Lentil Tahini Burgers with Sauerkraut

Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 4 servings


  • 2 ⅔ cups Green Lentils cooked, drained and rinsed
  • ¼ cup Tahini
  • ½ tsp Sea Salt
  • 1 tbsp Apple Cider Vinegar
  • ½ head Green Lettuce separated into leaves and washed
  • ¼ cup Unsweetened Coconut Yogurt
  • ½ cup Sauerkraut


  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • In a food processor or blender, combine the lentils, tahini, salt and apple cider vinegar.
  • Form the mixture into patties using about 1/4 cup of the mixture for each patty. Bake for 20 to 25 minutes or until warmed through and firm.
  • Remove the burgers from the oven. Serve on a bed of lettuce and top with coconut yogurt and sauerkraut. Enjoy!


Leftovers: Refrigerate the burgers in an airtight container for up to 7 days. Freeze for up to two months. Add the toppings just before serving.
Serving Size: One serving is equal to one 5- to 6-inch burger patty.
More Flavour: Add cumin and fresh herbs to the lentil tahini mixture.
Additional Toppings: Caramelized onions, feta, sautéed mushrooms and/or avocado.
No Lettuce: Use whole grain bread, brown rice tortilla wraps, collard greens, swiss chard or omit completely.