March 13, 2014

Curried Lentil Walnut Burgers



3/4 cup toasted walnuts, cooled

1/3 cup plain dried breadcrumbs (I used whole wheat panko 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, drained, and cooled

4 tablespoons olive oil

1 large egg

Yogurt-Cilantro Sauce Ingredients:

3/4 cup plain low-fat yogurt (I used Greek yogurt)

Coarse salt and ground pepper

2 tablespoons chopped fresh cilantro leaves

1 tablespoon fresh lemon juice

Lentil-Walnut Burger Directions:

  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 tablespoon 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-size 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 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.

Yogurt Cilantro Sauce Directions:

  1. In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.  This also makes a great dip for your sweet potato fries.

Assemble burgers with your favorite bun (I like toasted whole wheat sourdough), lettuce and yogurt cilantro sauce.  These burgers also freeze well.  You can freeze them pre-cooked or cooked.  Just cook or reheat with a little olive oil (defrost first).

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