onion rings. We made our own hot sauce with cooked tomatoes/onion/garlic and roasted serrano. Added to vegan mayo – again genius combo on your part!

  32. Nina says

    Part 2 – (wouldn’t let me post my long diatribe on your genius burger:)
    We used Ezekiel bun, mayo mixture, lettuce & cilantro in lemon/evoo, tomato slice, burger, your onion rings, avocado, pickle slices, and more mayo on top. Thank you so much, Richa! Now if you could only do a hotdog recipe that doesn’t taste like beans or potatoes. Hey…do you think your burger mixture might be that hotdog?!

  33. Nina says

    And we used the French green lentils (lentilles du Puy) and cooked them for 25 minutes and drained them. Mashed well and had a great flavor. Ok…think I have said it all…for now:)

  34. Nina says

    Made it again and was equally fantastic! Added a roasted red pepper and a few sliced kalamata olives. Couldn’t be tastier!

  35. Priya Butler says

    Husband says best veggie burger he has ever had, I am a lifelong vegetarian and he has never been and never will be, so high praise indeed. Also, living in Dubai all of the ingredients were simple and easy to find which does not happen often! Thanks for a great recipe:)

    • says

      Hi Lee,if they are breaking apart too easily, then they either got too dry or too wet. Mash the lentils really well as they keep the burger together. You can add a flax egg if the mixture is too dry, or breadcrumbs if the mixture is too wet before making the patties.


  1. […] 15. Red Lentil Cauliflower Burger with Chipotle Habanero Mayo There are so many levels of deliciousness in this burger we’re not sure where to begin. Red lentils are soaked and transformed, along with cauliflower, into burger patties. Homemade onion rings and roasted red peppers get stacked between the buns. And it all gets drizzled with a chipotle habanero mayo. Make all of it or just the burger—either way, it’s a happy meal.  […]

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