Lentil And Almond Burgers Recipes
LENTIL AND ALMOND BURGERS
Make and share this Lentil and Almond Burgers recipe from Food.com.
Provided by 5thCourse
Categories Lentil
Time 2h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil, stir in lentils and simmer until very tender, about 25 minutes, or 30 minutes for green lentils. Drain.
- Meanwhile, heat 1 tablespoon oil in a skillet. Add carrots, shallots and celery and cook until soft, about 3 minutes.
- Add almonds, thyme, salt and pepper. Cook a couple more minutes.
- Transfer to a food processor and add 1 cup of the cooked lentils. Pulse several times until coarsely ground.
- Transfer to large bowl and add rest of the lentils. Cool 10 minutes. Stir in yolk and lemon juice.
- Cover and chill one hour.
- Form into 5 patties. Heat remaining tablespoon oil in large skillet medium high. Cook patties about 4 minutes, flip and cook until lightly brown and heated through.
- Serve immediately.
Nutrition Facts : Calories 237.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 42, Sodium 260.5, Carbohydrate 28, Fiber 12.9, Sugar 2, Protein 11.9
LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
Steps:
- 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).
- 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.
- 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. Serve with Yogurt-Cilantro Sauce, if desired.
MUSHROOM-LENTIL BURGERS
Mushrooms and lentils come together for a veggie burger worth making! The mushrooms yield a beefy flavor but I like to kick it up a notch by mixing steak sauce with mayo to slather on the bun for extra "beefy" flavor.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
- Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
- Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 24.7 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 6.3 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 339.6 mg, Sugar 2.7 g
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- Using a large-hole grater, grate the carrot and the one-fourth onion. In a small skillet, heat 2 teaspoons of the oil over medium heat. Cook and stir grated vegetables, celery and garlic in hot oil for 4 to 5 minutes or until just crisp-tender. Remove from heat; set aside.
- In a food processor, process one of the hamburger buns to coarse crumbs. Measure out 1/2 cup; discard any remaining crumbs. Return 1/2 cup crumbs to the food processor along with almonds, oregano, lemon peel, salt, pepper and half of the lentils. Process until finely ground.
- In a large bowl whisk egg. Add processed mixture, unprocessed lentils and cooked carrot mixture; mix until combined. Let mixture stand for 20 minutes. Divide mixture evenly into four portions and roll into balls; flatten with the palms of your hands into 3/4-inch-thick patties.
- Toast remaining four buns. In a large nonstick skillet heat remaining 3 teaspoons oil. Add burgers. Cook over medium heat for 6 to 8 minutes or until crisp and browned and internal temperature reaches 160 degrees F, turning once halfway through cooking time. Serve burgers on toasted bun bottoms and top with lettuce leaves, tomato slices, onion slices and toasted bun tops.
LENTIL & ALMOND BURGERS RECIPE - WEBMD
2013-02-12 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. Heat the …
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Cuisine AmericanTotal Time 2 hrsCategory DinnerCalories 236 per serving
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Cuisine AmericanTotal Time 2 hrsCategory DinnerCalories 236 per serving
- 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 in a fine-mesh sieve.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, 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. Heat the remaining 1 tablespoon 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.
LENTIL & ALMOND BURGERS RECIPE | EATINGWELL
2016-06-03 Step 3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium …
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5/5 (5)Total Time 2 hrsCategory Healthy Vegetarian Burger RecipesCalories 236 per serving
- 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 in a fine-mesh sieve.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, 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. Heat the remaining 1 tablespoon 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.
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