LENTIL-WALNUT BURGERS

Lentil-Walnut Burgers image

Yield Serves 4

Number Of Ingredients 16

3/4 cup lentils, picked over and rinsed
3/4 cup walnuts
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red pepper flakes
Coarse salt and fresh ground pepper
4 tablespoons olive oil
1 large egg
Yogurt-Cilantro Sauce, for serving (optional)
Yogurt-cilantro Sauce
3/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Coarse salt and fresh ground pepper

Steps:

Preheat the oven to 350°F. Place the lentils in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain well and cool.
Meanwhile, spread the walnuts on a baking sheet, and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.
In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add the lentils and 1 tablespoon of the oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk the egg. Add the lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat the remaining 3 tablespoons oil in a large nonstick skillet. Add the burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with yogurt-cilantro sauce, if desired.
Yogurt-cilantro Sauce
In a small bowl, whisk together the yogurt, cilantro, and lemon juice; season with salt and pepper.