Jerusalem Artichoke Lentil Burgers

Introducing Jerusalem Artichoke Lentil Burgers! Have you ever tried Jerusalem artichokes?

If not, you’re missing something! This root vegetable has a texture similar to potatoes, with a delicate artichoke flavor. And let me tell you, it pairs incredibly well with the other ingredients of these burgers: green lentils, mushrooms, cranberries, and chestnuts. It’s the perfect burger to have this winter. It’s comforting and will stick to your ribs in this cold weather!

Jerusalem Artichoke Lentil Burgers

The base of these easy veggie burgers is green lentils and Jerusalem artichokes. All you need is one pot!

You start by cooking the garlic, onions, and carrots until soft. Carrots add not only texture but also sweetness. Then comes the mushrooms, Jerusalem artichokes, and green lentils. Stick to green lentils. Don’t try using the red ones; the burgers would not hold together well. Red lentils tend to turn mushy once cooked, which is perfect for curries and dal, but not for this recipe.

For a subtle coconut flavor and a richer texture, I cooked the lentils and Jerusalem artichoke in coconut milk.

Jerusalem Artichoke Lentil Burgers

Once your lentils and Jerusalem artichokes are cooked and soft, drain well and transfer to a food processor. Just process a few seconds. You want to keep some whole pieces of Jerusalem artichoke.

It’s now time to add some aromatics! I went with thyme, cumin, and nutritional yeast. At this point, you can adjust the flavor as you wish, adding some sriracha or red pepper flakes for spiciness, more nutritional yeast for cheesiness, or maple syrup for more sweetness.

Jerusalem Artichoke Lentil Burgers

The mixture will be very moist and soft at this point, that’s why you want to add oats to absorb some moisture. Once your mixture is still soft but not sticky, transfer it to a bowl and stir in the rest of the ingredients: cranberries and cooked chestnuts. Chestnuts are optional but add a nice nutty flavor and more texture. May I suggest adding some nuts as well? Hazelnuts or pecans would be great.

Then, form patties and shallow-fry until golden brown. You’re done!

Jerusalem Artichoke Lentil Burgers

For the sauce, I used a base of yogurt instead of mayonnaise to make it lighter. It is mixed with some tahini for more creaminess, smoked paprika, garlic powder, and salt. This sauce is smoky but not overpowering, so it doesn’t cover the subtle flavor of the Jerusalem artichoke lentil burgers.

Jerusalem Artichoke Lentil Burgers

Obviously, you don’t have to serve these burgers with the buns. They are also delicious as is, topped with sauce and served with a green salad. Personally, it’s my favorite way to have them, plus leaving out the bread makes the meal easier to digest.

Let me know in the comments if you try this recipe!

Jerusalem Artichoke Lentil Burgers

Chocolate, Caramel, and Vanilla Yule Log (Vegan + GF)
Jerusalem Artichoke Lentil Burgers

Jerusalem Artichoke Lentil Burgers

5 from 2 votes
Author: Thomas Pagot
Hearty vegan burgers packed with lentils, Jerusalem artichokes, chestnuts, mushrooms, and cranberries! A delicious and satisfying winter meal!
Prep Time : 40 minutes
Cook Time : 45 minutes
Total Time : 1 hour 25 minutes
Servings 4 large burgers
Calories 417 kcal


Lentil Burgers

  • 1 tbsp oil
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 1 carrot finely diced
  • 6 cremini mushrooms sliced
  • 5 Jerusalem artichokes peeled and diced
  • 1 cup green lentils
  • 1 13.5-ounce can coconut milk
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/4 tsp cumin
  • 2 cups quick oats
  • 1 tbsp nutritional yeast
  • 1 tbsp maple syrup
  • 2 tbsp tomato paste
  • 1/4 cup dried cranberries
  • 1/2 cup chestnuts cooked, optional


  • 1/2 cup non-dairy yogurt
  • 2 tbsp tahini
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • a pinch of red pepper flakes


Lentil Burgers

  • Heat the oil in a large saucepan over medium heat. Add shallots, garlic, and carrots, and cook for 5-7 minutes, or until shallots are soft.
  • Add the sliced mushrooms and cook for another 5 minutes. Add the diced Jerusalem artichoke, lentils, coconut milk, water, and salt. Bring to a boil and let simmer for about 25 minutes, or until lentils are cooked and Jerusalem artichokes are soft. Remove from heat and drain excess water. You want to drain as much water as possible.
  • Next, transfer to a food processor and pulse 5-8 seconds, you want to leave some whole lentils. Add the thyme, cumin, oats, nutritional yeast, maple syrup, and tomato paste. Pulse for another few seconds, until the oats are well incorporated and the mixture is soft but not too sticky. Test the mixture by taking a small amount between your hands, you should be able to form a patty. If it's too sticky, add more oats.
  • Transfer to a large mixing bowl, and stir in the dried cranberries, and cooked chestnuts. Mix well, slightly mashing the chestnuts.
  • Line a large plate with parchment paper. Using wet hands, form 4 large burgers (or 6 smaller ones) and transfer to the plate. Chill in the refrigerator for at least 1 hour. In the meantime, prepare the sauce.
  • Then, heat a tablespoon of oil in a large non-stick skillet over medium heat. Cook the burgers on each side for 3-4 minutes, or until golden brown.
  • Serve burgers as is, topped with the sauce, or with buns and your favorite toppings (salad, avocado, tomato, etc).


  • Combine all the ingredients together in a small bowl. Taste and adjust seasonings if needed.


Serving: 1 Burger | Calories: 417 kcal | Carbohydrates: 73.2 g | Protein: 19.9 g | Fat: 6 g | Fiber: 20.2 g | Sugar: 14.2 g
Course : Main Course
Cuisine : American
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  1. Where do you buy the artichokes. Assuming they are seasonal?
    I can’t wait to make these.
    Hoping for more veggie burger recipes too!

    1. Yes, they are seasonal, I just buy them at the grocery produce store, or at the local market.
      More burger recipes will come!

  2. While it might appear tedious, cooking artichokes (and eating them) is well justified, despite all the trouble in the event that they are in season. Likewise, you may run over a lot of formulas that utilization the genuine “stifle” some portion of this vegetable. In the event that you will influence one of those formulas, to make certain to remove all the little, fluffy, parts that could actually make you stifle. Other than that one alert, these veggies are justified regardless of all the inconvenience on the planet for only a couple of snapshots of heavenly joy.

  3. Hi, Thomas! Thanks a lot for your greats recipes! I´m from Colombia and we really don´t have those kind of artichokes here. Do you think could I replace them by yacon. Do you know yacon? Is a kind of root with a sweet taste.

    1. Hello Thomas! After many months without trying, I finally made your burger recipe. I used the yacon to replace the artichokes as you recommended and the result was really delicious!!! Thank you very much for your wonderful recipes.

    2. 5 stars
      Yacon ist der beste Ersatz!
      Thomas du musst unbedingt mal Yacon essen, am leckersten ist sie roh.
      Viele Grüße sendet,

  4. Hi!
    I am searching for something like a roast- I have to host a quite fancy dinner with all meat-eaters and want to impress them:)
    And because I simply love all of your recipes I’ve tried so far, I thought I’d turn to you…do you think I could make some kind of loaf out of this burger-dough and bake it?

  5. Hey! Recipe looks awesome, I’m about to try it. I am not a fan of mushrooms, any idea if it would work without them? If not – do you have any replacement ideas?


  6. 5 stars
    Trop trop bon ! Première fois que je trouve un patty satisfaisant. I made them twice and will make them again. Very nice way to eat jerusalem artichoke.