Lentil Burgers
['1 cup French green or brown lentils', '½ cup whole-milk Greek yogurt', '¼ tsp. finely grated lemon zest', '1 Tbsp. fresh lemon juice', '2 garlic cloves, finely grated, divided', 'Kosher salt', '6 oz. crimini mushrooms, stems trimmed, finely chopped', '2 Tbsp. white miso', '¼ tsp. smoked paprika', '4 Tbsp. (or more) extra-virgin olive oil, divided', '¼ cup (or more) oat flour, gluten-free 1:1 blend, or all-purpose flour', 'Whole wheat or gluten-free buns', 'sprouts and/or lettuce', 'and pickle slices (for serving)']
Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn’t, continue to mash until it does, adding another 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.
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