LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
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. Serve with Yogurt-Cilantro Sauce, if desired.
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
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.
VEGAN LENTIL BURGERS
These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
- Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams
LENTIL WALNUT BURGERS
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Sandra Organ, Corps de Ballet.
Provided by loof751
Categories < 30 Mins
Time 30m
Yield 5 patties, 5 serving(s)
Number Of Ingredients 18
Steps:
- Soak lentils overnight in enough water to cover.
- Cook lentils in boiling water until tender; drain.
- Finely dice the mushrooms, green pepper, celery, carrots, garlic, onion, and walnuts.
- Saute the vegetables and walnuts in margarine. Add salt, black pepper, chili powder, and mustard and stir well.
- In a bowl, mix sauted vegetables, lentils, and rolled oats. Mash together moderately.
- Add tomato paste, eggs, and Worcestershire and mix well.
- Form into 5 large flat patties.
- Broil until browned and crispy, about 6-8 minutes on each side.
- Top each patty with a slice of cheddar and return to the broiler until cheese is melted.
Nutrition Facts : Calories 567.3, Fat 30, SaturatedFat 8.6, Cholesterol 103.8, Sodium 542.5, Carbohydrate 47.8, Fiber 21.4, Sugar 5.4, Protein 30.8
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.
SPICY LENTIL-WALNUT BURGERS
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.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 16
Steps:
- 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).
- 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.
- 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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- Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In the basin of a food processor, combine 2 cups of the lentils, the walnuts, onion, garlic, salt, black pepper, worcestershire sauce, and mushrooms. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Don't have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl.
- Add in the remaining lentils, the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties.
- Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.
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- Preheat the oven to 350 degrees. Place the lentils in a small saucepan, cover with 1-inch of water, and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender but still hold their shape, 15-20 minutes. Drain well and let cool.
- Meanwhile, spread the walnuts on a baking sheet and toast in oven for 10 minutes, or until fragrant and slightly darkened. Let cool.
- In a food processor, combing toasted walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and a 1/4 teaspoon pepper. Process until finely ground. Add the lentils and 1 tablespoon of the oil and pulse until coarsely chopped (some whole lentils should remain).
- In a large bowl, whisk the egg. Add the lentil-walnut mixture, mix well. Divide mixture into 4 equal parts, roll into balls, and flatten with the palm of your hands into 3/4-inch thick patties.
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