If you’ve been looking for a hearty, flavorful plant-based burger that’s both satisfying and healthy, this Lentil Burgers with Lemon Yogurt Dip recipe is exactly what you need. I’ve been making these lentil burgers for years, and they strike the perfect balance between comfort food and wholesome ingredients. What really makes this recipe stand out is the zingy lemon yogurt dip that adds a refreshing twist—you’ll find your taste buds brightening up with every bite.

These lentil burgers are fantastic for casual weeknight dinners, weekend cookouts, or even meal prepping for busy days ahead. Plus, they’re super forgiving and great for beginners. Once you get the hang of how the lentils, veggies, and spices blend, you’ll want to keep this recipe in your regular rotation. Trust me, it’s one of those rare recipes that’s as tasty as it is good for you!

Ingredients You’ll Need

Each ingredient in this Lentil Burgers with Lemon Yogurt Dip recipe plays a vital role—whether it’s texture, flavor, or binding everything together. Here’s a quick overview of what you’ll need and why these ingredients work so well together.

Brown lentils: They provide a hearty, protein-packed base that’s perfect for burgers once cooked and mashed.
White onion: Adds a subtle sweetness and moisture, balancing the earthiness of lentils.
Carrots: Their natural sweetness and moisture help keep the burgers tender and add color.
Oat flour: Acts as a gluten-free binder, holding all the ingredients together without heaviness.
Garlic cloves: Give the burgers and dip a fragrant depth of flavor—fresh is best here.
Ketchup: Brings a subtle tang and umami, enhancing the burger’s overall taste.
Low-sodium soy sauce or coconut aminos: Adds savory saltiness without overpowering, great for balancing.
Cumin and smoked paprika: These spices add a smoky warmth and slight earthiness that make the flavor complex.
Salt and black pepper: Essential for seasoning and highlighting the other flavors.
Olive oil: Used for cooking the patties to get a nice crisp crust on the outside.
Greek or plain yogurt: The base for the lemon yogurt dip, bringing creaminess and a cooling effect.
Lemon juice: Brightens the yogurt dip with fresh citrus zing.
Dry parsley: Adds a subtle herbaceous note to the dip.

Variations

I love customizing this Lentil Burgers with Lemon Yogurt Dip recipe depending on what’s in my pantry or the season. Feel free to switch up ingredients or add your favorite spices to make the burgers truly your own.

Spice it up: Sometimes I add a pinch of chili flakes or fresh chopped jalapeño if I want a little heat; it makes the dip even more refreshing.
Gluten-free option: Swap oat flour for almond meal or chickpea flour for a nuttier texture and still great binding.
Herbs: Fresh cilantro or dill in the yogurt dip works wonders if you want something herby and bright.
Cheesy twist: Mixing in some finely grated parmesan or vegan cheese into the burger mix adds richness and a bit of indulgence.

How to Make Lentil Burgers with Lemon Yogurt Dip Recipe

Step 1: Prep Your Lentils and Veggies

Start by boiling or steaming your brown lentils until they’re tender but not mushy—think about 20-25 minutes. You want them soft enough to mash but still with a bit of bite. While those cook, finely dice the onion and grate the carrots. This combo is fantastic as the onion’s sweetness complements the carrots’ subtle earthiness, giving the burgers a well-rounded flavor.

Step 2: Mix It All Together

Once the lentils have cooled slightly, transfer them to a big mixing bowl and mash with a fork or potato masher. Leave it a bit chunky for texture—you don’t want a paste. Add the diced onion, grated carrots, oat flour, crushed garlic, ketchup, soy sauce, cumin, smoked paprika, salt, and pepper. Use your hands if you like—it helps everything come together nicely. If the mixture feels too loose, add a little more oat flour; if too dry, a few drops of water or extra ketchup can help.

Step 3: Form and Cook the Patties

Shape the mixture into 6 equally sized patties. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the patties for about 4-5 minutes per side until they’re golden brown with a crispy crust. Don’t rush the flip—waiting till the patties get a good sear helps them hold together better. Add the remaining olive oil if needed for the second batch.

Step 4: Whip Up the Lemon Yogurt Dip

While your burgers cook, combine yogurt, crushed garlic, lemon juice, dry parsley, and a pinch of salt in a small bowl. Stir well and let it sit for a few minutes—this allows all those bright, tangy flavors to develop. The lemon yogurt dip is the perfect cooling counterpoint to the smoky lentil burgers.

How to Serve Lentil Burgers with Lemon Yogurt Dip Recipe

Four round, golden-brown patties with a slightly rough texture and small visible bits of lentils and onions sit on a beige paper-lined tray. The patties show a mix of darker browned patches and lighter orange-brown areas from cooking. In the top left corner, there is a white bowl filled with a creamy white sauce that has small green herb specks, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top these lentil burgers with fresh arugula or baby spinach for a bit of peppery crunch. A few slices of ripe avocado or tomato add creaminess and extra freshness. Sometimes, a sprinkle of toasted sesame seeds on the burger bun adds a nice nutty touch that contrasts beautifully with the yogurt dip.

Side Dishes

For sides, I usually serve these with sweet potato fries or a simple mixed greens salad tossed with lemon vinaigrette. Roasted veggies or even a colorful quinoa salad also pair wonderfully, emphasizing the wholesome vibe of the meal.

Creative Ways to Present

For a fun twist at gatherings, I once served mini lentil burgers on slider buns with dollops of lemon yogurt dip and a side of pickled red onions. It’s a great way to make this recipe party-friendly and casual. You can also open-face the burgers on toasted rustic bread and drizzle the dip artistically—great for a more elegant take!

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover lentil burgers in an airtight container in the fridge for up to 3 days. They hold up really well and can be enjoyed cold or reheated. Just make sure to keep the lemon yogurt dip separate to maintain its fresh flavor and texture.

Freezing

Freezing works great for these lentil burgers too! I usually cook the patties first, let them cool completely, then stack parchment paper between each one before freezing in a sealed bag. This way, you can pull out individual patties as needed without them sticking together. They’ll last about 2 months in the freezer.

Reheating

When reheating, my favorite method is popping the patties back in a skillet with a little olive oil over medium heat. This keeps their crispy edges intact, unlike microwaving which can make them soggy. The lemon yogurt dip is best served fresh, so just whip up a quick batch or use any leftovers straight from the fridge.

FAQs

Can I make lentil burgers without oat flour?

Absolutely! If you don’t have oat flour, chickpea flour, almond flour, or even breadcrumbs are good substitutes to help bind the patties. Just adjust the amount slightly as different flours absorb moisture differently.
Is this Lentil Burgers with Lemon Yogurt Dip recipe vegan?

The lentil burgers themselves are vegan, but the lemon yogurt dip uses dairy yogurt. You can easily swap in a plain or coconut-based vegan yogurt to keep it completely plant-based.
How can I prevent the burgers from falling apart?

Make sure the lentils are cooled and mashed but not over-processed. Using enough binder like oat flour and cooking the patties carefully in a hot pan without flipping too soon helps them hold together beautifully.
Can I bake the lentil burgers instead of frying?

Yes! Place the patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through. This is a great oil-free option and still yields nicely cooked burgers.
What can I use instead of lemon juice in the dip?

If you don’t have lemon juice, a splash of apple cider vinegar or white wine vinegar can add a similar brightness to the yogurt dip without overpowering it.

Final Thoughts

This Lentil Burgers with Lemon Yogurt Dip recipe has become a personal favorite of mine because it’s so satisfying and versatile. It’s one of those dishes you can feel good about serving your family or friends while making sure everyone leaves the table full and happy. I hope you enjoy making (and eating!) these as much as I do—you’ll find yourself reaching for this recipe time and again when you want something nutritious, delicious, and completely doable.