Middle Eastern burgers

This is a recipe from Everyday Food program shown on TV a while ago.

For an even healthier version of this dish, I incorporated rolled oats instead of breadcrumbs. I also baked the Middle Eastern Burgers instead of frying them. Adding cumin and coriander will give the burgers more of a Middle Eastern flavor. 

Although, the original recipe ingredients listed breadcrumbs. I used rolled oats which ground in the food processor instead. By doing so, I’m adding even more fiber, which is a requirement for everyday nutrition.


  • 1/3 cup rolled oats
  • 3/4 cup toasted walnuts, cooled
  • 3 garlic cloves, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Pepper to taste
  • 3/4 cup lentils, cooked, drained, and cooled
  • egg replacer or egg-flaxeed
Yogurt-Cilantro Sauce:
  • 3/4 cup plain non-dairy yogurt
  • Pepper to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon fresh lemon juice

Preheat oven to 350°F. In a food processor grind rolled oats first. Combine walnuts, oats, garlic, cumin, coriander, pepper flakes, pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole). 

In a large bowl, whisk egg-flaxseed. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties. 

Cook for about 30 minutes until firm. Serve with the Yogurt Cilantro Sauce.

To make the sauce:
In a normal bowl, whisk together yogurt, cilantro, and lemon; season with pepper.

Serves: 3-4
Middle Eastern burgers
Middle Eastern burgers
Note: You can also have the burger with a hamburger bun using the sauce instead of mayonnaise.

Serves: 4