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Lentil-Walnut Burgers

Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005

Ingredients

  • 3/4 cup toasted walnuts, cooled
  • 1/3 cup plain dried breadcrumbs
  • 3 garlic cloves, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 3/4 cup lentils, cooked (below), drained, and cooled
  • 4 tablespoons olive oil
  • 1 large egg
  • Yogurt-Cilantro Sauce
  • 3/4 cup toasted walnuts, cooled
  • 1/3 cup plain dried breadcrumbs
  • 3 garlic cloves, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 3/4 cup lentils, cooked (below), drained, and cooled
  • 4 tablespoons olive oil
  • 1 large egg
  • Yogurt-Cilantro Sauce (opposite), for serving (optional)

Directions

  1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

  2. In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

  3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.

Cook's Notes

To toast the walnuts, spread them on a baking sheet, and place in a 350-degree oven. Remove when they're fragrant and darkened, about 10 minutes.

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