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Spicy Lentil-Walnut Burgers

60

These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.

  • Servings: 4

Source: The Martha Stewart Show, May 2010

Ingredients

  • 3/4 cup toasted walnuts
  • 1/3 cup plain dried breadcrumbs
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon minced jalapeno pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • 3/4 cup lentils, cooked, drained, and cooled
  • 1/4 cup grated onion
  • 4 tablespoons olive oil
  • 1 large egg
  • 4 large pitas
  • Yogurt-Cilantro Sauce, for serving
  • Sliced avocado, for serving
  • Cherry tomatoes, halved, for serving

Directions

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

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

  3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.

Reviews Add a comment

  • anna2732
    14 MAR, 2013
    Excellent and healthy. Made this for dinner with a salad and it was restaurant quality!
    Reply
  • tuppa
    19 MAY, 2010
    I freeze uncooked vege burgers
    Reply
  • AVegHead
    18 MAY, 2010
    Can you freeze these 'Burgers"? If so should they be cooked first?
    Reply
  • AVegHead
    18 MAY, 2010
    Can you freeze these 'Burgers"? If so should they be cooked first?
    Reply
  • irish50
    18 MAY, 2010
    I tried this yesterday only because Martha said her staff tried numerous verisons before they found one they liked. And it is delicious. I appreciate that she cautioned how easily it could fall apart hence the egg. If you do exactly what she said only turning each patty once after 8 minutes it turns out perfect. I shaped into halfmoon to fill pita pocket better. Wonderful flavors and texture!
    Reply
  • Jinnyandme
    17 MAY, 2010
    Try mixing a small amount of water with about a Tbl. spoon of flax seed. It has the same binding effect as an egg.
    Reply
  • sweethoneygirl
    17 MAY, 2010
    mmau, how about trying cooked quinoa or cous cous instead of the breadcrumbs? I've tried quinoa in place of breadcrumbs in other burger recipes and it's worked pretty well.
    Reply
  • sco21391
    17 MAY, 2010
    does anyone know what i could use instead of an egg? i'm trying out a vegan diet. is the egg even necessary?
    Reply
  • mmau
    17 MAY, 2010
    This sounds great. I keep trying to come up with my own creations, but there is always something off. I'm trying this nextbtime.... But I think might find a sub for breadcrumbs. Does anyone have any suggestion for a good substitute? Are they serving only as filler or ?????
    Reply
  • JenniferWoods
    17 MAY, 2010
    Any chance you folks would provide the nutritional information for this delightful-looking recipe? It makes it easier to calculate my WeightWatchers points.
    Reply