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