Step 1

Cut the shallot in half. Roughly chop one half; mince the other. Smash one clove of garlic; mince the other. Keep these separate as they'll be used in different parts of the recipe.

Step 2

To the bowl of a food processor fitted with an s-blade, add the rough chopped shallot, smashed garlic clove, parsley leaves, Fresno chili, cumin, ¾ tsp kosher salt, and a few grinds of black pepper. Pulse a few times to mince the shallot, garlic, parsley and chili.

Step 3

Next, add the breadcrumbs, shredded carrot, egg, and half the lentils (you can eyeball it, or measure a generous 1½ cups). Process until well blended, scraping down the sides a couple of times.

Step 4

Transfer the mixture to a mixing bowl. Fold in the remaining lentils and crumbled goat cheese until well distributed. Pop the bowl into the fridge for about 10 minutes. Form the lentil mixture into 6 equal patties just before cooking.

Step 5

Meanwhile, in a small bowl, combine the yogurt, reserved minced shallot and garlic, apple cider vinegar, honey & ¼ tsp kosher salt to make a burger sauce.

Step 6

Heat a nonstick skillet over medium heat (I like cast iron for this). Generously coat the bottom of the skillet with cooking spray or oil. Cook the lentil burgers for 3 to 4 minutes on each side; add more cooking spray/oil as needed.

Step 7

Spread some yogurt sauce on each bun, then build your burgers topping them with tomato and arugula.