For the Lentil Burgers:

1 3/4 cups cooked green lentils (or 1 can, drained and rinsed)

2 Tbsp tomato paste

3/4 tsp smoked paprika

3/4 tsp ground cumin

1/2 tsp granulated garlic

1/2 tsp onion powder

1/2 tsp black pepper

3/4 tsp kosher salt

1/2 cup finely grated carrot

2 Tbsp fresh parsley, chopped

2 to 3 Tbsp oat flour (add more if needed)

2 to 3 Tbsp extra-virgin olive oil (for pan-searing)

4 burger buns or wraps

1 avocado, thinly sliced (optional for topping)

For the Tahini Slaw:

Juice of 1 lemon

2 Tbsp tahini

1 tsp sugar (cane, maple, or coconut sugar)

1/4 tsp kosher salt

2 cups shredded red cabbage

1/2 cup shredded carrots

1/4 cup fresh parsley, chopped

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Mash the Lentils
Add 1 1/4 cups of cooked lentils to a large mixing bowl along with tomato paste, spices (smoked paprika through pepper), and salt. Use a potato masher or the bottom of a cup to mash until the mixture becomes sticky and cohesive.
Combine the Burger Mixture
Stir in the remaining lentils, carrots, fresh parsley, and 2 Tbsp oat flour. Mix well. If the mixture feels too loose, add another tablespoon of oat flour until it holds together. Form into 4 equal patties.
Prepare the Tahini Slaw
In a medium bowl, whisk together lemon juice, tahini, sugar, and salt until smooth. Add the shredded cabbage, carrots, and parsley. Toss to coat and set aside.
Cook the Burger Patties
Heat olive oil in a large skillet over medium heat. Place the patties in the skillet and cook until golden brown and crisp on each side, about 3 minutes per side.
Assemble the Burgers
Toast the buns if desired. Add a spread like tahini or hummus to each bun, place the lentil patty on top, layer with tahini slaw and avocado slices, and serve warm.

Make Ahead: Cooked patties will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw before reheating in a skillet or oven.
Substitutions: If you don’t have oat flour, blend rolled oats into flour consistency. Chickpea flour also works.
Add-Ons: Love spice? Add a pinch of cayenne to your burger mix or slaw dressing.
Serving Options: Serve on buns, in lettuce wraps, or over rice bowls for a low-carb option.