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Lentil & Almond Burgers

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  2 Hours
  5 servings
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.
RECIPE INGREDIENTS
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.
Lentil & Almond Burgers Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   5 servings
Calories: 228
Fat. Total: 10g
Protein: 10g
Carbohydrates, Total: 27g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 41mg
Sodium: 268mg
% Cal. from Fat: 39%
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