Make-Ahead Veggie Burgers (Freezer-Friendly & Flavor-Packed)

I don’t make these veggie burgers every week — and that’s the beauty of them. I batch-cook them using the large sheet pan from my meal prep guide, then freeze individual portions so they’re ready whenever I need a quick, nourishing lunch or dinner.

These Make-Ahead Veggie Burgers are one of my go-to staples: hearty, fiber-rich, and super satisfying. I love pairing them with Dave’s Killer Bread® Buns, which I also keep stocked in the freezer. They thaw quickly on the counter or in the toaster (hello, perfect crunch!).

Having both on hand makes plant-based meals a breeze — even on the busiest days.

Make-ahead Veggie Burgers

Ingredients

• 4 cups canned lentils, drained

• 1 cup white onion, diced

• 2 garlic cloves, minced

• 1 cup wheat breadcrumbs

• 1 cup ground oat flour

• 1/4 cup pickled jalapeños, chopped

• 2 tbsp parsley, chopped

• 2 tsp pickled jalapeño juice

• 2 tbsp olive oil

Directions

1. Preheat the oven to 375°F

2. Combine lentils, onion, garlic, breadcrumbs, oats, parsley, pickled jalapeños, and juice in a food processor and blend until just mixed — enough to form patties

3. Divide the mixture into 8 patties over parchment paper and place on an oven-safe pan

4. Brush the patties with half the olive oil and cook for 15 minutes

5. Turn patties, brush with remaining olive oil and cook for 10 more minutes

6. Serve and enjoy!

Meal Prep Tip: Freeze leftovers! You can reheat them straight from frozen — microwave for 90 seconds or warm in the oven at 350°F for 10 minutes.