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. 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.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

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

The food processor is such a handy tool here. Shredding carrots for the salad and blending canned lentils and other ingredients for the burgers is done in mere seconds.


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