Lentil Walnut Burgers Recipes

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LENTIL WALNUT BURGERS



Lentil Walnut Burgers image

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

1 1/2 cups dry lentils
1/2 lb fresh mushrooms
1 small green pepper
1 stalk celery
1 small carrot
2 garlic cloves
1 small onion
1 cup walnuts
1 tablespoon margarine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon dry mustard
2 tablespoons tomato paste
1/4 cup raw rolled oats
2 eggs, beaten
1 dash Worcestershire sauce
5 slices cheddar cheese

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



Lentil Walnut Burgers image

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

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

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.

SPICY LENTIL-WALNUT BURGERS



Spicy Lentil-Walnut Burgers image

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

3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
1 tablespoon minced jalapeno pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
3/4 cup lentils, cooked, drained, and cooled
1/4 cup grated onion
4 tablespoons olive oil
1 large egg
4 large pitas
Yogurt-Cilantro Sauce, for serving
Sliced avocado, for serving
Cherry tomatoes, halved, for serving

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.

LENTIL-WALNUT BURGERS



Lentil-Walnut Burgers image

Categories     Sauce     Side     Low Fat     Vegetarian     Walnut     Lentil     Simmer     Boil

Yield Serves 4

Number Of Ingredients 16

3/4 cup lentils, picked over and rinsed
3/4 cup walnuts
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 fresh ground pepper
4 tablespoons olive oil
1 large egg
Yogurt-Cilantro Sauce, for serving (optional)
Yogurt-cilantro Sauce
3/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Coarse salt and fresh ground pepper

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.

LENTIL-WALNUT BURGERS



Lentil-Walnut Burgers image

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

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 (below), drained, and cooled
4 tablespoons olive oil
1 large egg
Yogurt-Cilantro Sauce
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 (below), drained, and cooled
4 tablespoons olive oil
1 large egg
Yogurt-Cilantro Sauce (opposite), for serving (optional)

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.

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