5 from 4 votes
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 Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Servings:
6
people
Calories:
5598 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
Lentil-Walnut Burgers:
- 3/4 cup brown lentils
- 1 cup walnuts shelled
- 1/2 cup breadcrumb plain dried
- 1/2 cup scallions chopped
- 1/2 cup parsley chopped
- 4 cloves garlic coarsely chopped
- 2 tablespoons tomato paste
- 2 teaspoons Aleppo pepper
- 1 tablespoon baharat spice mix
- kosher salt
- black pepper freshly ground
- 1 egg large
- 1/4 cup extra virgin olive oil
Yogurt-Herb Sauce:
- 1 cup Greek yogurt
- 1/4 cup parsley chopped
- 2 tablespoons lemon juice fresh
- 1 tablespoon extra virgin olive oil
- 1 clove garlic finely minced
- kosher salt
- black pepper freshly ground
For serving:
- 6 pita bread or burger buns
- 1 cup carrot shredded
- 1/2 red onion sliced
- arugula baby
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.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- baharat spice blend
- , and
- Aleppo pepper
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, baharat spice blend , and Aleppo pepper used in this recipe.
Nutrition Information
Calories
559.8kcal
(28%)
Carbohydrates
62.2g
(21%)
Protein
20.9g
(42%)
Fat
26.5g
(41%)
Saturated Fat
3.3g
(17%)
Polyunsaturated Fat
11.2g
(66%)
Monounsaturated Fat
10.5g
(53%)
Trans Fat
0.01g
(1%)
Cholesterol
28.9mg
(10%)
Sodium
453.7mg
(19%)
Potassium
672.7mg
(14%)
Fiber
11.8g
(47%)
Sugar
5.1g
(10%)
Vitamin A
4415.1IU
(88%)
Vitamin C
18.7mg
(21%)
Calcium
170.6mg
(17%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 5598
% Daily Value*
| Calories | 559.8kcal | 28% |
| Carbohydrates | 62.2g | 21% |
| Protein | 20.9g | 42% |
| Fat | 26.5g | 41% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 11.2g | 66% |
| Monounsaturated Fat | 10.5g | 53% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28.9mg | 10% |
| Sodium | 453.7mg | 19% |
| Potassium | 672.7mg | 14% |
| Fiber | 11.8g | 47% |
| Sugar | 5.1g | 10% |
| Vitamin A | 4415.1IU | 88% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 170.6mg | 17% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.