No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Lentil-Walnut Burgers

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

advertisement

advertisement

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. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, May 2010

advertisement

advertisement

Reviews (10)

  • 14 Mar, 2013

    Excellent and healthy. Made this for dinner with a salad and it was restaurant quality!

  • 19 May, 2010

    I freeze uncooked vege burgers

  • 18 May, 2010

    Can you freeze these 'Burgers"?
    If so should they be cooked first?

  • 18 May, 2010

    Can you freeze these 'Burgers"?
    If so should they be cooked first?

  • 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!

  • 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.

  • 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.

  • 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?

  • 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 ?????

  • 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.