These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Use a wide spatula to flip the delicate patties.
Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.
- 6 cups water
- 1 cup brown lentils or green French lentils (see Ingredient 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
- Ingredient Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.
Bring the water to a boil in a large saucepan. Stir in the 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.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add the 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.
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 3-4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3-4 minutes more. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
228 calories; 10g total fat; 1g total saturated fat; 41mg cholesterol; 268mg sodium; 27g carbohydrates; 7g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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