French Lentil and Tarragon Burgers
Hearty veggie burgers built on French lentil du Puy with fresh tarragon, shallots, and Dijon mustard. These pan-fried patties are bound with breadcrumbs and egg, creating a tender interior with a golden crust. Serve on toasted buns with crisp greens and a tarragon-mustard aioli for an elegant meatless main course.
Steps
Before you start
- Cook the lentils ahead if possible so they cool completely before mixing
- Have all ingredients measured and prepped before you start building the patties
- Chill the burger mixture for at least 30 minutes so the patties hold together when frying
Cook the lentils
- In a medium saucepan, combine rinsed lentils, 2½ cups (600 ml) water, and ½ teaspoon kosher salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook uncovered for 25–30 minutes, until the lentils are tender but still hold their shape (they should not be mushy).
- Drain in a fine-mesh strainer and spread on a plate to cool completely, about 15 minutes.
+ Show details− Hide details
Ready when: Lentils are tender but retain their shape, not splitting open or turning to mush
Tip: Do not overcook; al dente lentils hold together better in the finished burger than soft, broken ones
Mince shallots and garlic
- While lentils cool, mince 3 shallots (about 150 g) very fine.
- Mince 2 garlic cloves.
- Set aside.
+ Show details− Hide details
Tip: Small, uniform pieces of shallot and garlic distribute flavor evenly throughout the patty
Build the burger mixture
- In a large mixing bowl, combine the cooled lentils, minced shallots, minced garlic, 3 tablespoons (10 g) finely chopped fresh tarragon, 2 tablespoons (30 g) Dijon mustard, ¾ cup (75 g) panko breadcrumbs, 1 lightly beaten egg, and ⅓ cup (30 g) finely grated Gruyère.
- Mix gently but thoroughly with a wooden spoon or your hands until just combined—the mixture should hold together.
- Season with freshly ground black pepper to taste.
- Do not overmix or the burgers will be dense.
+ Show details− Hide details
Tip: If the mixture feels loose, add 1–2 more tablespoons breadcrumbs; if too stiff, stir in 1 teaspoon water
Chill and shape patties
- Cover the bowl and refrigerate the mixture for at least 30 minutes.
- Divide into 4 equal portions (about 140 g each).
- On a clean work surface, gently press each portion into a patty about ¾ inch (2 cm) thick and 3½ inches (9 cm) in diameter.
- Place on a parchment-lined baking sheet or plate.
+ Show details− Hide details
Tip: Wet your hands lightly before shaping so the mixture doesn't stick and stays compact
Pan-fry the burgers
- Heat 3 tablespoons (45 ml) extra-virgin olive oil in a large skillet (10–12 inch / 25–30 cm) over medium-high heat until shimmering, about 2 minutes.
- Carefully place all 4 patties in the hot oil.
- Pan-fry for 5–6 minutes on the first side without moving them, until deep golden brown.
- Using a spatula, gently flip each patty and fry for another 4–5 minutes on the second side until that side is also golden and the interior is heated through.
+ Show details− Hide details
Ready when: Exterior is deep golden brown on both sides and the patty feels firm when pressed gently
Tip: Do not move the patties while they fry on the first side—a good crust is essential for holding them together
Rest and serve
- Transfer the burgers to a plate lined with paper towels and let rest for 2 minutes.
- Serve warm on toasted burger buns with lettuce, tomato, or your favorite toppings.
+ Show details− Hide details
Tip: These burgers are delicate; handle with a sturdy spatula to avoid breaking them
Good to know
Tips
- Toast the burger buns in the same skillet after frying the patties for extra flavor and a sturdy structure to hold the juicy burgers
- Make a simple tarragon-Dijon aioli by whisking together ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon finely chopped fresh tarragon, and a squeeze of lemon juice—a perfect condiment for these burgers
- These burgers are hearty enough to stand alone but pair beautifully with a crisp green salad dressed with Champagne vinaigrette and crispy potato wedges for a complete French-inspired meal
- If your oil starts smoking, reduce the heat to medium; the burgers will still develop a golden crust but at a slightly slower pace
Make ahead
Prepare the burger mixture up to 1 day ahead, covered and refrigerated. Shape into patties and freeze (separated by parchment) for up to 3 months; fry directly from frozen, adding 2–3 minutes per side to cooking time.
Storage & reheating
Store cooled cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through. Freeze cooked burgers for up to 3 months; thaw overnight in the fridge and reheat as above.
Substitutions
- fresh tarragon → fresh parsley or chervil. Use the same amount; tarragon's anise flavor is unique, but these herbs offer a cleaner, milder taste
- Gruyère cheese → Emmental or Comté cheese. Both are mild, nutty alpine cheeses that melt smoothly; grate finely and use the same amount
- panko breadcrumbs → crushed panko crumbs, crushed crackers, or finely ground toasted hazelnuts. Hazelnuts add an earthy French touch; use a food processor for fine, even crumbs
- green lentils (lentilles du Puy preferred) → brown or black lentils. Brown lentils are softer and less earthy; black (beluga) lentils hold shape well but are firmer and nuttier
