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Lentil Walnut Burgers with Yogurt Sauce

Obviously we are intrigued by lentils. They require some effort, but have so much potential we just can’t ignore them.

Side note, lentils also make a great filling for handmade computer wrist rests. Just sew a tube of fabric, fill it with uncooked lentils, sew shut, and save yourself $15 by not having to buy a fancy schmancy gel one.

Back to food…
These were quite good. The yogurt sauce is a MUST. So is the egg, apparently… I had made cookies earlier in the day, and failed to realize that we needed the last egg for these burgers. Ooops. So we made the recipe without the egg. Tasted great, still, but they were very volatile and a bit dry, crumbling all over the place. We ended up cooking them in the oven for 8-10 minutes per side instead of pan frying them, which is probably healthier anyway! Didn’t want to take a chance that the patties wouldn’t flip. :)

Lentil Walnut Burgers with Yogurt Sauce

Lentil Walnut Burgers with Yogurt Sauce

Makes 4 servings. Recipe from Everyday Food.

Ingredients
3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large egg

Yogurt-Cilantro Sauce:
3/4 cup plain low-fat yogurt
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice

Directions
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 onion, tomato, and lettuce.

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15 CommentsLeave a Comment →

  1. 1
    Posted On August 12, 2007 at 8:29 am

    I just recently found your blog and think it is wonderful! You have some really great recipes. I am looking forward to reading, and drooling more!

    Reply

  2. Pingback: For the Love of Food » Walnut-Lentil Burgers - recipe

  3. 2
    Posted On August 20, 2008 at 3:47 pm

    These sound terrific!

    I’m planning to try them with Ener-g Egg Replacer… hopefully that will keep them from crumbling (while still making them vegan)!

    Thanks for the fantastic recipe :)

    Reply

  4. Pingback: Love and Olive Oil » Ultimate Veggie Burger

  5. Pingback: FoodieView Blog » Recipe Roundup: Vegetarian Specialties

  6. 3
    Sangeetha
    Posted On September 12, 2008 at 10:44 am

    What kind of lentils do you use in these?

    Reply

  7. 4
    Katherine S
    Posted On December 19, 2008 at 2:19 am

    I found this recipe through another blog that gave credit to this recipe–I have now made it twice, and loved every bite! These patties freeze well, and are full of flavor. I fed them to my meat-loving parents, but even they were won over (by the taste AND the price tag…). I didn’t have a food processor, but I found using a potato masher worked just as well for getting the consistency of lentils right. Way to go guys! I look forward to more tasty recipes!

    Reply

  8. Pingback: For the Love of Food » Walnut-Lentil Burger with Cilantro Sauce - recipe

  9. 5
    Posted On March 20, 2009 at 2:00 am

    I just made this as a midnight snack (yea huge snack…such a pig), and it is DELICIOUS.
    thanks!

    P

    Reply

  10. Pingback: Lentil Walnut Burgers with Yogurt Sauce « LOLkitchen Blog

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  12. 6
    Posted On November 17, 2010 at 6:57 pm

    Wooooaaah. I just made this for dinner and it was really great. Most of the lentil burgers I’ve tried (from very popular blogs) turn out really dry, but this one crisped up nicely in the skillet with some cooking spray and stayed soft in the center. I did use the egg, and it kept the whole thing together. I served it open face on a piece of toast with sauteed onions and bell peppers and a tahini-lemon sauce.

    Well done!!

    Reply

  13. 7
    Mixin Miffy
    Posted On March 7, 2011 at 5:48 pm

    I’ve made these twice – they are so TASTY!

    I love the texture that the walnuts bring – and also love covering them in sesame seeds before frying. Mmmiyummy.

    Thank you!

    Reply

  14. 8
    Anna
    Posted On March 13, 2013 at 9:04 pm

    Made these tonight after I found this recipe on your site and Martha Stewart’s. They are SO good and healthy, too. I also almost forgot the egg, but remembered just in time. They fried up very nicely and I agree that the sauce is a must.

    Reply

  15. 9
    D
    Posted On May 29, 2014 at 5:21 pm

    Loved the texture, but the amount of salt suggested (1.5 t) was far too much for me –made them nearly inedible. Next time, I think I will only add 1/2 to 1/4 the amount used here. 

    Reply

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