Lentil Walnut Burgers – Hearty AND Vegetarian (tastes good too)

My sister-in-law turned me on to the Everyday Food cookbook (thanks Kelly!) and this recipe is from that.  I made it and followed it to the ‘T’.  This has flavors reminiscent of falafel and while we ate it sans-bread, it would have gone nicely in a pita or on a soft roll as well.  We really enjoyed it tonight and beer from our sampler packs, courtesy of Shiner and Magic Hat went well with it.  Here’s the recipe:

Ingredients

Lentil-Walnut Burgers:

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:

Lentil-Walnut Burgers

1. 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).

2. 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.

3. 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.

Yogurt Cilantro Sauce

1. In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.

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