These veggie-packed patties get their plant-based meatiness from hearty lentils and pair perfectly with a thick slather of a lemony homemade hummus. Lettuce wrappers stand in for buns, adding a refreshing crunch, but you can always substitute whole wheat burger buns if you prefer. Serve with a side of baked french fries or a vegan caesar salad to create a summer BBQ–inspired feast without ever heating up the grill.


  • 2 cups finely chopped onions
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • ½ of a 15-oz. can diced tomatoes, drained (¾ cup)
  • 1½ cup packed fresh parsley
  • 2½ teaspoons garlic powder
  • 2 tablespoons mild chili powder
  • 3 cups cooked lentils
  • 1 cup cooked brown rice
  • 1 tablespoon white wine vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 12 to 18 large romaine lettuce leaves
  • 3 cups cooked chickpeas
  • 3 tablespoons lemon juice


  • In a food processor combine onions, carrots, celery, tomatoes, ½ cup parsley, and 2 teaspoons garlic powder. Pulse until uniformly chopped. Transfer to a large skillet. Cook over medium-high about 10 minutes or until water is released and cooked off and vegetables are tender, stirring frequently to prevent vegetables from sticking. (Do not add any liquid.)
  • Add chili powder; cook and stir 3 minutes. Stir in lentils, rice, vinegar, salt, and pepper. Taste and adjust seasoning. Cook about 10 minutes more or until mixture looks dry. Remove from heat; let cool.
  • Line a baking sheet with parchment paper. Using ½ cup per burger, shape mixture into patties. Place patties on prepared baking sheet. Refrigerate patties at least 1 hour or until firm.
  • For Parsley-Lemon Hummus, combine chickpeas, ½ cup packed fresh parsley, the lemon juice, ½ teaspoon garlic powder, and a pinch of sea salt and freshly ground black pepper in a blender or food processor. Blend to a smooth paste. Add 1 to 2 tablespoons water if needed to reach desired consistency. Refrigerate leftover hummus in an airtight container.
  • Preheat oven to 425°F. Bake patties 20 to 30 minutes or until heated through and lightly browned. To serve, place each patty on top of 2 romaine leaves. Top patties with Parsley-Lemon Hummus.

Comments (20)

(5 from 3 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


It states in the header that it makes 6 wraps.

Susan Garvey

This many not be ideal but there is a website you can use to track nutritional value of the foods you eat. I have stage 4 kidney disease and use it to track everything I eat. If you click on report it will give you everything sodium, phosphorus, potassium, protein etc. It's time consuming but worth it. The website is

Susan Garvey

I forgot to mention the website is free!!!

Anne Mellas

Do you have the nutritional information for this recipe to share? I count my macros and want to be able to balance my daily macros. As a suggestion, it would be very helpful to k ow the nutritional information for each recipe for so many of us that use our daily macros for meal planning. Thank you. Anne


I need Nutritional information to this recipe so I can make it as my kidneys need to know before I make this as I don’t eat anything unless I know what’s in the recipe Thank you❤️


Excellent. Will make again.

Meredith Michalski

Please add number of servings.


My concern is the rice. Is it safe to reheat that many times?


So good. Our new favorite plant-based burger recipe. A bit labor intensive, so plan ahead and make the lentils and rice beforehand.

Karen L Allen-Holsten

How many servings are these recipes for?


This recipe says 6 patties, but it yielded 9 for me. One patty with a side salad was plenty filling for me.


6 servings seems wrong. Using 1/2 cup per patty, I got 9 patties. Also I live alone and would like infomration regarding freezing some patties after baking as can't imagine eating 9 servings in a short time.


You can definitely freeze these, Marilyn.


Do you have the nutritional information for this


It would be great if you could include the calories or macros on your recipes as well.

Susie Plant

Love Forks Over Knives recipes but why is everything measured in cups? Please consider giving the gram equivalent for those of us outside the US.

Bonnie colley

Why are my lentils always hard? They never fully soften . What am I doing wrong?


Do you cook them along with other things? Purportedly, cooking with acidic ingredients or salt makes beans not soften. I've never personally experienced this but that's what "they" say. That said, it could also be the age of your lentils, if your store doesn't sell/replace them often. Fresher dried beans always soften better; perhaps try a store that likely has better turnover? You could, alternately, try soaking them first. Lentils don't typically need soaking but it would probably solve your problem. You'd have to watch them really well when cooking, though; they'd easily overcook if soaked. Finally, not using enough water when cooking will mean all the water is absorbed before your lentils are fully softened. I'm assuming that since you said they "never" soften, you've already tried cooking for longer periods and it doesn't result in further softening. I can't speak completely to regular cooking methods because I cook all my beans in a pressure cooker and can't troubleshoot well with anything but that. If you want super-fresh lentils, I've recently ordered from Palouse Brand, and their lentils are incredibly fresh and cook up beautifully.


I usually rinse beans and let them soak in water previous to cooking them. The amount of time depends on the beans. I soak lentils in water for about 1 hour before cooking them. When I finally cook them, they are ready in 20 minutes. That might help.


Haven’t, tried yet. But, it would be Gt. If you offered the equivalent for the spice powders (ie garlic powder etc) with fresh ingredient amounts.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.