There is just something irresistibly satisfying about biting into a homemade veggie burger, especially when it’s packed with protein and flavor like these Lentil Burgers with Yogurt Herb Sauce. Imagine a patty that’s crispy at the edges, tender in the middle, full of warming spices, and deeply savory lentils, all balanced by a creamy, zippy sauce fresh with herbs. Whether you’re a committed plant-based eater or just in need of a meatless meal that wonโt let you down, this dish delivers on every level: taste, texture, nutrition, and sheer joy.
Ingredients You’ll Need
What makes these Lentil Burgers with Yogurt Herb Sauce stand out is their simple, pantry-friendly list. Each ingredient is chosen to play off another: lentils offer that hearty bite, onion and garlic layer on the flavor, and a final flourish of sauce brings everything together beautifully.
- Green or brown lentils: They hold their shape and add a nutty depth, perfect for hearty burgers.
- Breadcrumbs: Give vital structure and a bit of crunch to the patties, helping them hold together beautifully.
- Egg: Acts as a binder, making sure your burgers stay intact from bowl to bun.
- Onion: Adds both moisture and sweet, aromatic depth.
- Garlic: Lends an unmistakable punch of savory flavor.
- Ground cumin and coriander: These spices give warm, earthy notes that make each bite memorable.
- Fresh parsley: Brightens the burgers and makes the sauce sing.
- Greek yogurt: The creamy base for the herby sauce, adding tang and richness.
- Lemon juice: Balances flavors with a bright, citrusy kick.
- Salt and pepper: Essential for dialing up all the other flavors.
- Olive oil: Ensures golden, crispy edges to the burgers.
How to Make Lentil Burgers with Yogurt Herb Sauce
Step 1: Cook the Lentils
Start by simmering your lentils in salted water until theyโre just tender but never mushyโthink al dente. This step is crucial for texture, so keep an eye on them. Once drained, let them cool a bit, which helps prevent the patties from getting too sticky later on.
Step 2: Sautรฉ the Aromatics
In a skillet, warm up a splash of olive oil, then toss in your chopped onion and garlic. Cooking these gently until soft and fragrant transforms their sharpness into sweet, savory complexity, which adds so much dimension to your Lentil Burgers with Yogurt Herb Sauce.
Step 3: Mix the Burger Base
Combine the cooled lentils, sautรฉed aromatics, spices, parsley, breadcrumbs, egg, salt, and pepper in a large bowl. Mash about half of the lentils with a fork or potato masher, leaving some whole for texture. The mix should hold together easily when pressed but not be overly wet. If needed, add a sprinkle more breadcrumbs to achieve the perfect consistency.
Step 4: Shape and Chill the Patties
Divide the mixture into equal portions and form into compact rounds. Arrange them on a baking sheet and chill in the fridge for 20โ30 minutesโthis quick rest helps the burgers firm up, so theyโre less likely to fall apart while cooking.
Step 5: Cook the Burgers
Heat olive oil in a nonstick skillet over medium heat and cook the patties for 3โ4 minutes per side, until gloriously crisp and golden. Take care when flipping to keep them intact. Transfer to a paper towel-lined plate to blot any excess oil.
Step 6: Whip Up the Yogurt Herb Sauce
Stir together Greek yogurt, chopped fresh parsley, lemon juice, a pinch of salt, and a bit of pepper. Taste and tweakโmaybe more lemon for tang or parsley for brightness. This sauce brings a burst of fresh flavor and cooling creaminess that pairs perfectly with your warm burgers.
How to Serve Lentil Burgers with Yogurt Herb Sauce
Garnishes
Top each burger with a generous dollop of Yogurt Herb Sauce, then scatter a few extra fresh herb leaves (think parsley, mint, or even dill) for a pop of color and extra fragrance. For some crunch, toss on thin slices of red onion or pickled cucumbers, and sprinkle with coarse sea salt.
Side Dishes
Pair your Lentil Burgers with Yogurt Herb Sauce with crisp sweet potato fries, a tangy slaw, or a colorful chopped salad. If youโre feeling extra, a pile of roasted root vegetables or a herby quinoa salad rounds things out for a filling, festive meal.
Creative Ways to Present
Try serving these burgers wrapped in lettuce leaves for a lighter touch, tucked into pita bread with crunchy veggies, or crumbled over a fresh salad. The Yogurt Herb Sauce also doubles as a killer dip for fresh veggies or pita chipsโso donโt be afraid to make extra!
Make Ahead and Storage
Storing Leftovers
Leftover Lentil Burgers with Yogurt Herb Sauce keep exceptionally well. Store the cooked patties and the sauce in separate airtight containers in the refrigerator. The burgers will stay fresh for up to 4 days, and the sauce tastes best within 3โ4 days for maximum herby brightness.
Freezing
If you want to plan ahead, shape the burger patties and arrange them between sheets of parchment paper in a freezer-safe bag or container. Freeze raw for best texture; just thaw in the fridge before cooking, or cook straight from frozen with a slightly longer stovetop time. The sauce is best made fresh, but you can freeze small portions in an ice cube tray if needed.
Reheating
To reheat, simply pop the patties in a skillet over medium heat with a dash of olive oil until heated through and crisp again. You can also rewarm them in the oven at 350ยฐF for 10โ15 minutes, which preserves their delightful texture without drying them out.
FAQs
Can I make these Lentil Burgers with Yogurt Herb Sauce vegan?
Absolutely! Swap the egg for a flax or chia egg, use dairy-free yogurt for the sauce, and make sure your breadcrumbs are vegan. The burgers will hold together nicely and still pack in plenty of flavor.
Which lentils work best for this recipe?
Green or brown lentils are best, as they hold their shape and add a satisfying bite to your Lentil Burgers with Yogurt Herb Sauce. Avoid red lentils, as they tend to get too mushy and wonโt give you that perfect burger texture.
Can I bake the lentil burgers instead of frying?
Yes, baking is a great alternative! Place the patties on a lined baking sheet and bake at 400ยฐF for about 20 minutes, flipping halfway through. Youโll get a slightly drier but still tasty burgerโjust brush with a little olive oil if you want extra color.
How do I keep the patties from falling apart?
The key is not to skip the chilling step, as it helps the mixture firm up. Also, mashing half the lentils and using an egg and enough breadcrumbs gives the patties structure. Handle gently when flipping, and youโll have sturdy, satisfying burgers every time.
Can I make the Yogurt Herb Sauce ahead of time?
Yes, you can prepare the Yogurt Herb Sauce a day or two in advance and store it in the fridge. If it thickens, just stir in a splash of water or lemon juice to loosen it before servingโit only gets more flavorful as it sits!
Final Thoughts
If youโre looking for a showstopping meatless meal thatโs hearty, healthy, and anything but boring, give these Lentil Burgers with Yogurt Herb Sauce a try. They might just become your new go-to burgerโtrust me, your taste buds will thank you!
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Lentil Burgers with Yogurt Herb Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 burgers 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These hearty, flavor-packed lentil burgers are a satisfying vegetarian alternative to traditional burgers. Packed with protein-rich lentils, fresh vegetables, and aromatic spices, theyโre crispy on the outside, tender on the inside, and topped with a creamy, tangy yogurt herb sauce. Perfect for a weeknight meal or a healthy cookout, these burgers are simple to make, customizable, and sure to please vegetarians and meat-eaters alike.
Ingredients
Burger Patties
- 1 cup dried brown or green lentils
- 2 1/2 cups water
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs
- 1 large egg
Yogurt Herb Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint or dill
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- Black pepper, to taste
For Serving
- 4 whole wheat burger buns
- Lettuce leaves
- Sliced tomato
- Sliced red onion
Instructions
- Cook the Lentils: Rinse the lentils and combine with water in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the lentils are soft but not mushy. Drain any excess water and let cool slightly.
- Prepare the Flavor Base: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened, then stir in the garlic and grated carrot. Cook for another 2 minutes until fragrant and just tender. Stir in cumin, smoked paprika, salt, and pepper. Let the mixture cool slightly.
- Make the Burger Mix: In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but with some texture remaining. Add the sautรฉed vegetables, oats, breadcrumbs, and egg. Mix until the mixture holds together; if too wet, add a little more breadcrumbs as needed.
- Shape the Patties: Divide the mixture into 4 equal portions and shape into burger patties about 3/4-inch thick. Chill in the refrigerator for 15-20 minutes to firm up if time allows.
- Cook the Patties: Wipe out the skillet if necessary and heat the remaining 1 tablespoon olive oil over medium heat. Cook the patties for 4-5 minutes per side, until crisp and golden brown.
- Prepare Yogurt Herb Sauce: In a small bowl, combine Greek yogurt, parsley, mint or dill, lemon juice, minced garlic, salt, and a pinch of black pepper. Stir well until smooth and creamy. Adjust seasoning to taste.
- Assemble the Burgers: Toast the burger buns if desired. Spread a generous spoonful of yogurt herb sauce on the bottom bun, add a lentil patty, top with lettuce, tomato, onion, and more sauce, then finish with the top bun. Serve immediately.
Notes
- To make the burgers vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and a dairy-free yogurt alternative for the sauce.
- Cooked lentil patties can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
- You can easily double the batch to make more burgers or store extras for a quick meal.
- For a gluten-free version, use certified gluten-free oats and breadcrumbs, and serve on gluten-free buns or lettuce wraps.
Nutrition
- Serving Size: 1 burger with bun and sauce
- Calories: 340
- Sugar: 7g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 48mg
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