Lentil Burgers with Yogurt Mint Sauce

Total Time:
55 min
35 min
20 min

6 servings

  • 1 1/4 cups lentils, picked over and rinsed
  • 1/2 cup rolled oats
  • 2 garlic cloves, minced
  • 2 teaspoons ground coriander seeds
  • 2 teaspoons ground cumin
  • 1 large egg, beaten lightly
  • 1/2 cup plain yogurt
  • 1/3 cup chopped fresh mint leaves
  • Vegetable oil for frying
  • 6 pita pockets, split
  • 6 soft-leafed lettuce leaves
  • Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.

  • In a blender or food processor grind oats into meal. Drain lentils in a sieve and in a bowl combine with garlic, coriander, cumin, and 3 tablespoons ground oats. Mash lentils coarse with a potato masher. Stir in egg and salt and pepper to taste and form mixture into six 3-inch burgers, each 1/2-inch thick. Coat burgers with remaining ground oats and chill, uncovered, 15 minutes.

  • In a small bowl stir together yogurt, min, and salt and pepper to taste.

  • In a large skillet heat 1/4 inch oil over moderately high heat until hot but no smoking and fry burgers, in batches if necessary, until browned and crisp, about 3 to 4 minutes on each side.

  • Serve burgers in pitas with lettuce and yogurt mint sauce.

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