Seed Oil Free Garlic Herb Lentil Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- ½ cup rolled oats
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 large egg, lightly beaten
- 2 tbsp olive oil, divided
For the lemon-herb sauce
- ½ cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, finely chopped
- 1 small clove garlic, minced
- ¼ tsp salt
For serving
- 4 burger buns
- 1 cup baby arugula or mixed greens (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water has been absorbed, 20–22 minutes. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 15 minutes, until no longer steaming.
- 2
While the lentils cool, make the lemon-herb sauce: stir together the yogurt, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp parsley, minced garlic clove, and 1/4 tsp salt in a small bowl until smooth. Refrigerate until ready to serve.
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