Recipe Image

Lentil & Almond Burgers

  • 40 m
  • 2 h
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
  • Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.
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