Lentil- Walnut Burgers
3/4 cup toasted walnuts, cooled
1/3 cup plain dried bread crumbs
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 for serving (optional)
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 tablesppon 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-sized 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 non-stick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8-10 minutes per side. Transfer to a paper towel lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
Yogurt- Cilantro Sauce:
In a small bowl, whisk together 3/4 cup plain low-fat yogurt, 2 tablespoons chopped fresh cilantro leaves, and 1 tablespoon fresh lemon juice; season with coarse salt and ground pepper.
* to cook lentils, place them in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
** I didn’t make the sauce but served them on hamburger buns with alfalfa sprouts, tomato and onion with mayo and mustard.
*** I got this from the Martha Stewart magazine, Everyday Food
Madrid
72°
