These are very nice burgers. The minty yogurt sauce really makes a nice addition to the flavor.

Lentil and hazelnut burgers with mint soy yogurt sauce

Yield: 16 burgers


  • 1 & 1/4 cups dry lentils
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 egg equivalent
  • 1/2 cup finely chopped roasted hazelnuts or walnuts
  • 1/2 teaspoon dried thyme, crushed
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon cumin
  • 1-1/2 teaspoon salt
  • pepper to taste
  • 1-2 tablespoon vegetable oil for frying

For the soy yogurt mint sauce:

  • 1/4 cup thinly sliced fresh mint leaves
  • 1/2 cup plain low-fat yogurt
  • 1 teaspoon sweetener (agave corn or rice syrup)


  1. Cook lentils according to package directions; drain and cool.
  2. Combine lentils, onion, bread crumbs, parsley, egg replacer, and hazelnuts or walnuts.
  3. Stir in thyme, basil, salt, cumin and pepper.
  4. Mold into 16 burger-sized patties.
  5. In a large frying pan over medium-high heat, heat vegetable oil.
  6. Add four patties at a time and brown.
  7. For best results, wipe out frying pan and add new oil for each new batch.
  8. Remove from heat and drain on paper towels.
  9. Transfer onto a serving platter to serve.

To make the min soy yogurt sauce:
Put the soy yogurt chopped mint leaves and sweetener in a blender and puree until smooth.