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Lentil Burger with Tahini Slaw
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Lentil Burger with Tahini Slaw

Lately, I have been eating a lot of veggie burgers. This lentil burger with tahini slaw is one of the best I have made. It has an amazing blend of flavors from a great mix of vegetables inside the burger. What really sets this veggie burger apart from other veggie burgers is the tahini slaw that sits on top because it adds a satisfying crunch that would normally be missing. The smoothness of the tahini dressing flavor is a fantastic addition as well.
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 399kcal
Author: Justin Coit


For Lentil Burgers

  • 1.5 cups green lentils cooked
  • ½ cup carrot grated
  • 2 tbsp tomato paste
  • 2 tbsp fresh parsley chopped
  • 2 tbsp garlic minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp onion powder
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp grapeseed oil for cooking
  • burger buns optional

For Tahini Slaw

  • 2 cups red cabbage shredded
  • ½ cups carrots shredded
  • ¼ cup fresh parsley chopped
  • 1 lemon juiced
  • 2 tbsp tahini
  • salt and pepper to taste


For Tahini Slaw

  • Combine all ingredients for Tahini Slaw in a large mixing bowl and mis well. Set aside to let marinate while you make the burgers.

For Lentil Burgers

  • In a large mixing bowl, add in 1 cup of the cooked lentils and mash well (using a fork, mallet or bottom of a mug).
  • Stir in the remaining lentils and the remaining lentil burger ingredients (excluding the grapeseed oil) and mix well. Form mixture into about 4 patties.
  • Heat a pan or skillet to medium high heat and add in grapeseed oil. Cook each patty until golden brown on each side (approx. 4 minutes on each side depending on thickness).
  • Serve patties on burger buns with tahini slaw mixture.


Calories: 399kcal | Carbohydrates: 55g | Protein: 21g | Fat: 12g | Saturated Fat: 1g | Sodium: 546mg | Potassium: 1076mg | Fiber: 24g | Sugar: 6g | Vitamin A: 6713IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 7mg