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Lentil & Almond Burgers

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

Your rating: None Average: 3.8 (58 votes)

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.



READER'S COMMENT:
"I thought these turned out great--but with one huge catch. They didn't hold together. At all. I'm not sure where I went wrong, but that is my only complaint about them. Flavor-wise, they were great, and I would give this recipe 5...
Lentil & Almond Burgers Recipe

Makes: 5 servings

Active Time:

Total Time:

Ingredients

  • 6 cups water
  • 1 cup brown, or French green lentils (see Note)
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup finely chopped carrot
  • 1/3 cup finely chopped shallots, (about 2 medium)
  • 1/3 cup finely chopped celery, (about 1 stalk)
  • 1/4 cup sliced almonds
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon lemon juice

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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.
  • Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

Nutrition

Per serving: 228 calories; 9 g fat (1 g sat, 6 g mono); 41 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 276 mg sodium; 467 mg potassium.

Nutrition Bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber (40% dv), Iron (20% dv), Potassium (16% dv).

Carbohydrate Servings: 1

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


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