Simple & Tasty Spicy Lentil Walnut Burgers!

Summer in my world means lots of cookouts. Steak, chicken, sausages, shrimp, fish. It is literally meat eating overload during this season. So to balance my diet out I like to integrate plenty of fresh veggies and meat alternatives made with millet, lentils and soy.

I am always on the look for interesting and tasty sounding options that are not too time consuming or difficult. One recipe I found by chance, tried and would like to share is Martha Stewart’s Spicy Lentil Walnut Burgers. It’s very tasty, easy to make AND it’s filling, unlike some vegetarian based meals.

lentil-burger 2

If you’re like me, you are suffering from Summer grilling meat induced overload give this tasty Martha recipe a try!

Spicy Lentil-Walnut Burgers

Source: The Martha Stewart Show, May 2010

These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.

  • Servings: 4

Ingredients

  • 3/4 cup toasted walnuts
  • 1/3 cup plain dried breadcrumbs
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon minced jalapeno pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground pepper
  • 3/4 cup lentils, cooked, drained, and cooled
  • 1/4 cup grated onion
  • 4 tablespoons olive oil
  • 1 large egg
  • 4 large pitas
  • Yogurt-Cilantro Sauce, for serving
  • Sliced avocado, for serving
  • Cherry tomatoes, halved, for serving

Directions

  1. In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

  2. In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

  3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.

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