Rating: 3.76 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

236 calories; protein 12.1g; carbohydrates 27.9g; dietary fiber 10.3g; sugars 3.8g; fat 9.3g; saturated fat 1.4g; cholesterol 36.9mg; vitamin a iu 3468.9IU; vitamin c 5.6mg; folate 221.3mcg; calcium 64.2mg; iron 4.2mg; magnesium 62.2mg; potassium 591.9mg; sodium 271.7mg; thiamin 0.2mg.
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