Lentil & Almond Burgers

Lentil & Almond Burgers

These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

Recipe from EatingWell
SERVINGS
5
PREP TIME
40 mins
TOTAL TIME
2 hrs

Lentil & Almond Burgers

These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 6   cups water
  • 1   cup brown, or French green lentils (see Note)
  • 2   tablespoons extra-virgin olive oil, divided
  • 3/4  cup finely chopped carrot
  • 1/3  cup finely chopped shallots, (about 2 medium)
  • 1/3  cup finely chopped celery, (about 1 stalk)
  • 1/4  cup sliced almonds
  • 1   teaspoon chopped fresh thyme
  • 1/2  teaspoon salt
  • 1/4  teaspoon freshly ground pepper
  • 1   large egg yolk, lightly beaten
  • 1   tablespoon lemon juice
Related Video
How to Make Turkey Burgers

Turkey burgers are a great low fat alternative to your typical hamburger. Top with cabbage, red onion and the sauce of your choice for a beautiful and delicious meal.

Directions
1. 
Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
2. 
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. 
Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.
Tips:
1. 
Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.
2. 
MAKE AHEAD TIP: Prepare through Step 2 up to 6 hours in advance.

nutrition information

Per Serving: cal. (kcal) 228, Fat, total (g) 9, chol. (mg) 41, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 6, fiber (g) 7, pro. (g) 11, vit. A (IU) 2429.51, sodium (mg) 276, Potassium (mg) 467, iron (mg) 3.6, Starch () 1.5, Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top