Spiced Harissa Lentil & Feta Burgers With Lemon-Garlic Yogurt Sauce
Pinterest's latest obsession? These Mediterranean-inspired veggie burgers pack explosive flavor and 25g protein per patty from lentils and feta. Harissa paste adds smoky depth while the yogurt sauce keeps things fresh – all ready faster than takeout. Perfect for meatless Monday or post-workout fuel.
Ingredients
- 1 (15oz) can brown lentils, rinsed
- 4 oz crumbled feta cheese
- 3 tbsp harissa paste
- 1/2 cup rolled oats
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1/4 cup chopped parsley
- 1 tbsp olive oil
- For sauce: 1/2 cup Greek yogurt, 1 lemon (zested + juiced), 1 garlic clove grated
- To serve: whole grain buns, arugula, sliced tomato
Instructions
- 1. Mash lentils roughly with fork in bowl.
- 2. Add feta, harissa, oats, paprika, garlic, and parsley. Mix until dough forms.
- 3. Shape into 4 even patties (1/2" thick).
- 4. Heat oil in skillet over medium. Cook patties 4-5 minutes per side until crust forms.
- 5. While cooking, whisk yogurt sauce ingredients.
- 6. Toast buns lightly.
- 7. Assemble burgers: spread yogurt sauce on bun base.
- 8. Top with patty, arugula, and tomato.
- 9. Serve extra sauce on side.
- 10. Optional: Add pickled red onions for tang.
Chef's Note
Chill patties 10 mins before cooking for better binding. Use canned lentils for fastest prep!
Make-Ahead Tips
Store uncooked patties airtight for 3 days. Cook straight from fridge.
Substitutions
Paneer for feta | Tahini sauce for yogurt | Gluten-free oats & buns