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Lentil & Almond Burgers

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

Your rating: None Average: 3.7 (63 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

18 Reviews for Lentil & Almond Burgers

09/18/2013
Anonymous
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!

Love the lentils and almonds together
Comments
07/30/2013

My husband and I both loved these. Made them just as the recipe stated and didn't have any problems with them staying together.

Comments
06/04/2013
Anonymous
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

Comments (2)

4 comments

Anonymous wrote 29 weeks 3 days ago

Just a note to anyone who

Just a note to anyone who finds these don't hold together well. First, these need to be well chilled before forming--don't skip or skimp on the time. Second, after forming the patties, put them in the freezer for 20 minutes to half an hour. Be sure your pan is very hot before you put them in and don't disturb them in the pan for 2-3 minutes in order to encourage a nice brown crust. If you need to cook longer, you have given the burger a chance to get crusty before you check. Spray the top with cooking spray just before you flip. Once again, don't disturb for 2-3 minutes then check again. Also, you don't want to make these too thick or too large, both make it hard to flip. Just a few tips I've picked up along the way. Good luck!

Anonymous wrote 1 year 8 weeks ago

So update: I wonder where

So update: I wonder where the '5 patties' comes from. I made 8 patties, and even then, could have made more. I ended up putting 2 eggs (not just the yolks), and even adding more structure by adding oats around each. They were still quite delicate, but stayed together for the most part. I also added garlic and sweet mexican chili. I still liked the nutty flavour and will try putting like 85% of the lentils in the blender and grinding the almonds more finely to see if it sticks more. I will also try just adding ground flax seed instead of egg to make it vegan.

04/21/2013
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.

Comments (1)

4 comments

Anonymous wrote 1 year 13 weeks ago

How long do you cook the loaf

How long do you cook the loaf for?

04/04/2013
Anonymous
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.

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