1/4 Photos of 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.
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Units: US | Metric
- 177.44 ml walnuts, toasted cooled
- 78.07 ml plain breadcrumbs
- 3 garlic cloves, coarsely chopped
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 1.23-2.46 ml red pepper flakes
- salt and pepper
- 177.44 ml lentils, cooked, drained, and cooled
- 59.16 ml olive oil
- 1 large egg
- 177.44 ml plain low-fat yogurt
- salt and pepper
- 29.58 ml fresh cilantro, chopped
- 14.79 ml fresh lemon juice
- 1In 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).
- 2In 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.
- 3Heat 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.
- 4In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
- 5Assemble burgers and top with yogurt sauce, sliced red tomatoes and lettuce.
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Nutritional Facts for Lentil Walnut Burgers With Yogurt Sauce
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 399.4
- Calories from Fat 276
- Total Fat 30.7 g
- Saturated Fat 4.2 g
- Cholesterol 49.2 mg
- Sodium 119.9 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 5.4 g
- Sugars 5.2 g
- Protein 12.3 g