If you’re on the lookout for a delicious, wholesome meal that’s packed with flavor and just a little bit different, this Lentil Burgers with Lemon Yogurt Dip recipe is absolutely worth trying. I remember the first time I whipped these up on a busy weeknight — they came together fast, left my kitchen smelling amazing, and the tangy lemon yogurt dip was the perfect, refreshing partner. What makes this recipe so special is how it balances hearty lentils with fresh citrus in the dip, making it a go-to whether you’re cooking for a casual family dinner or impressing friends on a weekend hangout.

These Lentil Burgers with Lemon Yogurt Dip recipe have become one of my staples for meal prep, too. Not only are they a fantastic vegetarian option, but they’re also full of texture and flavor without relying on any heavy oils or complicated ingredients. Plus, the lemon yogurt dip provides a vibrant punch that feels light and healthy. You’re going to enjoy how approachable this recipe is, perfect for anyone wanting a nourishing meal that’s a little outside the burger box.

Ingredients You’ll Need

Each ingredient here plays an important part in keeping these lentil burgers moist, flavorful, and easy to handle. A quick heads-up: using oat flour helps bind everything gently without making the patties too dense, and the combo of cumin and smoked paprika adds a subtle smoky depth you’ll notice in every bite.

Brown lentils: Pre-cooked or steamed, these are your patty base—nutty and protein-packed.
White onion: Adds a subtle sweetness and texture—finely diced works best here.
Carrots: Finely grated carrots add moisture and a hint of natural sweetness.
Oat flour: Helps bind the mix together without overpowering the flavor; gluten-free too!
Garlic cloves: Crushed for a punch of savoriness in both the patties and dip.
Ketchup: Adds a touch of tang and classic burger flavor.
Low-sodium soy sauce or coconut aminos: Provides umami without going heavy on salt.
Cumin: Warms things up with mild earthiness.
Smoked paprika: Brings subtle smokiness that deepens the burger taste.
Salt and black pepper: To season, taste as you go for best results.
Olive oil: Divided between cooking and a little in the mix for moisture.
Greek or plain yogurt: The creamy base for the lemon dip, bright and cooling.
Lemon juice: Freshly squeezed for zingy brightness in the dip.
Dry parsley: For a touch of herbaceous freshness in the dip.

Variations

What I love about this Lentil Burgers with Lemon Yogurt Dip recipe is how easy it is to tweak according to what you have at hand or your mood. Feel free to mix it up and make it your own!

Spicy kick: Once, I added a pinch of cayenne and some chopped fresh chili to the patties—so good with the cooling lemon dip!
Gluten-free alternative: Swap oat flour for almond or chickpea flour if you want a different texture or are avoiding gluten.
Fresh herbs: I sometimes mix in chopped cilantro or parsley to the lentil patties for a fresh taste.
Dairy-free dip: Use coconut yogurt instead of Greek yogurt for a plant-based lemon dip.
Sweet potato boost: Adding a little mashed sweet potato to the burger mix adds natural sweetness and moisture.

How to Make Lentil Burgers with Lemon Yogurt Dip Recipe

Step 1: Prepare Your Base Ingredients

Start by boiling or steaming your brown lentils until they’re tender but still hold their shape—about 20 minutes usually does it. Meanwhile, dice your white onion finely and grate those carrots to keep things uniform and easy to bind. I like to give the garlic a good crush to really unlock its flavor before mixing.

Step 2: Combine and Season

In a large bowl, mash your lentils lightly—you want some texture, so don’t overdo it. Add the onion, carrots, garlic, oat flour, ketchup, soy sauce or coconut aminos, cumin, smoked paprika, salt, and pepper. Mix everything gently but thoroughly to make sure it’s well combined. If the mix feels too wet, add a bit more oat flour. I usually taste a tiny pinch to see if the seasoning is right before shaping the patties.

Step 3: Shape and Cook

Divide the mixture into 6 equal parts and shape into burger patties about half an inch thick. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Cook the patties for about 4-5 minutes per side or until golden and crispy on the outside. Patience here pays off—don’t rush flipping or they might break.

Step 4: Make the Lemon Yogurt Dip

While your patties are cooking, mix the Greek yogurt, crushed garlic, lemon juice, dry parsley, and a pinch of salt in a small bowl. Give it a good stir and adjust the lemon and salt to taste. This dip is all about that fresh zing that balances the earthiness of the lentil burgers perfectly.

How to Serve Lentil Burgers with Lemon Yogurt Dip Recipe

There are four round patties with a golden and dark brown crispy surface showing bits of onions and lentils in them, placed on light brown parchment paper over a brown baking tray. At the top left corner, there is a white bowl filled with a creamy white sauce speckled with green herbs. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these lentil burgers with fresh sprouts, sliced cucumber, and a handful of baby spinach leaves for an extra crunch and freshness. Sometimes I add a few slices of ripe avocado—creaminess always wins. The cool lemon yogurt dip acts as the perfect finishing touch, so don’t skip it!

Side Dishes

For sides, I often go with a crunchy salad—think arugula with cherry tomatoes and a light vinaigrette. Roasted sweet potato fries are another favorite; their natural sweetness pairs wonderfully with the smoky paprika in the burgers. Or, if you want to keep it simple, just some crunchy carrot sticks and radishes are great.

Creative Ways to Present

Once, I served these lentil burgers as sliders at a small dinner party, adding colorful toothpicks and a variety of toppings on the side so everyone could customize. Another time, I plated the patties over a vibrant quinoa salad with dollops of the lemon yogurt dip dotted artistically around. They also work great wrapped in warm flatbreads with pickled veggies for a beautiful handheld treat.

Make Ahead and Storage

Storing Leftovers

If you’ve got some lentil burgers leftover, store them in an airtight container in the fridge. I’ve found they keep well for up to 3 days. Just pop them in the fridge and keep your lemon yogurt dip separate until you’re ready to serve so it stays fresh.

Freezing

These lentil burgers freeze nicely, which is a lifesaver on busy weeks. I like to flash freeze them individually on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep up to 2 months frozen. When you want one, just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer giving the patties a quick warm-up in a non-stick skillet with a splash of olive oil—it revives that crispy crust really well. Microwaving works in a pinch, but you might lose some texture. Always serve fresh lemon yogurt dip alongside rather than reheating it for the best zest.

FAQs

Can I use canned lentils for this Lentil Burgers with Lemon Yogurt Dip Recipe?

Absolutely! Just be sure to drain and rinse them well to avoid extra moisture that can make the patties too soft. You may want to add a bit more oat flour if the mix feels too wet after adding canned lentils.
Is this Lentil Burgers with Lemon Yogurt Dip Recipe suitable for vegans?

The patties themselves are vegan-friendly, but the lemon yogurt dip contains dairy. You can easily swap in a plant-based yogurt like coconut or almond yogurt to keep the whole dish vegan.
How do I prevent the lentil burgers from falling apart?

Make sure to cook lentils properly so they hold together without being mushy. Use oat flour as a binder and avoid adding too much liquid. Also, handle the patties gently when flipping, and let them cook undisturbed on the first side until a crust forms.
Can I bake these lentil burgers instead of frying?

Yes, you can bake them at 375°F (190°C) for about 25-30 minutes, flipping halfway through. Baking is a great hands-off alternative and gives you a slightly different, less crispy texture but still very tasty results.

Final Thoughts

Honestly, this Lentil Burgers with Lemon Yogurt Dip recipe feels like a little celebration of flavors every time I make it. It’s approachable for cooks at any skill level, yet has enough personality to keep everyone’s taste buds happy. I hope you’ll try making these at home and see just how satisfying veggie-packed burgers can be—served with that zesty dip, it’s a combo you won’t stop craving. Let me know how it goes, and don’t be afraid to make it your own!

Lentil Burgers with Lemon Yogurt Dip Recipe

★★★★★ 4.9 from 106 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 medium-sized burgers 1x
Category: Main Course
Method: Frying
Cuisine: Vegetarian American
Diet: Vegetarian

Print Recipe

Description

These hearty and flavorful Lentil Burgers are made with protein-rich brown lentils, grated carrots, and a blend of spices, bound together with oat flour for a wholesome, gluten-free patty. Pan-fried to crispy perfection and served with a zesty lemon yogurt dip, this recipe offers a delicious and nutritious vegetarian meal option that’s perfect for lunch or dinner.

Ingredients

Scale

Lentil Burgers

2 cups boiled or steamed brown lentils
1/2 white onion, diced
2 carrots, finely grated
3/4 cup oat flour
2 cloves garlic, crushed
2 tbsp ketchup
2 tbsp low-sodium soy sauce or coconut aminos
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil, divided

Lemon Yogurt Dip

1/2 cup Greek or plain yogurt
1 clove garlic, crushed
2 tbsp lemon juice
1/2 tbsp dry parsley
Pinch of salt

Instructions

Prepare Lentil Mixture: In a large mixing bowl, combine the boiled or steamed brown lentils with the diced white onion, finely grated carrots, crushed garlic, ketchup, low-sodium soy sauce or coconut aminos, cumin, smoked paprika, salt, and black pepper. Mix thoroughly to distribute spices evenly.
Add Binding Agent: Stir in the oat flour gradually until the mixture binds together and can form patties that hold their shape without falling apart.
Form Patties: Divide the mixture into equal portions and shape each into a burger patty, approximately the size of your palm and about 1/2 inch thick.
Heat Olive Oil: In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat until shimmering but not smoking.
Cook Burgers: Place the patties in the skillet without overcrowding. Cook each side for about 4-5 minutes until golden brown and crispy. Flip carefully to avoid breaking the patties. Add the remaining tablespoon of olive oil if needed for cooking the other side.
Prepare Lemon Yogurt Dip: While the burgers are cooking, in a small bowl combine Greek yogurt with crushed garlic, lemon juice, dry parsley, and a pinch of salt. Mix until smooth and refrigerate until ready to serve.
Serve: Serve the warm lentil burgers with the lemon yogurt dip on the side. They can be enjoyed on their own or in burger buns with your favorite toppings.

Notes

For a gluten-free version, ensure the oat flour is certified gluten-free.
You can substitute brown lentils with green lentils if preferred; cooking times for lentils may vary.
If the mixture is too wet, add a little more oat flour; if too dry, add a splash of water or soy sauce.
The lemon yogurt dip can be prepared ahead and kept refrigerated for up to 2 days.
To make it vegan, substitute yogurt with a plant-based yogurt alternative.
These burgers can be baked at 375°F (190°C) for 20-25 minutes as an alternative to pan-frying, flipping halfway through.

Keywords: lentil burgers, vegetarian burgers, healthy burgers, gluten-free burgers, lentil recipe, plant-based burgers, lentil patties