Lentil & Almond Burgers
- Number of Servings: 6
Ingredients
6 cups water 1 cup brown, or French green lentils 2 garlic cloves, diced 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
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 3/4 of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer ground and the remaining 1/4 mixture to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 4 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. Using a wide spatula will make it easier to flip the delicate patties. Serve immediately.
Suggestions: Adding a bit of tzatziki sauce on top of the burger once you're about ready to eat it is a great flavor/texture addition. Jarlsberg lite cheese also works extremely well here.
Serving Size: 6 patties
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 3/4 of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer ground and the remaining 1/4 mixture to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 4 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. Using a wide spatula will make it easier to flip the delicate patties. Serve immediately.
Suggestions: Adding a bit of tzatziki sauce on top of the burger once you're about ready to eat it is a great flavor/texture addition. Jarlsberg lite cheese also works extremely well here.
Serving Size: 6 patties
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 7.4 g
- Cholesterol: 30.8 mg
- Sodium: 222.0 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 8.5 g
- Protein: 8.8 g
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