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
Scale
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