Ingredients

5 whole-wheat hamburger buns

1 can (15 ounces) lentils, rinsed, drained, and patted dry

1 large egg

2 scallions, thinly sliced

1/4 cup thinly sliced fresh mint leaves

Coarse salt and ground pepper

2 tablespoons olive oil

1/2 cup plain low-fat yogurt

1 tablespoon fresh lemon juice

1 head Bibb lettuce

Preparation

  1. In food processor clean, process 1 bun (both halves) until finely ground. Add lentils, egg, scallions, half the mint, 1 teaspoon salt, and 3/4 teaspoon pepper; pulse just until combined. Dividing evenly, shape mixture into four 3 1/2-inch patties.
  2. In a large skillet, heat oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
  3. In a small bowl, combine yogurt, lemon juice, and remaining mint; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce.