Walnut Lentil Burgers with Yogurt-Herb Sauce

These hearty Walnut Lentil Burgers are protein-packed, richly spiced with baharat and Aleppo pepper, and served with a creamy yogurt-herb sauce for a Mediterranean-inspired vegetarian meal that's perfect for lunch or dinner.

COOK TIME: 30 minutes

PREP TIME: 25 minutes

SERVINGS: 6

---

INGREDIENTS

For the Walnut Lentil Burgers: 

•  ¾ cup brown lentils

• 1 cup shelled walnuts

• ½ cup plain dried breadcrumbs

• ½ cup chopped scallions

• ½ cup chopped parsley

• 4 cloves garlic

• 2 tablespoons tomato paste

• 1 large egg

• ¼ cup extra virgin olive oil

• Kosher salt

• Freshly ground black pepper

For the Yogurt-Herb Sauce:

• 1 cup Greek yogurt

• ¼ cup chopped parsley

• 2 tablespoons fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 1 clove garlic

• 6 pitas or burger buns

• 1 cup shredded carrot

• ½ red onion

• 1 cup baby arugula

---

INSTRUCTIONS

1. Rinse the lentils under cold water, then place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until tender but not mushy. Drain any excess water and let cool slightly.

2. While the lentils cook, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

3. Add the cooked lentils, toasted walnuts, breadcrumbs, chopped scallions, chopped parsley, 4 coarsely chopped garlic cloves, tomato paste, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to a food processor. Pulse until the mixture is well combined but still has some texture.

4. Transfer the mixture to a large bowl and add the egg. Mix thoroughly until the mixture holds together. If it feels too wet, stir in a bit more breadcrumbs.
   Form the mixture into 6 equal patties and place on a parchment-lined baking sheet.
   Heat 2 tablespoons of the olive oil in a non-stick skillet over medium heat. Cook the patties in batches, 3 to 4 minutes per side, until golden brown and heated through. Add more olive oil as needed for the second batch. Internal temperature should reach at least 160°F.

5. To make the yogurt-herb sauce, mix the Greek yogurt, ¼ cup chopped parsley, lemon juice, 1 tablespoon olive oil, 1 finely minced garlic clove, ¼ teaspoon kosher salt, and a pinch of black pepper in a small bowl until smooth. Refrigerate until ready to use.

6. Slice the red onion thinly.

7. Warm the pitas or burger buns, then assemble each with a lentil patty, a spoonful of yogurt-herb sauce, shredded carrot, sliced red onion, and baby arugula. Serve & enjoy! 

---