Despite the absolute lack of meat in this meal, Alex and I both really enjoyed it. I wish that I had doubled it so that I would have some leftovers tomorrow for lunch. Alex even commented that it tasted like meat, score! The spices add a nice Middle Eastern flavor, which was extremely welcome since we haven't found any good restaurants of the sort nearby.
Rating 9/10
Burger
3/4 cup lentils- rinsed (remove any lentils that float)
3/4 cup walnuts
1/3 cup plain breadcrumbs (whole wheat if you can find them)
3 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1/4 to 1/2 tsp red pepper flakes
1 1/2 tsp sea salt
1/4 tsp ground pepper
4 tbsp olive oil- divided
1 large egg
Lettuce leaves or buns
Preheat oven to 350 degrees. Place walnuts in a single layer on a baking sheet and bake for ~10 minutes until darkened and aromatic. Remove from oven and let cool.
Place lentils in a saucepan and cover with water by 1 inch. Bring to a boil and then reduce heat to a simmer. Cook for 15-20 minutes. Drain and let cool.
Whip out your food processor or super-blender. Add the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, salt, and pepper. Pulse until blended.
Add in the lentils and 1 tbsp of olive oil. Pulse until integrated.
Whisk your egg and add into the food processor and pulse.
Remove the lentil mixture and form into 4 balls of equal size and press into 3/4 inch patties.
Heat up the remaining 3 tbsp of olive oil in a large pan and cook the patties for 8-10 minutes on each side.
Remove and place on a paper-towel lined plate to drain.
Serve with the sauce below, red onions slices, tomato, and a lettuce wrap or bun. Increase your veggie factor even more by using several lettuce leaves as a wrap instead of just one.
Yogurt Sauce
~1 cup plain fat-free yogurt
2 tbsp fresh cilantro- chopped
1 tbsp fresh lemon juice
salt and pepper- a pinch or so of each
Whisk everything together, lather your burger with it.
Reheat leftovers in a preheated oven until warmed through.
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