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Gallery Lentil-Walnut Burgers Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 3/4 cup toasted walnuts, cooled 1/3 cup plain dried breadcrumbs 3 garlic cloves, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 3/4 cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce 3/4 cup toasted walnuts, cooled 1/3 cup plain dried breadcrumbs 3 garlic cloves, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 3/4 cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce (opposite), for serving (optional)
Cook’s Notes To toast the walnuts, spread them on a baking sheet, and place in a 350-degree oven. Remove when they’re fragrant and darkened, about 10 minutes.
Gallery Lentil-Walnut Burgers
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Lentil-Walnut Burgers
Lentil-Walnut Burgers
Lentil-Walnut Burgers
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 3/4 cup toasted walnuts, cooled 1/3 cup plain dried breadcrumbs 3 garlic cloves, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 3/4 cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce 3/4 cup toasted walnuts, cooled 1/3 cup plain dried breadcrumbs 3 garlic cloves, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 3/4 cup lentils, cooked (below), drained, and cooled 4 tablespoons olive oil 1 large egg Yogurt-Cilantro Sauce (opposite), for serving (optional)
Directions
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
Cook’s Notes To toast the walnuts, spread them on a baking sheet, and place in a 350-degree oven. Remove when they’re fragrant and darkened, about 10 minutes.
Cook’s Notes
To toast the walnuts, spread them on a baking sheet, and place in a 350-degree oven. Remove when they’re fragrant and darkened, about 10 minutes.
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All Reviews for Lentil-Walnut Burgers
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All Reviews for Lentil-Walnut Burgers
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
