Lentil-Walnut Burgers

Lentil & Walnut burgers

I’ve been trying to cut back on meat lately, for a variety of reasons. This recipe for veggie burgers has a very satisfying texture, and way more flavor than a store bought Gardenburger. Cheaper too.

Lentil & Walnut burgers

D was a big fan, and he’s about as meat and potatoes as you can get. He also suggested seasoning it with Kris’s taco seasoning recipe at some point in the future.

Lentil-Walnut Burgers
adapted from Great Food Fast

3/4 cup lentils
3/4 cup walnuts
1/3 cup breadcrumbs (I used Italian ones because it was what I had)
1 Tablespoon minced garlic
2 teaspoons cumin
2 teaspoons corriander
1 teaspoon red pepper flakes (if you don’t like spicy, cut this back to 1/4 or 1/2 t.)
salt and pepper
1 Tablespoon olive oil
1 egg
Cilantro-Yogurt Sauce (1 small container plain yogurt, mixed with 2 T chopped cilantro and 1 T lemon juice)

1. Cover lentils in water and simmer until tender but not mushy, 15-20 min. Drain and cool. This step can be done the day before.
2. In food processor, combine walnuts, breadcrumbs, garlic, spices, salt and pepper. Process to finely ground.
3. Add lentils and pulse until just combined. Some lentils should remain whole.
4. Whisk the egg in a separate bowl. Add mixture from food processor and mix well. Form into 4 patties.
5. Grease a skillet or grill pan, cook over medium-low heat until browned on each side. 8-10 min per side. Serve on bun with cilantro-yogurt sauce.


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3 Responses to “Lentil-Walnut Burgers”

  1. Derek Says:

    Tasty looking.

    BTW, speaking of yogurt sauce, have you ever made your own yogurt? I “cooked up” some last Monday night for the first time. It’s pretty amazing how fast the bacteria spread in milk given the right conditions.

    • jessimuhka Says:

      Yep, I used to make yogurt with my mom all the time, but I just don’t eat enough of it now to justify making a big batch. Which is too bad, as homemade is so much thicker and tastier.

      • Derek Says:

        Yeah, it definitely has had me scrambling for recipes. Got a whole bunch of the batch straining in the fridge right now w/ some salt mixed in (which I’m hoping will preserve it a little longer!). Salt, I’m finding, does wonders to yogurt. E.g., the Turkish staple drink, ayran, which I tried for the first time this week.

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