Brown lentils and walnuts combined with assertive spices and a tangy Yogurt-Herb sauce make these Mediterranean-inspired vegetarian burgers a satisfying meat-free meal even carnivores will love.

A vegetarian burger on a bun with yogurt herb sauce, red onion, grated carrots and arugula leaves. — Photo credit: Ali Redmond

I’ve long searched for a veggie burger that would impress my vegetarian friends and family. Though there are an increasingly large number of commercially-made options on the market, I’ve yet to find one I can stand behind. Instead, I started experimenting with homemade versions, which I prefer because they can be made with simple, unprocessed ingredients.

These Lentil Burgers are my best effort yet. Similar in flavor to falafel, one of the world’s greatest street foods, these burgers are made with high-fiber, earthy lentils. Toasted walnuts give them heft and texture, and a zesty combination of scallions, garlic, parsley, and Aleppo pepper add lots of flavor. But what gives these tasty burgers their unique profile is the addition of Baharat, a spice blend popular in North African and Middle Eastern cuisines.

I love to stuff these vegetarian burgers in warmed pitas or buns with crunchy sliced red onions, carrot ribbons, and spicy arugula. Drizzled with a tangy Yogurt-Herb sauce, they make a satisfying stand-alone vegetarian lunch or dinner. You can also make them into bite-sized fritters and enjoy them as part of a mezze spread.

Ingredients for lentil burgers including brown lentils, walnuts, breadcrumbs, green onions garlic, tomato paste, aleppo pepper, baharat, salt, black pepper, egg, olive oil, Greek yogurt, parsley, lemon, garlic, buns, carrots, red onion and arugula leaves.

Ingredients for Vegetarian Burgers

You’ll find the majority of these ingredients at any supermarket, while spices like Baharat and Aleppo Pepper also available from our store.

For the Lentil Burgers

Brown lentils: Quick-cooking, high in fiber and protein, and mild flavored, they are the star ingredient in these vegetarian burgers. It’s important not to overcook them for this recipe so they hold their shape. I wouldn’t recommend using canned lentils because they tend to be softer and mushier, which could give the burgers a pasty texture.
Toasted walnuts: Walnuts add an earthy, dare-I-say meaty flavor to these burgers. They also provide a crunchy texture that contrasts with the tender lentils.
Breadcrumbs help bind the burger ingredients together. I like panko breadcrumbs, but any type will work here, including homemade.
Scallions add a pungent flavor. I prefer them to regular onions in this recipe because they have a softer texture and don’t need to be sauteed before adding to the burger mix.
Parsley adds color and freshness to the burger mix.
Garlic: Garlic lends a peppery, assertive flavor.
Tomato paste plays two roles in this recipe. It helps bind the ingredients together and gives these veggie burgers a rich, umami flavor.
Aleppo pepper: Less spicy than crushed red pepper flakes, Aleppo pepper is my go-to for adding mild heat and a fruity, tangy flavor.
- READ MORE: What is Aleppo Pepper and How to Use It
- TRY IT: Pick up a jar of Aleppo pepper at The Mediterranean Dish shop
Baharat: This North African spice blend combines sweet, savory, and spicy flavors like cardamom, cinnamon, coriander, cumin, paprika, and black pepper. It’s a quick all-in-one way to add complexity and bold flavor to these burgers. No need to open multiple spice bottles!
- READ MORE: All About Baharat: The Warming, Spicy, Sweet-And-Savory Wonder Spice
- TRY IT: Find our signature Baharat blend at our shop.
Kosher salt and freshly ground pepper bring out the flavors of the aromatic ingredients and add balance.
Egg: A beaten egg helps bind the burger ingredients together.
Extra virgin olive oil is used to fry the burgers and give them a lovely, crisp texture. Try one of these high-quality options from our store. Yes, it’s safe to pan-fry using extra virgin olive oil. Read our guide to Cooking With Olive Oil for more details.

For the Yogurt-Herb Sauce

Greek yogurt: I prefer whole milk yogurt here because it makes the sauce extra creamy.
Parsley: Peppery and fresh-tasting, parsley also adds color and texture to the sauce.
Lemon accentuates the tangy flavor of the sauce.
Extra virgin olive oil: Just a tablespoon loosens the texture and makes the sauce smooth and rich.
Garlic: Adds a depth of flavor and spicy kick to the sauce.
Kosher salt and freshly ground pepper A pinch of salt and a generous grind of the pepper mill bring out the flavors of the sauce and balance the acidity.

To Serve

Buns or Pita bread (optional): You can use buns to make American-style lentil burgers, or pita to make Middle Eastern-style sandwiches. I like using whole-wheat pita bread for this recipe, but any fresh pita will do. If you have time, try making our Homemade Pita Bread.
Grated carrots, sliced red onion, and arugula leaves: Sweet, crunchy, and spicy, these ingredients contrast with the richness of the burgers and add fresh flavor. Grated carrot might seem an unusual burger topping, but I think they work well in a pita sandwich because of the color and crunch they add, and the contrast with the softer texture of the burgers. Tomatoes would be tasty, too.

How to Make Vegetarian Burgers

The lentil-walnut mixture can be made in advance and refrigerated for up to 3 days. Here’s the full breakdown of the process:

Cook the Lentils In a small saucepan, combine 3/4 cup lentils with cold water to cover by 1 inch. Bring to a boil, and then reduce heat to a simmer. Cover partially and cook until the lentils are tender, but still hold their shape, about 20 minutes. Drain them in a colander and let them cool completely. This can be done up to one day ahead of time.
Toast walnuts: Preheat an oven or toaster oven to 350°F. Spread 1/2 cup walnuts on a small baking sheet and bake until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely. This step can be done in advance.
Process burger ingredients: In the bowl of a food processor, combine walnuts, 1/2 cup breadcrumbs, 1/2 cup scallions, 1/2 cup parsley, 4 roughly chopped garlic cloves, 2 tablespoons tomato paste, 2 teaspoons Aleppo pepper, 1 tablespoon Baharat, 1 1/2 teaspoons salt, and a generous grinding of black pepper. Pulse ingredients until they are finely ground. Add lentils and continue pulsing until they are incorporated into the mixture, leaving some whole.
Form the patties: In a large bowl, whisk 1 large egg. Add lentil mixture; mix until well combined. If time, chill the mixture for an hour, and up to overnight. Then, form the mixture into 6 large balls or, using about 2 tablespoons for each, 16 small balls. Flatten them with the palm of your hands and shape them into 3/4-inch-thick patties. Place them on a plate and refrigerate until you are ready to fry them.
Make Yogurt-Herb Sauce: In a small bowl, combine 1 cup Greek yogurt, 1/4 cup chopped parsley, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1 finely chopped garlic clove. Whisk until smooth. Season to taste with salt and freshly ground black pepper.
Fry the burgers: Heat 1/4 cup oil in a large cast iron skillet, griddle or ceramic-coated saute pan. Add burgers; cook, turning once, over medium heat until crisp and browned, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain.
Assemble and serve: Warm pitas or buns in a 300°F oven or toasted oven for 10 minutes. Slice in half. Spread about 1 tablespoon of Yogurt-Herb Sauce on the bottom of each pita half or bun. Layer in shredded carrots, sliced red onion, baby arugula, and burgers. Drizzle with more Yogurt-Herb Sauce.

Make It Your Own

As long as you keep the measurements precise, there are a few ways to adapt this recipe and still turn out delicious results. Here are some ideas:

Play with the spices: I love Baharat but have had excellent results using an equal amount of ground cumin and coriander. You can also use half as much smoked paprika or red pepper flakes in place of Aleppo pepper.
Make it vegan: Though I haven’t tried to make this vegetarian burger recipe without egg, I think a flax egg should work, if you want to make this recipe vegan. Combine 1 tablespoon ground flax seed with 3 tablespoons water; let sit until thickened, about 10 minutes, then add it in place of the egg.
Swap the nuts: Use almonds or hazelnuts in place of the walnuts.
Switch the herbs: Sub fresh cilantro for parsley in both the burger mix and the Yogurt-Herb Sauce.

A plate with a cucumber tomato salad and a vegetarian burger on a bun with yogurt herb sauce, red onion, grated carrots and arugula leaves.

How to Cook Vegetarian Burgers without Frying

Pan-frying these burgers yields the best results in my opinion, giving them an addictive crunchy exterior and moist interior. However, broiling them is another option. Here’s how:

Adjust the rack to the highest level, about 4 inches from the heating element.
Brush a rimmed baking sheet lightly with olive oil. Place the burgers on the sheet and brush burgers on both sides with oil (about 1/4 cup total).
Broil until beginning to brown, 3-5 minutes. Remove from the oven, flip the burgers, and broil until cooked through and browned, 3-5 minutes more.

Pro Tips for Perfect Vegetarian Burgers

Chill first: Chilling the mixture for at least an hour makes it easier to shape the patties. If you have time, make the mixture and chill overnight. But don’t worry, you’ll still get good results if you make the patties without chilling first.
Prevent sticking: To keep the burger mixture from sticking to your hands, a little water does the trick. First, fill a shallow bowl with cold water and dip your hands in the water before you start working. After rolling a few balls, dip your hands in the water again.
Forming perfect patties: After flattening the balls, use your fingers to press the edges of the patties to seal any gaps. This will help them stick together better in the pan.
Frying: Don’t crowd the pan, as this makes it harder to turn the burgers. Resist the urge to disturb them or move them around in the pan until they are completely browned on one side.
Flip like a pro: Use a thin metal spatula (not a thick-edged plastic one) for the job. I prefer a flat, solid, straight-edged spatula, sometimes called a turner. With a quick motion, slide the spatula under the burgers to flip. If you have trouble turning them, use a spoon in your non-dominant hand to help guide them over gently.

A try with 3 whole lentil burgers on buns, and a bun half with a lentil burger topped with yogurt herb sauce.

What to Serve with Vegetarian Burgers

The beauty of these lentil burgers is the many ways to serve them. Here are the best options:

Pita sandwich: Stuffed in a warmed pita, these little burgers need little more than a few leaves of arugula and sliced onions. If you prefer, you can drizzle them with creamy Tahini Sauce.
Mezze-style: Like falafel, these little patties are at home on any mezze platter with classic dishes like Fried Eggplant, Tabouli, or Mediterranean Cucumber Tomato Salad.
American-style: Serve them in a bun topped with lettuce, tomato, and crumbled feta cheese. Add a pickle spear and some Baked Sweet Potato Fries on the side.

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Lentil Burgers with Yogurt Herb Sauce