Lentil Walnut Burgers with Yogurt Sauce
Elevate your plant-based burger game with these hearty Lentil Walnut Burgers with Yogurt Sauce! Packed with the protein-rich goodness of green or brown lentils and the satisfying crunch of toasted walnuts, these patties are perfectly seasoned with earthy cumin and smoky paprika. A flaxseed binder ensures they hold together beautifully, while a quick chill in the fridge helps them firm up before cooking. The creamy, tangy Greek yogurt sauce—infused with zesty lemon and fresh dill—adds a refreshing contrast, making every bite irresistible. Served on whole grain buns with crisp lettuce and juicy tomato, these vegetarian burgers are ideal for a quick weeknight dinner or your next backyard barbecue. With just 20 minutes of prep time, this easy, wholesome recipe proves that homemade veggie burgers can be both nutritious and indulgent!
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Recipe Information
Ingredients
- 1.5 cups cooked green or brown lentils
- 0.75 cups walnuts
- 0.5 cups breadcrumbs
- 0.5 cups red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 2 tablespoons olive oil (plus extra for cooking)
- 1 cups plain Greek yogurt
- 1 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 whole grain burger buns
- 4 lettuce leaves
- 4 sliced tomatoes
Instructions
In a small bowl, mix the ground flaxseed and water to create a flax egg. Set aside for 5 minutes to thicken.
In a food processor, pulse the walnuts until they are finely chopped. Do not over-process as you want some texture to remain.
Add the cooked lentils, breadcrumbs, red onion, garlic, cumin, smoked paprika, flax egg, olive oil, salt, and black pepper to the food processor. Pulse until combined, stopping to scrape down the sides as needed. The mixture should hold together but not be completely smooth.
Form the mixture into 4 equal-sized patties and refrigerate for 15-20 minutes to allow them to firm up.
Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and heated through.
While the patties are cooking, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, dill, and a pinch of salt in a small bowl.
Toast the burger buns lightly on a dry skillet or in a toaster.
Assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom half of each bun. Add the lentil walnut patty, then a dollop of yogurt sauce, and top with the other half of the bun.
Serve immediately and enjoy!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
