Photo of Lentil Burgers with Yogurt-Feta Sauce by WW

Lentil Burgers with Yogurt-Feta Sauce

Points® value
Total Time
20 min
10 min
10 min
The base of these vegetarian burgers is made of the flavourful lentils and veggies drained from lentil soup. Be sure they’re well drained before mixing them with the panko and seasonings so they stay together better when formed into patties. If it starts to come apart slightly when you turn the patties over, just push it back together with your spatula. Once placed on the bun and topped with feta and yogurt sauce, you’ll never notice the cracks.


Hearty Lentil & Tomato Soup

2 cup(s), well drained

Whole wheat panko breadcrumbs

½ cup(s)

Sweet onions

13 gm, or shallot, finely chopped, about 1/4 cup

Ground cumin

1 tsp(s)

Kosher salt

½ tsp(s), divided

Black pepper

½ tsp(s), divided


1 large, lightly beaten

Canola oil

1 tbsp(s)

Plain fat free yogurt


Crumbled feta cheese

¼ cup(s), reduced fat

Fresh dill

1 tsp(s), chopped

Light whole wheat hamburger buns

4 bun(s)


4 leaf/leaves, large, large


  1. In a large bowl, mash soup with a fork until coarsely mashed. Stir in panko, onion, cumin, ⅜ tsp each salt and pepper, and egg. Let rest 15 minutes.
  2. In a large nonstick skillet, heat oil over medium. Divide lentil mixture into 4 equal portions, shaping each into a 4-inch patty. Add patties to pan. Cook until firm and browned, 5 minutes per side, taking care when flipping patties.
  3. Meanwhile, in a small bowl, stir yogurt, feta, dill, and remaining ⅛ tsp each salt and pepper. Spread about 1½ tbsp sauce on top halves of buns. Layer 1 lettuce leaf and 1 patty on bottom half of each bun.
  4. Per serving (1 burger)