Tuesday, August 3, 2010

Spicy Lentil Walnut Burgers

Makes 4 Burgers
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

I had never made a meatless burger before. These are really, really good! Not only is this Husband-Tested, but it’s also vegetarian-tested (Thanks, Nathan!) and carnivore-tested (Thanks, Jason!) The original recipe called for quite a bit more salt, but we found it to be too much, so I’ve adjusted the salt amount. Also, I discovered that when I cooked the lentils, it made over twice the amount I needed, so next time I make this, I will just double the other ingredients and make 8 burgers. These burgers along with the Simple Yogurt Sauce (recipe below) will make a delicious, nutritious meal for your lunch box. How about trying this for Meatless Monday? All of these ingredients can be found at Lost River Market & Deli.

3/4 cup dry brown lentils
3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
1/4 cup grated onion (optional)
1 tablespoon minced jalapeno pepper (optional)
3 tablespoons olive oil, divided
1 large egg

Rinse the lentils and drain. Place in a saucepan. Cover with 1 inch of water. Bring to a boil. Reduce to a simmer. Cover and cook until lentils are tender, but still hold their shape (about 15 to 20 minutes.) (You will have more than enough cooked lentils for this recipe.)

Meanwhile, in the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno (if using), cumin, coriander and red pepper flakes. Then add 1/2 teaspoons salt, and 1/4 teaspoon pepper (or to taste) and process until finely ground.

Add ¾ cup cooked lentils, onion (if using), and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Heat the remaining 2 Tablespoons oil in a nonstick skillet. Add burgers; cook, turning once, over medium heat until crisp and browned, 4 to 8 minutes per side.

Transfer to a paper-towel-lined plate to drain. Serve burgers with Simple Yogurt Sauce, thinly sliced red onion, sliced avocado, and fresh tomatoes.

Nutritional Information per Burger (without the sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 carbohydrates; 13.6 grams fiber

Simple Yogurt Sauce
In a small bowl, whisk together ¾ cup nonfat plain yogurt, 2 Tablespoons chopped fresh cilantro leaves (optional), 1 to 2 Tablespoons freshly squeezed lime or lemon juice. Season the sauce to taste with Kosher salt and freshly ground pepper.s

1 comment:

Rachael said...

Hi there! This recipe looks great, are they still good if eaten cold? I'm considering them for packed lunches.