Lentil Burgers with Yogurt Herb Sauce Recipe
Let me tell you, this Lentil Burgers with Yogurt Herb Sauce Recipe has quickly become one of my go-to meals when I want something hearty, wholesome, and packed with flavor. The combination of lentils and walnuts gives these patties a beautiful, satisfying texture, and paired with that cooling, zesty yogurt herb sauce? Absolutely divine. It’s one of those dishes that works perfectly for both casual weeknight dinners and when you want to impress friends with a plant-based option that’ll have everyone asking for seconds.
What I love most is how versatile and approachable this recipe is. You don’t have to be a pro chef to pull it off, and the ingredients are easy to find. Plus, the sauce lightens things up, adding freshness that balances the earthiness of the lentils. If you’re looking for a filling, nutritious burger that doesn’t rely on meat but still delivers on flavor and texture, you’ll enjoy this Lentil Burgers with Yogurt Herb Sauce Recipe as much as I do.
Ingredients You’ll Need
The ingredients here complement one another beautifully, bringing earthiness, spice, and creaminess into perfect harmony. When you’re shopping, fresh herbs and good quality yogurt really make a difference in the final flavor of your Lentil Burgers with Yogurt Herb Sauce Recipe.
- Brown lentils: These provide both protein and a nice texture. Brown lentils hold their shape well in burgers without turning mushy.
- Shelled walnuts: Adds crunch and subtle richness that makes the patties extra satisfying.
- Plain dried breadcrumbs: Helps bind everything together. You can swap for gluten-free breadcrumbs if needed.
- Scallions: Adds a fresh, mild onion flavor without overpowering the other ingredients.
- Parsley: Fresh parsley is key for brightness. It’s also a star in the yogurt herb sauce.
- Garlic: A must for depth of flavor in both the patties and the sauce.
- Tomato paste: Brings a lovely umami punch and slight sweetness.
- Aleppo pepper: Offers a gentle heat with a fruity undertone; if you can’t find it, mild chili flakes work as a substitute.
- Baharat: This warm, aromatic Middle Eastern spice blend really elevates the flavor profile.
- Kosher salt and freshly ground pepper: Essential for seasoning.
- Large egg: Acts as a binder to keep the burgers together during cooking.
- Extra virgin olive oil: Used in both the patties and the sauce to add richness and smooth mouthfeel.
- Greek yogurt: The base of the herb sauce, providing creaminess and a tangy kick.
- Fresh lemon juice: Brightens up the sauce and balances the richness.
- Pita or burger buns: For serving—choose your favorite kind! I love fluffy pita pockets for this.
- Shredded carrot, red onion, baby arugula: These toppings add crunch, sweet bite, and peppery freshness.
Variations
I usually stick pretty close to the original recipe, but I’m all about making it your own. The great thing about this Lentil Burgers with Yogurt Herb Sauce Recipe is how flexible it is—feel free to swap spices or mix in veggies based on what you’ve got in your fridge.
- Variation: Adding grated zucchini or carrots into the burger mix has been my little trick to sneak in more veggies without changing the texture too much. It adds moisture and a subtle sweetness.
- Dietary modification: If you want it vegan, swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tbsp water) and use coconut or almond-based yogurt for the sauce.
- Spice it up: I’ve sometimes swapped Aleppo pepper for smoked paprika for a smokier depth which is especially nice in the cooler months.
- Seasonal fresh herbs: Try mixing parsley with mint or cilantro for a fresh twist on the yogurt herb sauce.
How to Make Lentil Burgers with Yogurt Herb Sauce Recipe
Step 1: Cook the Lentils Perfectly
Start by rinsing the brown lentils and cooking them in boiling water until they’re tender but still hold their shape—about 20-25 minutes. You don’t want mushy lentils here because the texture is key for the patties. Once cooked, drain them well and let them cool slightly before moving on.
Step 2: Blitz the Burger Ingredients
Into a food processor, toss the walnuts, scallions, parsley, garlic, tomato paste, Aleppo pepper, baharat, salt, and pepper, and pulse until finely chopped. Add the lentils and breadcrumbs next, pulsing again but leaving some texture intact—think coarse meal rather than puree. Transfer this mix to a bowl and stir in the egg and olive oil by hand. This step helps you control the texture so your burgers don’t turn rubbery or dry.
Step 3: Shape and Cook the Burgers
Wet your hands lightly with water to prevent sticking and form the mixture into patties—about 6 in total, size matching your buns or pitas. Heat a skillet over medium heat and add a bit of olive oil. Cook the burgers for about 4-5 minutes per side until they’re golden and crisp on the outside. Don’t rush flipping them; a nice crust makes all the difference here.
Step 4: Make the Yogurt Herb Sauce
While the burgers cook, mix together Greek yogurt, chopped parsley, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning—sometimes I add a touch more lemon or garlic depending on mood. This sauce is what really brings a refreshing balance to the rich, spiced lentil burgers.
How to Serve Lentil Burgers with Yogurt Herb Sauce Recipe
Garnishes
I keep my garnishes simple and fresh. A handful of baby arugula adds a lovely peppery crunch, while some thinly sliced red onion gives a sharp bite that contrasts the creamy sauce. Shredded carrot offers both sweetness and texture, making each bite interesting. If you want, add a slice of ripe tomato or avocado for extra creaminess and color.
Side Dishes
These lentil burgers pair wonderfully with sweet potato fries, a crisp cucumber salad, or even a grain salad with lemon and herbs. One of my favorites is a simple tabbouleh to echo the fresh parsley in the sauce—it’s light and bright and complements the earthiness of the burgers perfectly.
Creative Ways to Present
For special occasions, I like to turn this recipe into a Mediterranean-inspired burger platter. Arrange the patties on a big serving board with little bowls of the yogurt herb sauce, pickled vegetables, olives, and warm pita triangles. It feels festive, inviting, and is a hit with guests who love building their own bites.
Make Ahead and Storage
Storing Leftovers
I usually cool the burgers completely then pop them into an airtight container in the fridge. They keep well for about 3-4 days. Just make sure to store the yogurt herb sauce separately so it stays fresh and lively.
Freezing
These burgers freeze beautifully. I suggest freezing them flat on a tray first, then transferring to a sealed bag to avoid sticking. When you’re ready to eat, thaw overnight in the fridge or reheat from frozen gently in a skillet. The texture stays surprisingly good!
Reheating
I reheat leftovers in a non-stick pan over medium heat to bring back their crispness. Microwaving works too, but you might lose the crust, which is a big part of their charm. If reheating frozen patties, I recommend low and slow in the skillet so they warm through without drying out.
FAQs
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Can I make the Lentil Burgers with Yogurt Herb Sauce Recipe vegan?
Yes! Swap the egg with a flax or chia egg substitute (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based yogurt for the sauce. The burgers might be slightly less firm without the egg, so consider adding a bit more breadcrumbs to keep them together.
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Can I use canned lentils instead of dried?
You can, but canned lentils are softer and more delicate, which can make the burgers a bit mushier. If using canned, drain them well and consider adding extra breadcrumbs to help with binding.
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How spicy is this Lentil Burgers with Yogurt Herb Sauce Recipe?
The Aleppo pepper and baharat provide warmth and mild heat, but it’s not overwhelmingly spicy. You can always adjust the amount of pepper or leave it out if you prefer a very mild flavor.
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Can I prepare the yogurt herb sauce in advance?
Definitely. The sauce holds up well in the fridge for 2-3 days. Make sure to give it a good stir before serving as the ingredients can settle or separate slightly.
Final Thoughts
This Lentil Burgers with Yogurt Herb Sauce Recipe is one of those dishes that feels both comforting and exciting every time I make it. It’s a delicious way to enjoy plant-based eating without missing out on bold flavors or satisfying textures. If you haven’t tried making lentil burgers before, start here—you’ll find the process straightforward and the results impressive. I hope you enjoy creating and sharing these flavorful burgers as much as I do!
Print
Lentil Burgers with Yogurt Herb Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
These Lentil Burgers with Yogurt Herb Sauce are a delicious, wholesome vegetarian alternative to traditional beef burgers. Made with brown lentils, walnuts, aromatic spices, and fresh herbs, these patties are packed with flavor and protein. Served with a tangy Greek yogurt and herb sauce, fresh veggies, and pita or burger buns, they make a satisfying and healthy meal perfect for any occasion.
Ingredients
Lentil-Walnut Burgers
- 3/4 cup brown lentils
- 1 cup (3 ounces) shelled walnuts
- 1/2 cup plain dried breadcrumbs
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 4 cloves garlic, coarsely chopped
- 2 tablespoons tomato paste
- 2 teaspoons Aleppo pepper
- 1 tablespoon baharat
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg
- 1/4 cup extra virgin olive oil
Yogurt-Herb Sauce
- 1 cup Greek yogurt
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, finely minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Serving
- 6 pitas or burger buns
- 1 cup shredded carrot
- 1/2 red onion, sliced
- Baby arugula
Instructions
- Cook the lentils: Rinse the brown lentils under cold water and place them in a pot with enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer and cook until tender, about 20-25 minutes. Drain any excess water and let cool slightly.
- Prepare the burger mixture: In a food processor, combine the cooked lentils, shelled walnuts, breadcrumbs, scallions, parsley, garlic, tomato paste, Aleppo pepper, baharat, kosher salt, and black pepper. Pulse until the mixture is well combined but still has some texture. Transfer to a bowl.
- Add egg and olive oil: Mix in the large egg and 1/4 cup extra virgin olive oil to bind the mixture well. Adjust seasoning as needed.
- Form the patties: Shape the mixture into 6 evenly sized patties, about 3/4 inch thick. Place them on a plate or tray.
- Cook the burgers: Heat a drizzle of olive oil in a large skillet over medium heat. Cook the patties for about 4-5 minutes on each side or until they are browned and heated through.
- Make the yogurt-herb sauce: In a small bowl, combine Greek yogurt, chopped parsley, fresh lemon juice, extra virgin olive oil, minced garlic, kosher salt, and black pepper. Stir until smooth and well blended.
- Assemble the burgers: Warm the pitas or burger buns, then spread some yogurt-herb sauce on the bottom half. Add a lentil burger patty, shredded carrot, sliced red onion, and baby arugula. Top with more sauce and the other half of the bun or pita.
Notes
- Cook lentils just until tender to avoid mushy patties.
- If the mixture feels too wet to form patties, add more breadcrumbs.
- You can toast the buns lightly for extra flavor and texture.
- For a vegan version, omit the egg and use a flaxseed egg or another binder.
- Adjust Aleppo pepper and baharat according to your spice preference.
- These burgers can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
Keywords: lentil burgers, vegetarian burgers, walnut burgers, yogurt herb sauce, Middle Eastern burgers, plant-based burgers
