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Lentil & Almond Burgers

http://www.eatingwell.com/recipes/lentil_almond_burgers.html

From EatingWell:  June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

5 servings | Active Time: 40 minutes | Total Time: 2 hours (including 1 hour chilling time)

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 228 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 41 mg Cholesterol; 27 g Carbohydrates; 11 g Protein; 7 g Fiber; 276 mg Sodium; 467 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono)

Tips & Notes