These veggie patties are so easy to make, fool-proof, and packed with protein and nutrients. Lentils get cooked and then squeezed/squished with your hands into a chunky paste that helps hold everything together. Sun dried tomatoes add tons of flavor along with a few spices, fresh herbs, and a touch of miso paste. A tangy, creamy feta and yogurt sauce goes on top (if using) along with any other toppings you like!

Ingredient Highlight

Lentils! My favorite small but mighty pulse! They are packed full of protein, fiber, folic acid, iron, calcium, phosphorus, magnesium, zinc, and potassium. One half cup of uncooked lentils (or about 1 ¼ cup cooked) contains 24g of protein.

Servings 6 large patties
Prep Time 15 minutes
Cook Time 30 minutes


  • 1 cup green or brown lentils (3 cups cooked)
  • 1 cup loosely packed parsley and/or cilantro, chopped
  • ½ cup oat flour
  • ½ cup chopped sun dried tomatoes packed in oil, drained*
  • 1 tbsp mellow white miso paste
  • 1 egg
  • 2 tsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 4 burger buns

Feta yogurt sauce (optional):

  • ½ cup plain whole milk Greek yogurt
  • ¼ cup crumbled feta cheese
  • ½ tsp black pepper
  • ¼ tsp kosher salt

Topping ideas:

  • Cheese (feta, goat cheese, cheddar, mozzarella)
  • Mashed or sliced avocado
  • Pickled red onions
  • Arugula or other green
  • *You can also use chopped olives or do a mix of sundried tomatoes and olives (that’s my fav!).
  • Note: you can turn these into small patties and use them on top of bowls, salads, or this week's pasta!
  • How-to make oat flour: add rolled oats to a high-speed blender and blend on high into a fine flour.


  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment. Add enough oil to lightly coat the parchment (about 2 tablespoons) and spread it around (this will help the burgers get crispy!).
  • To cook the lentils, add them to a medium pot and fill with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce to medium-low to maintain a rapid simmer for 12-15 minutes, or until cooked through. Drain thoroughly, then transfer to a large bowl to cool off for a few minutes.
  • Once cool enough to handle, use your hands to squeeze the lentils into more of a paste, with some whole lentils still remaining. Add the herbs, oat flour, sun dried tomatoes, miso, egg, oregano, salt, pepper, and garlic. Mix again with your hands until thoroughly combined.
  • Use a rough ⅓ measuring cup to scoop 6 mounds onto the baking sheet and form them into large patties (about ½-inch thick). Brush some more oil on top of each burger (this helps them get nice and crispy without having to pan-fry them!). Bake for 12-15 minutes, or until dark golden brown and crispy on the bottom and tops.
  • To make feta yogurt sauce (if using), add all ingredients in a small bowl and use a fork to mash and mix the feta into the yogurt. You can thin the sauce out with a little bit of water or lemon if you want a runnier sauce.
  • Assemble your burgers with your desired toppings.

Items you can prep ahead (optional)

  • Cook 1 cup green or brown lentils (3 cups cooked)
  • Chop 1 cup loosely packed parsley and/or cilantro
  • Make oat flour if you don’t have any (just blend rolled oats in a blender)
  • Chop ½ cup sun dried tomatoes
  • Make and form lentil patties
  • Make feta yogurt sauce (if using)


  • Try using 3 cups worth of canned beans (drained and rinsed) in place of the lentils.
  • To make vegan, try using a flax egg in place of the egg.
  • You can also use chopped olives instead of sundried tomatoes or do a mix of sundried tomatoes and olives (that’s my fav!).
  • Easily skip the miso paste and just add an extra ½ teaspoon of salt.
  • Use breadcrumbs in place of oat flour.


  • Store leftovers in an airtight container in the fridge or freezer:
    • Lentil patties: up to 6 days in the fridge or freeze for up to 2 months
    • Yogurt sauce: up to 5 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover patties and make your burgers.
  • Use leftover patties chopped up on top of bowls, salads, or pasta.
  • Add a fried egg to your burger.

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