Lentil Burgers

Ingredients for Lentil Burgers

• 240ml French green or brown lentils

• 120ml whole-milk Greek yoghurt

• 1/4 teaspoons finely grated lemon zest

• 1 matsked färsk citronsaft

• 2 garlic cloves, finely grated, divided

• Koshersalt

• 170g crimini mushrooms, stems trimmed, finely chopped

• 2 tablespoons white miso

• 1/4 teaspoons smoked paprika

• 60ml (or more) extra-virgin olive oil, divided

• 60ml (or more) oat flour, gluten-free 1:1 blend, or plain flour

• Whole wheat or gluten-free buns, sprouts and/or lettuce, and pickle slices (for serving)

Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.

Meanwhile, mix together yoghurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.

Mash mushrooms, miso, paprika, 2 tablespoons oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn’t, continue to mash until it does, adding another 1–2 tablespoons flour if needed. Form into 6 patties about 3/4" thick.

Heat 1 tablespoon oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 tablespoon oil.

Spread cut side of buns with reserved yoghurt mixture. Build burgers with buns, patties, sprouts, and pickles.

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