Sorry for my disappearing act. We've been cooking but relying on many old favorites as the weather was cooling down. I have some backed up photos and recipes to share from the end of summer into fall, so I am hoping to get back to posting a bit more frequently.These lentil-walnut burgers were a fabulous Meatless Monday meal. I found this recipe in my Everyday Food Great Food Fast cookbook. This cookbook is divided into four sections by season, and we've loved everything we've made from it. I discovered it at HomeGoods one afternoon. Our only complaint about these burgers was that they are a bit dry. As long as you pile on the yogurt-cilantro sauce you'll be good to go. I would not consider skipping the topping.
You will need:
*3/4 cup toasted walnuts, cooled
*1/3 cup plain dried breadcrumbs
*3 garlic cloves, chopped
*2 teaspoons ground cumin
*2 teaspoons ground coriander
*1/4 to 1/2 teaspoon red-pepper flakes, depending on heat desired
*Coarse salt and ground pepper
*3/4 cup lentils, cooked, drained, and cooled
*4 tablespoons olive oil
*1 large egg
*3/4 cup plain Greek yogurt (you could also use any low-fat plain yogurt)
*Coarse salt and ground pepper
*2 tablespoons chopped fresh cilantro leaves
*1 tablespoon fresh lemon juice
1. Combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor. Process until finely ground. Add lentils and 1 tablespoon oil to the mixture in the processor. Pulse until coarsely chopped-a few lentils should remain whole.
2. Whisk the egg in a large bowl. Add lentil mixture and mix well. Divide into 4 equal-size parts, roll into balls, and flatten with the palm of your hand to form 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Cook the burgers over medium-low heat until crisp and browned, about 8-10 minutes per side. Transfer to a paper-towel-lined plate to drain.
4. While the burgers are cooking, make the yogurt-cilantro topping. In a small bowl, whisk together yogurt, cilantro, and lemon. Season with salt and pepper. Top burgers generously.
1. Combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor. Process until finely ground. Add lentils and 1 tablespoon oil to the mixture in the processor. Pulse until coarsely chopped-a few lentils should remain whole.
2. Whisk the egg in a large bowl. Add lentil mixture and mix well. Divide into 4 equal-size parts, roll into balls, and flatten with the palm of your hand to form 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Cook the burgers over medium-low heat until crisp and browned, about 8-10 minutes per side. Transfer to a paper-towel-lined plate to drain.
4. While the burgers are cooking, make the yogurt-cilantro topping. In a small bowl, whisk together yogurt, cilantro, and lemon. Season with salt and pepper. Top burgers generously.
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