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Lentil & Almond Burgers
Lentil & Almond Burgers
17 Reviews
From: EatingWell Magazine, June/July 2005
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.
- By: EatingWell Test Kitchen
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 6 cups water
- 1 cup brown or French green lentils
- 2 tablespoons extra-virgin olive oil, divided
- ¾ cup finely chopped carrot
- ⅓ cup finely chopped shallots (about 2 medium)
- ⅓ cup finely chopped celery (about 1 stalk)
- ¼ cup sliced almonds
- 1 teaspoon chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 large egg yolk, lightly beaten
- 1 tablespoon lemon juice
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.
- Per serving: 236 calories; 9 g fat(1 g sat); 10 g fiber; 28 g carbohydrates; 12 g protein; 221 mcg folate; 37 mg cholesterol; 4 g sugars; 0 g added sugars; 3,469 IU vitamin A; 6 mg vitamin C; 64 mg calcium; 4 mg iron; 272 mg sodium; 592 mg potassium
- Nutrition Bonus: Vitamin A (69% daily value), Folate (55% dv), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 lean meat, 2 fat (mono)
Reviews 17
September 18, 2013
By: EatingWell User
Really good - add some flax seed
I added 1/4 cup of flax seed which kept them together pretty well. I also added a minced serrano pepper (I like things hot), 3 cloves of garlic, 1 tsp smoked paprika and 1 tsp worcestirshire. Served with peach chutney. Yummy!
Pros: Love the lentils and almonds together
Cons: Needs more spice
July 30, 2013
By: snowyval
My husband and I both loved these. Made them just as the recipe stated and didn't have any problems with them staying together.
June 04, 2013
By: EatingWell User
We'll see about the holding together
I've mixed but haven't cooked these yet, and just noticed the comments. It was obvious that these were not going to hold together with just ONE cup of lentils mixed in the food processor? Did Eating Well even try this recipe? I blended more of the lentils...about half...and I might had ground flax seed or another egg to make sure they hold togethter. I'll give you an update! Travis
April 21, 2013
By: EatingWell User
Supper sandwiches
I make these in a loaf pan, like a meatloaf.
Then I slice them into slices for sandwiches. They stay together much better that way.
April 04, 2013
By: EatingWell User
Bleh.
The almonds and lentils are great together. I added extra herbs, fresh garlic and a bit of cayenne pepper. But, just like the other reviews, they fell apart. I don't think chilling them longer is going to do the trick, ( I chilled for 3 hrs). They need more of a binder- add a few more eggs, bread crumbs or quinoa.
-Meh. One day I will find the perfect veggie burger recipe. I guess it's not today.
May 23, 2012
By: EatingWell User
too many pans to clean
I like the taste of these, I added a little lemon zest. But they didn't stick together and the clean up was more than I like to do.
Pros: tasty
Cons: didn't hold together
April 07, 2012
By: EatingWell User
My favorite veggie burger recipe
Best flavor/texture of any veggie burger I've made. If you're having the problem of the burgers not holding together when you cook them, YOU MUST MAKE SURE YOU'VE CHILLED THE INGREDIENTS FIRST. This is a tip I learned from an Israeli friend who taught me how to make falafel. Chilling the mix in the fridge is an essential step to bind ingredients together. I've made these many times and never had a problem. I always make extras and freeze them in a Ziploc bag. That's my kind of fast food.
January 15, 2012
By: Wilhelmina Harper
The cooking time for the brown and green lentils is difference in the recipe and the note. I have not tried it yet but would like to. I have some brown lentils and want to try the green ones in my quest for different dishes!
January 02, 2012
By: EatingWell User
Delicious!
I read the reviews about the patties not holding together before I prepared them. By scooping the mixture into a 1/3 cup measure, it was easy to flatten them gently into a patty that held together. I will definitely make these again!
Pros: Tasty and very filling. My husband added ketchup but I felt it didn't need it.
Cons: A bit time consuming to prepare for lunch. I would follow the make ahead instructions next time.
