Vegan Garlic Herb Lentil Burgers with Lemon

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Vegan Garlic Herb Lentil Burgers with Lemon

Tender green or brown lentils get pulsed with oats until they form a hearty, scoopable base, then loaded up with fresh garlic, parsley, chives, lemon zest, and a hit of smoked paprika and cumin for real depth. The mixture presses into thick patties that hold together beautifully in the skillet, turning deep golden brown on both sides for a crisp edge and a tender, herb-flecked center. Piled onto a bun with peppery arugula and a bright, garlicky lemon sauce, it's the kind of burger that feels indulgent but is built entirely from pantry staples and fresh herbs. A squeeze of lemon at the table wakes everything up even more. It's a satisfying, plant-forward burger that fits neatly into a vegan spread without sacrificing any of the flavor or texture you want from a good patty.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
See all
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
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp olive oil, divided

For the lemon-herb sauce

½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!