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A vegetarian burger on a bun with yogurt herb sauce, red onion, grated carrots and arugula leaves.
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Lentil Burgers with Yogurt Herb Sauce

Because these burgers use cooked lentils, they have a tender, moist center, which I love. Toasted walnuts give them a bit more texture and breadcrumbs help bind the ingredients together.
Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Course: Entree
Cuisine: Mediterranean Diet Friendly
Diet: Vegetarian
Servings: 6 people
Author: Abigail Chipley

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
  • freshly ground pepper
  • 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
  • freshly ground black pepper

For serving:

  • 6 pitas or burger buns
  • 1 cup shredded carrot
  • 1/2 red onion, sliced
  • baby arugula

Instructions

  • Cook the lentils: In a small saucepan, combine 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 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, breadcrumbs, scallions, parsley, garlic, tomato paste, Aleppo pepper, Baharat, 1 1/2 teaspoons kosher 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 the egg. Add the 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 Greek yogurt, parsley, lemon juice, olive oil, and garlic. 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 over medium heat. Add burgers; cook, turning once, until crisp and browned, 5 to 6 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.

Notes

Nutrition

Calories: 559.8kcal | Carbohydrates: 62.2g | Protein: 20.9g | Fat: 26.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 11.2g | Monounsaturated Fat: 10.5g | Trans Fat: 0.01g | Cholesterol: 28.9mg | Sodium: 453.7mg | Potassium: 672.7mg | Fiber: 11.8g | Sugar: 5.1g | Vitamin A: 4415.1IU | Vitamin C: 18.7mg | Calcium: 170.6mg | Iron: 4.7mg

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