I made this recipe originally when I didn’t eat meat. I love it because it has a crunch to it! Grilling this makes it taste even more like a burger. One of the best things about this burger is that you can make a bunch freeze them in individual saran wrap and have it all summer long.
Almond Lentil Burgers
Ingredients:
4 cups water
3/4 cup brown lentils
1 tablespoon oil
3/4 cup finely chopped carrot
1/3 cup finely chopped onions (about 1/2 onion)
1/2 cup finely chopped celery, (about 2 stalks)
1/4 cup sliced almonds
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1 tsp paprika
1 tsp cayenne pepper
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten
1 tablespoon lemon juice
Directions:
Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, onions and celery and cook, stirring, until softened, about 3 minutes. Add almonds, parsley, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground.
Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
Form the lentil mixture into 5 patties. Add a touch of oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.
This burger ROCKS with a little spicy Mayo and a few slices of avocado! You’ll hardly miss the cow 🙂
Calories: 190