Alex and I decided to go vegetarian tonight, and it was delicious! I personally think you can't really ever replace the juicy-ness of beef, however, as far as veggie burgers go, these were great! Infinitely better then the black bean veggie burgers I made previously and were much less time consuming. The flavor in these had just a little bit of spice and went really well with the yogurt sauce and some fresh avocado!
From Martha Stewart, Great Food Fast
3/4 C lentils
3/4 C chopped walnuts
1/3 C plain dried breadcrumbs
3 garlic cloves, pressed or finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/4 - 1/2 tsp red pepper flakes
salt and pepper to taste
4 TBS olive oil
1 large egg
3/4 C plain low fat yogurt
2 TBS chopped fresh cilantro
1 TBS fresh lemon juice
Coriander Seeds... which I couldn't really grind as I don't have a mortar and pestle or a spice grinder.
1. Preheat your oven to 350 degrees. Measure your lentils into a small saucepan and cover with water by about 1 inch. Bring to a boil, cover and reduce to a simmer. Cook until the lentils are tender and the water is pretty much gone. About 15 minutes or so.
2. While your cooking your lentils, spread the walnuts on a cookie sheet and bake for 5-10 miuntes to get them nice and toasty.
3. In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes and a little salt and pepper. Process until finely ground. Add the lentils and 1 TBS of olive oil. Pulse until coarsely chopped, you'll have some lentils that are still whole.
4. In a large bowl, whisk an egg, and then add the lentil mixture. Mix well. Divide the mixture into 4 equal parts, and make into patties.
5. Heat the rest of the olive oil in a skillet, add the burgers and cook over medium low heat until browned, 8-10 minutes.
For the Sauce:
Mix together all ingredients! Enjoy!