Food & Cooking Recipes Lunch Recipes Lentil-Walnut Burgers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce. Ingredients ¾ cup toasted walnuts, cooled ⅓ 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 ¾ cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce ¾ cup toasted walnuts, cooled ⅓ 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 ¾ cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce (opposite), for serving (optional) Directions 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). 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. 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. Print