Spicy Lentil-Walnut Burgers topped with a Yogurt Cilantro Sauce are meaty, satisfying, and delicious while being ultra nutritious and vegetarian friendly!
tomato, bell pepper, red onion, etc. for topping (if desired)
Instructions
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, combing toasted walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and a 1/4 teaspoon pepper. Process until finely ground. Add the lentils and 1 tablespoon 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 tablespoons 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.
For the sauce:
In a liquid measuring cup or small bowl, whisk yogurt, cilantro, and lemon juice together. Season to taste with salt and pepper.