Over the holidays my girlfriend Elizabeth, who lives in Spain, came to visit me in San Francisco. While she was here, all she wanted to eat were veggie burgers — a dish that is sadly missing from Spanish cuisine. "You know," I said, "you could always make them!"

Although she's not the most advanced home cook, this recipe is simple, quick, and healthy. The patties are a mixture of ground lentils, mint, and scallions. A tangy yogurt sauce and carrot salad on the side give this meal a Mediterranean feel that's sure to please Elizabeth's meat-loving Spanish boyfriend.

To make this hearty burger tonight,


Veggie Burgers With Mint-Yogurt Sauce

Veggie Burgers With Mint-Yogurt Sauce


  1. 4 medium carrots
  2. 3 tablespoons fresh lemon juice
  3. 3 tablespoons olive oil
  4. 4 scallions, thinly sliced
  5. Coarse salt and ground pepper
  6. 5 whole-wheat hamburger buns
  7. 1 can (15 ounces) lentils, rinsed, drained, and patted dry
  8. 1 large egg
  9. 1/4 cup thinly sliced fresh mint leaves
  10. 1/2 cup plain low-fat yogurt
  11. 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.
  4. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
  5. In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper.
  6. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Serves 4.

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