Lentil & Almond Burgers
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
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 2 up to 6 hours in advance.
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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- Ease of Preparation
- Type of Dish
- Main dish, vegetarian
- Total Time
- 45 minutes or less
- Preparation/ Technique