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Lunch / Dinner

Vegetarian Lentil Burgers

Make use of the protein powerhouse in this lentil veggie burger recipe with a Middle Eastern touch. Serve them open-faced on toasted naan with a harissa yogurt sauce for a knife-and-fork vegetarian burger everyone can love.

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For the burgers, heat 2 Tbsp. oil in a skillet over medium; add onion and cook until it begins to brown, 5 minutes. Add carrot and cook until nearly softened, 4 minutes. Add jalapeño, garlic, ras el hanout, and chili powder; cook 1 minute, then season with salt and pepper.

Transfer onion mixture to a food processor with cooked lentils, oats, egg whites, peas, Parmesan, pine nuts, and parsley; pulse until coarsely chopped, about 15 pulses.

Shape lentil mixture into four patties, arrange on a parchmentlined baking sheet, and chill 30 minutes, flipping halfway through.

For the sauce, combine yogurt, harissa, salt, garlic, and zest.

Heat remaining 1 Tbsp. oil in a skillet over medium-high; add patties and cook until browned, 4–5 minutes per side. Serve burgers on naan with sauce.


Process the burger ingredients until a cohesive mixture comes together but still has a chunky texture.


To achieve a crisp sear on the burgers, dry the exterior a bit by chilling the burgers uncovered.

Nutritional Facts

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