Lentil Burgers with Yogurt Herb Sauce
Because these burgers use cooked lentils, they have a tender, moist center, which I love. Toasted walnuts give them a bit more texture and breadcrumbs help bind
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.themediterraneandish.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Oven
- Toaster oven
- Stove
- Saucepan
- Colander
- Baking sheet
- Mixing bowl
- Whisk
- Plate
- Paper towel
- Refrigerator
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 3/4 cup brown lentils
- 1 cup (3 ounces) shelled walnuts
- 1/2 cup plain dried breadcrumbs
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 4 cloves garlic, coarsely chopped
- 2 tablespoons tomato paste
- 2 teaspoons Aleppo pepper
- 1 tablespoon baharat
- Kosher salt
- Freshly ground pepper
- 1 large egg
- 1/4 cup extra virgin olive oil
- 1 cup Greek yogurt
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic finely minced
- Freshly ground black pepper
- 6 pitas or burger buns
- 1 cup shredded carrot
- 1/2 red onion, sliced
- Baby arugula
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