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, they’re 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
Units
Scale
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 sautéed 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
