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Lentil-Walnut Burgers with Yogurt Herb Sauce Recipe

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4.6 from 115 reviews

This Lentil Burgers with Yogurt Herb Sauce recipe offers a wholesome and flavorful plant-based meal featuring protein-rich lentil and walnut patties seasoned with aromatic spices. Served with a creamy, tangy Greek yogurt herb sauce and fresh veggies inside pita or burger buns, these burgers make a satisfying vegetarian option perfect for lunch or dinner.

Ingredients

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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 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

  1. Cook the lentils: Rinse the brown lentils under cold water. Place them in a pot with enough water to cover by two inches. Bring to a boil, then reduce to a simmer and cook until tender but not mushy, about 20-25 minutes. Drain and allow to cool slightly.
  2. Prepare the burger mixture: In a food processor, combine the cooked lentils, shelled walnuts, breadcrumbs, chopped scallions, chopped parsley, coarsely chopped garlic, tomato paste, Aleppo pepper, baharat, kosher salt, and freshly ground pepper. Pulse until the mixture is well combined but still slightly textured. Transfer to a bowl.
  3. Add binding ingredients: Crack in the egg and pour in the extra virgin olive oil. Mix thoroughly by hand or with a sturdy spoon until the mixture holds together and is moldable.
  4. Form patties: Divide the mixture into 6 equal portions and shape each into a burger patty about 3/4 inch thick.
  5. Cook the patties: Heat a non-stick or cast-iron skillet over medium heat. Add a little olive oil if needed. Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through. Ensure not to overcrowd the pan. Remove and keep warm.
  6. Make the yogurt herb sauce: In a small bowl, mix together Greek yogurt, chopped parsley, fresh lemon juice, extra virgin olive oil, finely minced garlic, kosher salt, and freshly ground black pepper until smooth and well combined.
  7. Assemble the burgers: Lightly toast the pitas or burger buns. Spread a generous spoonful of the yogurt herb sauce inside each bun, add a lentil-walnut burger patty, top with shredded carrot, sliced red onion, and baby arugula. Add more sauce on top if desired. Serve immediately.

Notes

  • For a nut-free version, substitute walnuts with sunflower seeds or pumpkin seeds.
  • To make these burgers vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a dairy-free yogurt for the sauce.
  • These patties can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
  • Adjust Aleppo pepper and baharat quantities to your spice preference.
  • If the mixture is too wet, add more breadcrumbs; if too dry, add a little water or olive oil.

Keywords: lentil burgers, vegetarian burgers, walnut patties, yogurt herb sauce, Mediterranean recipes, healthy burgers, meatless burgers

Find it online: https://busyrecipe.com/lentil-walnut-burgers-with-yogurt-herb-sauce-recipe/