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.
FOR THE BURGERS, HEAT:
FOR THE SAUCE, COMBINE:
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.
% Daily Value*
Total Fat 29g 44%
Cholesterol 16mg 5%
Sodium 1075mg 44%
Carbs 81g 27%
*Percent Daily Values are based on a 2,000 calorie diet.