Ingredients
3/4 cup lentils, rinsed
3/4 cup walnuts
1/3 cup plain dried breadcrumbs
3 garlic cloves, smashed
2 tsps ground cumin
2 tsp coriander
1/4 - 1/2 tsp red pepper flakes
kosher salt and freshly ground black pepper
4 tbsp olive oil
1 large egg
whole wheat pita bread or whole wheat buns
tomato, bell pepper, red onion, etc. for topping (if desired)
yogurt-cilantro sauce (recipe follows)
Directions
Preheat the oven to 350 degrees. Place the lentils in a small saucepan, cover with 1-inch of water, and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender but still hold their shape, 15-20 minutes. Drain well and let cool.
Meanwhile, spread the walnuts on a baking sheet and toast in oven for 10 minutes, or until fragrant and slightly darkened. Let cool.
In a food processor, combine toasted walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 tsp salt, and 1/4 tsp pepper. Process until finely ground. Add the lentils and 1 tbsp of the oil and pulse until coarsely chopped (some whole lentils should remain).
In a large bowl, whisk the egg. Add the lentil-walnut mixture, mix well. Divide mixture into 4 equal parts, roll into balls, and flatten with the palm of your hands into 3/4-inch thick patties.
Heat the remaining 3 tbsp oil in a large nonstick skillet. Add the burgers, cook over medium-low heat until crisped and browned, turning gently with a thin-edged spatula, 8-10 minutes per side. Once cooked transfer to a paper-towel lined plate to drain. Serve burger patties on pita bread, top with yogurt sauce (recipe below) and other desired toppings.
Yogurt-Cilantro Sauce
3/4 cup plain low-fat yogurt
2 tbsp chopped fresh cilantro
1 tbsp fresh lemon juice
salt and freshly ground black pepper
In a liquid measuring cup or small bowl, whisk yogurt, cilantro, and lemon juice together. Season to taste with salt and pepper.
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