This easy vegetarian meal of lentil cauliflower burgers with yogurt sauce is full of protein and is super delicious! Lentil recipes are among my favorite vegetarian recipes (this lentil slow cooker lentil and vegetable soup and this vegan lentil chili are two of my favorites) and I wanted to create a lentil recipe that wasn’t soup, so these lentil cauliflower burgers fit the bill perfectly (they’re also great for vegetarian meal prep!)
Why You’ll Love This Recipe
High in plant-based protein & fiber – Thanks to lentils and cauliflower, these burgers are both satisfying and nourishing
Easy & approachable – Simple ingredients, no fancy equipment
Great for meal prep – Make a batch and enjoy all week
Kid- and family-friendly – Mild, savory flavors that pair well with lots of toppings
Versatile – Serve them as burgers, bowls, or wraps
To make this recipe as easy as possible (and good for weeknights when you don’t have a ton of time), I used canned (already cooked) lentils and frozen cauliflower rice. Once you warm the cauliflower rice for just a couple minutes, to get rid of any frozen chunks, you simple blend all ingredients together and form into patties to start cooking.
Tips for Success
Drain the lentils well: Excess moisture can make the burgers too soft. Pat them dry if needed.
Don’t skip the egg: It helps bind everything together for burgers that hold their shape.
Cook until deeply golden: A good sear adds texture and flavor—don’t rush this step.
Chill if needed: If the mixture feels loose, refrigerate it for 15–20 minutes before shaping.
If you want to make this recipe vegan, you absolutely can by simply omitting the egg. I’d make a flax egg in place of the egg by combining 1 tablespoon flax seeds with 2 tablespoons water.
While you’re forming the lentil cauliflower patties, you’ll want to heat up olive oil in a pan. You will fry these burgers like any other burger. One quick tip is that these burgers don’t stick together exactly the same as a regular burger, so take care when flipping them.
If you end up with the burger falling into pieces when you flip it, don’t worry! I’ve done that plenty of times and love simply crumbling up the burger pieces and topping a salad with them or even making a fun vegetarian lentil cauliflower bowl meal.
Nutrition Profile (Per Serving, Approximate)
Based on 4 servings
Protein: ~14–16 grams
Fiber: ~9–11 grams
Highlights: High in plant-based protein, rich in fiber, iron, and gut-friendly ingredients
Why it’s special: Lentils provide slow-digesting carbs and protein, while cauliflower adds volume and nutrients without heaviness
I absolutely love bowl meals because they allow for all sorts of flexibility with toppings. I even made a yummy falafel bowl using my Air Fryer.
When you take care to flip these burgers, it’s so worth it! The little bit of crunch you get from pan-frying is so delish…and my favorite part of the burger.
To go on the side of the burger, whip up a super easy and healthy yogurt sauce. You only need plain yogurt, lemon juice and garlic. Add some cucumber and you have an amazing healthy meal!
Serving Suggestions
Serve in a pita or bun with cucumber slices and extra yogurt sauce
Turn into a grain bowl with quinoa, greens, and roasted veggies
Enjoy alongside a simple salad for a light but filling meal
Great cold or reheated for lunch the next day
Hope you enjoy this amazing vegetarian meal of lentil cauliflower burgers with yogurt sauce!
If you’re looking for more easy vegetarian recipes for busy days, you might also love these lentil-based and meatless meals:
- The whole bowl tali sauce recipe (vegetarian, suuuper popular)
- 5 ingredient breakfast tacos
- One pan dumpling stir fry
- Vegetarian chili (eggplant chili)
Lentil Cauliflower Burgers with Yogurt Sauce
Ingredients
Yogurt Sauce
- 1/2 Cup plain yogurt
- 1 large or 2 small cloves of garlic fresh pressed
- Juice of 1/2 a lemon
For the Burger
- 1, 15 oz. can of lentils rinsed and drained or 1 heaping cup of cooked lentils
- 1, 10 oz. bag of frozen cauliflower rice with herbs
- 1/2 cup bread crumbs
- 1 egg
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1 tsp. parsley flakes
Other Ingredients
- Cucumber slices for serving
Instructions
For the Burgers
- Warm the cauliflower rice for two minutes, so there are no frozen pieces.
- Add all burger ingredients into a food processor and process for 30 seconds or until combined.
- Form mixture into 4 large patties.
- Heat olive oil on high in a large nonstick frying pan for about a minute.
- Fry burgers until crisp on each side (about 5 minutes per side)
For the Yogurt Sauce
- Combine yogurt, garlic and lemon juice in a bowl and set aside until ready to use.
- Serve burgers with side of yogurt sauce and with cucumber slices
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