HEAT 1 tbsp of the oil in a medium frying pan over medium. Add onion and carrot and cook until they begin to soften, about 3 min. Stir in cumin, coriander and lentils, and cook for 1 min. Stir in broth, water and salt, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils are just tender and liquid is absorbed, 22 to 24 min. Stir in spinach during last min of cooking.
REMOVE pan from heat and let cool for 10 min. Stir in bread crumbs and egg. (Add up to 2 tbsp water if patties are dry.)
SAUCE: Stir yogurt, feta, garlic and dill in a small bowl. Set aside.
HEAT remaining 1 tbsp oil in a large pan over medium. Scoop heaping 1/2-cup portions of lentil mixture and form into 5 1-in.-thick patties. Add to pan in 2 batches and cook until golden, 3 to 4 min. Flip and continue cooking, 3 min. Repeat.
SERVE Serve burgers topped with spinach, yogurt sauce, avocado, pickled onions, radishes and feta.
Per serving 407 calories, 25 g protein, 49 g carbs, 14 g fat, 9 g fibre, 955 mg sodium. Excellent source of vitamin A.
How to make veggie burgers
Nutrition (per serving)
Excellent source of
Kitchen Tip: Toast spices in a frying pan over medium for 1 to 2 min. It will enhance flavours.