Name: Lentil Veggie Burgers
Yield: Makes 6
Ingredients: 1 cup French green or brown lentils; ½ cup whole-milk Greek yogurt; ¼ tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice; 2 garlic cloves, finely grated, divided; Kosher salt; 6 oz. crimini mushrooms, stems trimmed, finely chopped; 2 Tbsp. white miso; ¼ tsp. smoked paprika; 4 Tbsp. (or more) extra-virgin olive oil, divided; ¼ cup (or more) oat flour, gluten-free 1:1 blend, or all-purpose flour; Whole wheat or gluten-free buns, sprouts and/or lettuce, and pickle slices (for serving)

Veggie burger on an artisan roll with sprouts and cucumbers glass of beer in background.

Photo by Emma Fishman, Food Styling by Sue Li

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.

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Recipe notes

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Recipe notes

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