Ingredients
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1 1/2 cups cooked green or brown lentils (well-drained) brown lentils1 1/2 cups cooked green or brown lentils (well-drained)
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1/2 cup Kalamata olives, pitted and finely chopped kalamata olives1/2 cup Kalamata olives, pitted and finely chopped
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1/3 cup sun-dried tomatoes (not in oil), finely chopped sun-dried tomatoes1/3 cup sun-dried tomatoes (not in oil), finely chopped
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1 small red onion, finely diced red onion1 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 cup fresh parsley, chopped fresh parsley1/2 cup fresh parsley, chopped
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1/4 cup fresh mint leaves, chopped fresh mint leaves1/4 cup fresh mint leaves, chopped
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2 tsp dried oregano dried oregano2 tsp dried oregano
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1 tsp ground cumin ground cumin1 tsp ground cumin
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Zest of 1 lemon lemonZest of 1 lemon
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/3 cup chickpea flour chickpea flour1/3 cup chickpea flour
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Salt and black pepper to taste black pepperSalt and black pepper to taste
Directions
Shape, bake, assemble, and enjoy these Mediterranean-inspired vegan burgers with a creamy tahini-yogurt sauce and fresh veggies. Make sure lentils are well-drained to prevent a soggy burger. Patties can be pan-seared for a crispier exterior.
Steps
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1
Done
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. |
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2
Done
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In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth, with some texture remaining. |
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3
Done
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Add in the chopped Kalamata olives, sun-dried tomatoes, red onion, garlic, parsley, mint, oregano, cumin, lemon zest, smoked paprika, salt, and pepper. Mix well. |
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4
Done
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Stir in the chickpea flour and mix until the mixture holds together. If too wet, add a bit more chickpea flour. |
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5
Done
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Divide the mixture into 4 equal portions and shape into burger patties. |
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6
Done
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Place the patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until firm and golden. |
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7
Done
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While the burgers bake, whisk together the plant-based yogurt, tahini, and lemon juice to make the sauce. Adjust salt to taste. |
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8
Done
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Toast the buns if desired. Assemble each burger with a patty, a dollop of tahini-yogurt sauce, cucumber slices, tomato slices, and baby spinach or arugula. |
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9
Done
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Serve warm and enjoy! |
