Description

Hearty, flavor-packed lentil burgers paired with a tangy and herby yogurt sauce. This plant-based recipe delivers bold flavor, crispy texture, and wholesome satisfaction for any mealtime.

Ingredients

2 cups cooked lentils
3/4 cup rolled oats
1 cup grated carrots
1/2 small red onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 cup chopped fresh parsley
1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
Salt and pepper to taste
Olive oil for pan-frying
1/2 cup Greek yogurt (or plant-based yogurt)
1 tbsp lemon juice
2 tbsp chopped fresh herbs (dill, mint, parsley)
Salt and pepper (for sauce)
Buns and toppings: lettuce, tomato, cucumber, pickled onions (optional)

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Instructions

Mash lentils in a bowl until mostly smooth with some texture. Add oats, carrots, onion, garlic, cumin, paprika, parsley, egg or flax egg, salt, and pepper. Mix well and let rest 5 minutes.
Form into patties using about 1/4 cup of mixture each. Heat olive oil in skillet over medium heat. Cook patties 4-5 minutes per side until golden and crisp. Repeat as needed.
In a small bowl, whisk together yogurt, lemon juice, chopped herbs, salt, and pepper. Chill until ready to use.
Assemble burgers on toasted buns with yogurt herb sauce and your favorite toppings.

Notes

Use canned lentils if short on time—just rinse and pat dry.
Make vegan with flax egg and plant-based yogurt.
Can be baked at 400°F (200°C) for 20-25 minutes, flipping halfway.
Serve patties over grain bowls or in pita for variety.
Great with sweet potato wedges, cucumber salad, or couscous.