Lentil-Walnut Burgers

If you have a food processor, these burgers are EASY! And they are so tasty. My notes:





-I made them according to the recipe, but you could reduce the cumin/coriander. I may do that next time for a more subtle flavor.
-I used less oil then listed for the cooking and they were fine, probably just not aS crispy as intended.
-I doubled the recipe and it still fit in my food processor.
-We topped our burgers with tomato, red onion and yogurt.

(From Everyday Food - Great Food Fast page 153)

3/4 c lentils
3/4 c walnuts
1/3 c plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 tsp ground cumin
2 tsp ground corander
1/2 tsp red pepper flakes
1 1/2 tsp salt
1/4 tsp pepper
4 Tbls olive oil
1 large egg

Preheat oven to 350. Place 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, 15-20 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, salt and pepper. Process until finely ground. Add the lentils and 1 Tbls of the oil. Pulse until coarsely chopped (some lentils will remain whole).

In a large bowl, whisk the egg. Add the lentil mixture; mix well. Dived into 4 balls and flatten into 3/4 inch thick patties. (Use wet hands to reduce the stickiness.)

Heat the remaining 3 Tbls oil in a large nonstick skillet. Add the burgers; cook over medium-low heat until crisp and browned, about 8-10 minutes per side. Transfer to a paper-towel lined plate to drain.