Recipe by kmergirl
looking for vegetarian or vegan burgers to cook on the grill or stovetop griddle. This one you have to try.
Top Review by eatrealfood
Mmmm totally delicious and so flavorful. I forgot about the red pepper flakes, just as well I think. The method mentioned 1.5tsp salt but I added just shy of 1tsp. I used one egg white instead of a whole egg. I also threw in half a small onion into the food processor with the rest of the ingredients, and added 2-3T of chopped cilantro.
- 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
Directions See How It's Made
- 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.