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