There are more ways to add plant foods to your burger than just tossing on a little lettuce, tomato, and onion. This lentil-based weeknight staple is key for anyone who’s looking to reduce their red meat intake. Lentils are a powerhouse of protein and fiber, packed with powerful phytonutrients. Bring these burgers up another notch by making this delicious lemon garlic tahini sauce – and you’ll be sold! Serve these yummy burgers on top of your favorite salad drizzled with sauce for a plant-packed meal that the whole family will enjoy.
Burger Ingredients
- 1 ½ cups dried red lentils (or any lentils you have on hand!)
- 2 large garlic cloves, minced
- 1 large shallot, finely diced
- ⅓ cup carrots, grated (about 3 small)
- 1 Tbsp. tomato paste
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp. salt
- ½ tsp. black pepper
Sauce Ingredients
- ⅓ cup tahini
- Zest & juice of 1 lemon
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. water
- ¼ cup cilantro
- ¼ cup parsley
- 2 cloves garlic, roughly chopped
- ½ tsp. salt
- ½ tsp. black pepper
Equipment
- Large bowl
- Baking sheet
- Silicone mat or parchment paper
- Bowl
- Blender or food processor
Directions
- Pour lentils into a large bowl. Add water to the bowl until there is enough to cover the lentils by about 2 inches. Soak the lentils for about 2 hours and drain thoroughly.
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or a silicone mat.
- Add all of the burger ingredients to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
- Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
- Bake the patties for 10 minutes. Flip them over after 10 minutes and bake for about 10 minutes, or until crispy on both sides.
- For the sauce: Pulse all ingredients in a blender or food processor until smooth. Add additional water if needed to thin the sauce.
- Serve lentil burgers on buns, in lettuce wraps, or overtop of your favorite salad drizzled with lemon garlic tahini sauce!
By: Aubrey Redd, MS, RDN, LDN
Recipe Adapted from Cooking for Peanuts