Turkish Red Lentil & Chicken Burgers

Name: Turkish Red Lentil & Chicken Burgers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (150 g) red lentils, cooked, cooked until very soft and mostly broken down, then drained if needed; 1 lb (450 g) ground chicken (93/7 lean), cold from the refrigerator; ½ medium (80 g) red onion, finely diced; ¼ cup (12 g) fresh mint leaves, finely chopped; 1½ teaspoon (3 g) ground cumin; ½ teaspoon (1 g) ground coriander; ¾ teaspoon (2 g) Aleppo pepper or sweet paprika; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 clove (10 g) garlic cloves, minced; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) extra-virgin olive oil; 4 bun (200 g) burger buns or flatbread, for serving (optional); ½ cup (120 ml) labneh or Greek yogurt, for serving (optional)

From the MyKitchenBank Kitchen

Spiced ground chicken and red lentils combined with fresh mint, cumin, and warm spices, then baked until golden. These Middle Eastern-style burgers are tender, flavorful, and naturally bound without breadcrumbs. Serve on toasted rolls with labneh, fresh vegetables, and pomegranate molasses for an authentic touch.

Prep: 25 min
Cook: 20 min
Wait: 10 min
Total: 55 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

¾ cup (150 g) red lentils, cooked, cooked until very soft and mostly broken down, then drained if needed
1 lb (450 g) ground chicken (93/7 lean), cold from the refrigerator
½ medium (80 g) red onion, finely diced
¼ cup (12 g) fresh mint leaves, finely chopped
1½ teaspoon (3 g) ground cumin
½ teaspoon (1 g) ground coriander
¾ teaspoon (2 g) Aleppo pepper or sweet paprika
1 teaspoon (6 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 clove (10 g) garlic cloves, minced
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) extra-virgin olive oil
4 bun (200 g) burger buns or flatbread, for serving (optional)
½ cup (120 ml) labneh or Greek yogurt, for serving (optional)

Equipment (5)

Medium saucepan
Fine-mesh sieve or strainer
Large mixing bowl
Preheated baking sheet
2 tablespoons (30 ml) measuring spoon

Steps

Before you start

Preheat oven to 400°F (200°C)
Place a baking sheet in the oven to heat it
Cook red lentils ahead if not using canned (takes 15 minutes for dried)

1
Cook red lentils (if using dried)
- If using dried red lentils, place them in a medium saucepan with 1½ cups (360 ml) water.
- Bring to a boil, then reduce heat to medium and simmer for 12–15 minutes until the lentils completely break down and become creamy.
- Drain well through a fine-mesh sieve, pressing gently to remove excess moisture.
- You need ¾ cup (150 g) cooked lentils.
- If using canned or pre-cooked lentils, drain and measure out the amount needed.
+ Show details− Hide details
Ready when: Lentils have completely softened and most grains have broken down
Tip: Do not skip the draining step; excess water makes the burger mixture too wet and they won't hold together.
2
Combine chicken and lentils
- In a large mixing bowl, combine the cooked red lentils, cold ground chicken, diced red onion, minced garlic, cumin, coriander, Aleppo pepper, salt, and black pepper.
- Using your hands, gently fold and mix just until the ingredients are evenly distributed.
- Do not overmix—the texture should remain loose and irregular, as this keeps the burgers tender.
+ Show details− Hide details
Ready when: All ingredients are distributed but the mixture is not compacted
Tip: Keep your hands cold and work quickly to prevent the chicken from warming up, which causes the burgers to be dense.
3
Fold in mint and lemon
- Add the freshly chopped mint and lemon juice to the bowl.
- Fold gently 3–4 more times just until the mint is distributed throughout.
- The mixture should hold together loosely when squeezed but still feel crumbly.
+ Show details− Hide details
Ready when: Mint is evenly scattered and no streaks of green remain
Tip: Add the mint at the very end so it stays bright green and doesn't bruise or oxidize.
4
Shape into four burgers
- Divide the mixture into four equal portions (about 6 oz / 170 g each).
- Working with one portion at a time, gently press and shape it into a patty about ¾ inch (2 cm) thick, roughly 3½ inches (9 cm) in diameter.
- Make a shallow indent in the center of each patty with your thumb to prevent it from puffing up and ensure even cooking.
+ Show details− Hide details
Ready when: Four evenly sized, uniform patties with a thumb indent in each center
Tip: If the burgers break apart as you shape them, they may be too warm—chill them in the freezer for 10 minutes and try again.
5
Prepare baking sheet and arrange burgers
- Carefully remove the preheated baking sheet from the oven.
- Lightly brush or drizzle the olive oil over the hot surface, then immediately place all four burgers on the sheet, spacing them at least 1 inch (2.5 cm) apart.
- The heat of the sheet will create a slight crust on the bottom.
+ Show details− Hide details
Ready when: Burgers are on the hot sheet and the oil is shimmering
Tip: Using a preheated sheet ensures the bottoms brown and don't stick; this is especially important for lentil-based burgers.
6
Bake until golden and cooked throughOven 400°F / 205°C
- Bake at 400°F (200°C) for 18–20 minutes until the burgers are golden brown on the outside and a meat thermometer inserted into the thickest part of one burger reaches 165°F (74°C).
- The surface should feel firm to the touch and may have some light browning on the top as well.
- If the tops are pale after 15 minutes, turn on the broiler for the final 2–3 minutes to add color.
+ Show details− Hide details
Ready when: Internal temperature reaches 165°F (74°C), burgers are golden and firm
Tip: Resist opening the oven door in the first 12 minutes—let the burgers develop a crust undisturbed.
7
Rest and serve
- Remove the baking sheet from the oven and let the burgers rest for 3–5 minutes on the sheet.
- This allows the interior to set slightly and makes them easier to handle.
- Toast the burger buns if desired, then serve each burger on a bun with labneh, fresh tomato slices, cucumber, red onion, and a drizzle of pomegranate molasses.
+ Show details− Hide details
Ready when: Burgers hold their shape and are warm throughout
Tip: If the buns are cold, brush them lightly with olive oil and toast them in the residual oven heat for 1–2 minutes.

Good to know

Tips

Use cooked and well-drained lentils—excess moisture is the most common reason these burgers fall apart.
Keep the chicken mixture cold and handle it minimally. Overmixing develops gluten in any flour and compacts the mixture, creating dense, dry burgers.
A preheated baking sheet is essential for creating a browned, non-stick base. The residual heat starts cooking the bottoms immediately.
Serve with traditional Turkish or Middle Eastern sides: labneh or thick yogurt, fresh vegetables (tomato, cucumber, red onion), and pomegranate molasses for sweetness and tang.

Make ahead

The burger mixture can be made up to 4 hours ahead, divided into patties, covered tightly with plastic wrap, and refrigerated. Shape, indent, and bake directly from the fridge—add 2–3 minutes to the baking time if starting from cold. Uncooked patties can also be frozen on a parchment-lined tray for up to 1 month; thaw in the fridge before baking.

Storage & reheating

Cooked burgers keep in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 5–7 minutes until warmed through. Do not microwave, as it dries them out. Uncooked burgers freeze well for up to 1 month; thaw completely before cooking.

Substitutions

red lentils, cooked → Green or brown lentils. These cook longer (25–30 minutes) and hold their shape better, yielding slightly firmer burgers with a different texture. Use the same drained weight.
Aleppo pepper or sweet paprika → Sumac or additional cumin. Sumac adds a bright, tangy note; cumin doubles the warm spice flavor. Use the same amount by volume.
fresh mint leaves → Fresh cilantro or parsley. Cilantro brings a brighter, slightly citrusy note; parsley is milder. Use the same volume, finely chopped.
labneh or Greek yogurt → Tahini mixed with lemon juice or sour cream. For tahini, mix 3 tablespoons (45 g) tahini with 2 tablespoons (30 ml) water and 1 tablespoon (15 ml) lemon juice. Sour cream is tangier than labneh.