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Spiced Lentil Burgers with Tahini Slaw - Easy Vegan Dinner

If you’re looking for a plant-based meal that’s packed with flavor and texture, Spiced Lentil Burgers with Tahini Slaw are the answer! These lentil patties are smoky, savory, and perfectly complemented by a creamy, tangy slaw. They’re easy to make, versatile, and perfect for everything from quick weeknight dinners to weekend gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

For the Spiced Lentil Burgers:
  • 1 ¾ cups cooked green lentils from dried lentils or 1 [15-oz.] can, drained and rinsed
  • 2 tablespoons tomato paste
  • ¾ teaspoon kosher salt
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ cup finely grated carrots
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons oat flour
  • 2 to 3 tablespoons extra-virgin olive oil for cooking
  • 4 buns or wraps
  • 1 large ripe avocado thinly sliced
For the Tahini Slaw:
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • 2 cups shredded red cabbage
  • ½ cup shredded or matchstick carrots
  • ¼ cup chopped fresh parsley

Method
 

Prepare the Lentil Mixture:
  1. Place 1 ¼ cups of lentils, tomato paste, smoked paprika, cumin, garlic, onion powder, salt, and black pepper into a large bowl.
  2. Mash the mixture thoroughly with a potato masher or use a food processor for a smoother consistency.
  3. Stir in the remaining ½ cup whole lentils, grated carrots, parsley, and 2 tablespoons oat flour. Mix well. If the mixture doesn’t hold together when squeezed, add another tablespoon of oat flour.
Shape the Patties:
  1. Divide the mixture into four equal portions. Shape each portion into a patty about ¾-inch thick.
Make the Tahini Slaw:
  1. In a medium bowl, whisk together lemon juice, tahini, sugar, and salt until smooth.
  2. Add shredded cabbage, carrots, and parsley. Toss to coat the vegetables evenly. Set aside.
Cook the Lentil Patties:
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Place the patties in the skillet and cook until deeply browned and crisp on the bottom, about 3 minutes.
  3. Carefully flip the patties and cook the other side for another 3 minutes. Repeat with remaining patties, adding more oil if needed.
Assemble the Burgers:
  1. Toast the buns or wraps if desired.
  2. Spread hummus or yogurt (optional) on the bottom bun.
  3. Layer with a lentil patty, tahini slaw, and sliced avocado.
  4. Top with the other half of the bun and serve immediately.

Notes

  • Storage: Store cooked patties in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheating Tip: Reheat patties in a skillet over medium heat to restore their crispiness.
  • Gluten-Free Option: Use certified gluten-free oat flour and serve with gluten-free buns or lettuce wraps.
  • Add Some Heat: For a spicy kick, mix a dash of cayenne pepper or chili flakes into the lentil mixture.

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