These Lentil Burgers are a delicious and nutritious alternative to traditional meat patties, packed with protein and vibrant flavors. Enhanced with spices, shredded carrot, and a touch of chili heat, these burgers are topped with a tangy goat cheese and yogurt sauce for a satisfying, gourmet experience. Perfect for vegetarians and anyone looking to try a plant-based burger that doesn’t compromise on taste.
Ingredients:
For the Patties:
- 1 large shallot
- 2 cloves garlic
- 1/4 cup Italian parsley leaves
- 2 Fresno chilies (stems removed, roughly chopped; adjust for spice preference)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt, divided
- Fresh cracked black pepper, to taste
- 1/3 cup seasoned breadcrumbs
- 1 large carrot, shredded
- 1 large egg
- 2 cans (15 oz each, about 3 1/2 cups) lentils, rinsed, drained, and patted dry (divided into two portions)
- Cooking spray or olive oil (for frying the burgers)
For the Goat Cheese Sauce:
- 4 oz goat cheese, crumbled (or substitute feta)
- 5.3 oz plain Greek yogurt (about 1/2 cup, 5% fat recommended)
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon honey
For Assembly:
- 6 burger buns or pitas
- 6 slices of tomato
- 3 handfuls of arugula
Instructions:
- Prepare the Lentil Patties : Add the shallot, garlic, parsley, and Fresno chilies to a food processor. Pulse until finely chopped. Add half of the lentils, cumin, 1/2 teaspoon of salt, and a generous pinch of black pepper to the processor. Transfer the paste to a large mixing bowl. Stir in the breadcrumbs, shredded carrot, egg, and the remaining whole lentils. Mix until well combined. Portion the mixture into 6 equal parts and shape them into round patties. Chill the patties in the fridge for 15–20 minutes to firm up.
- Make the Goat Cheese Sauce : In a bowl, whisk together the goat cheese, Greek yogurt, apple cider vinegar, honey, and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste. Chill until ready to use.
- Cook the Lentil Burgers : Preheat a nonstick pan or griddle on medium heat and lightly coat it with cooking spray or a drizzle of olive oil . Cook the patties for 3–4 minutes on each side, or until golden brown and heated through. Handle gently as lentil patties can be delicate.
- Assemble the Burgers : Toast the burger buns or warm the pitas. Spread a generous dollop of goat cheese sauce on each bottom half. Add a lentil patty, a slice of tomato, and a handful of arugula. Top with the remaining half of the bun or fold the pita over.
Conclusion:
These Savory Lentil Burgers are a flavor-packed, wholesome meal perfect for vegetarians and meat-lovers alike. The creamy goat cheese sauce adds a tangy richness that elevates every bite. Serve these burgers for a casual dinner, or as a standout option at your next gathering!
Savory Lentil Burgers with Creamy Goat Cheese Sauce
Protein-packedlentil patties spiced with cumin and chili, paired with a tangy goat cheeseyogurt sauce, served in a bun or pita with fresh tomato and arugula.
Ingredients
For the Patties:
- 1 large shallot
- 2 cloves garlic
- 1/4 cup Italian parsley leaves
- 2 Fresno chilies stems removed, roughly chopped; adjust for spice preference
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt divided
- Fresh cracked black pepper to taste
- 1/3 cup seasoned breadcrumbs
- 1 large carrot shredded
- 1 large egg
- 2 cans 15 oz each, about 3 1/2 cups lentils, rinsed, drained, and patted dry (divided into two portions)
- Cooking spray or olive oil for frying the burgers
For the Goat Cheese Sauce:
- 4 oz goat cheese crumbled (or substitute feta)
- 5.3 oz plain Greek yogurt about 1/2 cup, 5% fat recommended
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon honey
For Assembly:
- 6 burger buns or pitas
- 6 slices of tomato
- 3 handfuls of arugula
Instructions
- Prepare the Lentil Patties : Add the shallot, garlic, parsley, and Fresno chilies to a food processor. Pulse until finely chopped. Add half of the lentils, cumin, 1/2 teaspoon of salt, and a generous pinch of black pepper to the processor. Transfer the paste to a large mixing bowl. Stir in the breadcrumbs, shredded carrot, egg, and the remaining whole lentils. Mix until well combined. Portion the mixture into 6 equal parts and shape them into round patties. Chill the patties in the fridge for 15–20 minutes to firm up.
- Make the Goat Cheese Sauce : In a bowl, whisk together the goat cheese, Greek yogurt, apple cider vinegar, honey, and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste. Chill until ready to use.
- Cook the Lentil Burgers : Preheat a nonstick pan or griddle on medium heat and lightly coat it with cooking spray or a drizzle of olive oil . Cook the patties for 3–4 minutes on each side, or until golden brown and heated through. Handle gently as lentil patties can be delicate.
- Assemble the Burgers : Toast the burger buns or warm the pitas. Spread a generous dollop of goat cheese sauce on each bottom half. Add a lentil patty, a slice of tomato, and a handful of arugula. Top with the remaining half of the bun or fold the pita over.