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Sundried Tomato Lentil Burgers

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

Ingredients

  • 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.

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)

Instructions

  • 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.

Notes

Substitutions:

  • 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.

Storage:

  • 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.