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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


  • 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


  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.

The Martha Stewart Show, May 2010

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.