Try these spicy vegetarian burgers served on hamburger buns or in whole wheat pita pockets, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Recipe information
Yield
Serves 4
Ingredients
Yogurt-cilantro Sauce
Preparation
Step 1
Preheat the oven to 350°F. Place the lentils in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain well and cool.
Step 2
Meanwhile, spread the walnuts on a baking sheet, and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.
Step 3
In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add the lentils and 1 tablespoon of the oil; pulse until coarsely chopped (some lentils should remain whole).
Step 4
In a large bowl, whisk the egg. Add the 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.
Step 5
Heat the remaining 3 tablespoons oil in a large nonstick skillet. Add the 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.
Yogurt-cilantro Sauce
Step 6
In a small bowl, whisk together the yogurt, cilantro, and lemon juice; season with salt and pepper.
