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Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad


Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 4 medium carrots
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 4 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 5 whole-wheat hamburger buns
  • 1 can (15 ounces) lentils, rinsed, drained, and patted dry
  • 1 large egg
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/2 cup plain low-fat yogurt
  • 1 head Bibb lettuce


  1. In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.

  2. Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.

  3. Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.

  4. In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Cook's Notes

When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.

Reviews Add a comment

  • GreenFoodman
    21 JUL, 2012
    loved this recipe .... simple and fast
  • olivetree
    16 OCT, 2010
    if i don't want to use canned, would 1 cup of cooked lentils be enough?
  • RARyan
    16 APR, 2009
    This is great, thanks! I have used the flax seed/water combo in oatmeal cookies before and I actually got more compliments on those cookies than when I had made them with the egg!
  • HeartsyTartsy
    15 APR, 2009
    * Ener-G Egg Replacer - follow directions on box. * 2 tbsp cornstarch = 1 egg * 2 tbsp arrowroot flour = 1 egg * 2 tbsp potato starch = 1 egg * 1 heaping tbsp soy powder 2 tbsp water = 1 egg * 1 tbsp soy milk powder 1 tbsp cornstarch 2 tbsp water = 1 egg. * 1 banana = 1 egg in cakes. * 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
  • MS10109820
    15 APR, 2009
    Is there a substitue for eggs? My friend is a veggie but she's allergic to eggs...and most of Martha's receipes have eggs. Please help!