SPICY LENTIL BURGERS
I got this recipe out of "The WIC Bean Book." I altered it a little to fit my tastes, adding chili powder and the veggie cheese. The chili powder is appx. is use your best jugdement. These burgers turned out really good; nice and tender, not hard like many of the frozen patties you can buy. Even my husband "the meat eater" liked these!
Provided by buttercup0009
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash lentil, add water and bring to a boil in a large saucepan.
- Lower heat, cover, and cook 15 minutes.
- Add onions and carrots.
- Cook 15 min.
- more or until lentils are very tender.
- Remove from heat and cool slightly.
- Stir in bread crumbs, egg, garlic salt, oregano, and salt.
- Melt butter in large skillet and drop lentil mixtute by one-half cupfulls in hot butter; flattening mounds w/ spatula.
- Cook until firm and golden brown on both sides.
- Top each patty w/ 1 slice cheese; heat until melted.
- Serve on toasted buns.
Nutrition Facts : Calories 567.8, Fat 23, SaturatedFat 12.7, Cholesterol 71, Sodium 1264.2, Carbohydrate 65.3, Fiber 6.1, Sugar 7.4, Protein 24.8
LENTIL-WALNUT BURGERS
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.
LENTIL WALNUT BURGERS
I love the rich, nutty flavor of these delicious burgers. I don't think of them as an alternative to meat, but a tasty patty standing on it's own merits. It's delicious served with a creamy, mushroom sauce.
Provided by Geema
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine walnuts, breadcrumbs, garlic, cumin, corander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor.
- Process until finely ground.
- Add the lentils and 1 Tablespoon oil; pluse until coarsely chopped.
- Some of the lentils should remain whole.
- In a large bowl, whisk egg.
- Add lentil mixture and stir well.
- Divide the lentil mixture into 4 equal size parts, and roll into balls.
- Flatten them into 3/4 inch patties.
- Heat remaining 3 tablespoons oil in a large skillet.
- Add burgers and cook over medium low heat until crisp and browned, turning gently after 8 to 10 minutes.
- Cook another 8-10 minutes.
- Serve on buns as a sandwich, adding your favorite garnishes: tomatoes, pickles, lettuce, etc.
- Or, serve as a main dish with your favorite sauce.
LENTIL WALNUT BURGERS WITH YOGURT SAUCE
looking for vegetarian or vegan burgers to cook on the grill or stovetop griddle. This one you have to try.
Provided by kmergirl
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add 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 remaining 3 tablespoons oil in a large nonstick skillet. Add 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.
- In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
- Assemble burgers and top with yogurt sauce, sliced red tomatoes and lettuce.
Nutrition Facts : Calories 399.5, Fat 30.8, SaturatedFat 4.2, Cholesterol 49.3, Sodium 119.9, Carbohydrate 22.3, Fiber 5.4, Sugar 5.2, Protein 12.3
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