Lentil Almond Burgers

These vegetarian burgers are just the thing to have on hand if you’re rushing around or have company for the holidays. Keep them in the fridge or freezer, and pull them out to have on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli.

INGREDIENTS
6 cups water
1 cup brown lentils or green French lentils (see note)
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten (or flaxseed substitute)
1 tablespoon lemon juice

1. 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.

2. 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.

3. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk (or flaxseed) and lemon juice. Cover and refrigerate for 1 hour.

4. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large non-stick 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, or allow to cool then freeze.

Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

Nutrition per serving: 228 calories; 9 g fat (1 g saturated fat, 6g mono unsaturated fat); 41 mg cholesterol; 27 g carbohydrates; 11 g protein; 7 g fiber; 276 mg sodium; 467 mg potassium.

Nutrtion Bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber (40% dv), Iron (20% dv), Potassium (16% dv).

1 Carbohydrate Servings.

Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono).

YELLOW PEPPER RELISH
A colorful relish for the burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

INGREDIENTS
3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup maple syrup
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 serrano chile or jalapeno pepper, seeded and minced (optional)

1. Put water on to boil in a medium saucepan.

2. Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don’t squeeze out any moisture).

3. Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.

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24 comments

Jennifer C.
Past Member 4 years ago

Yummy recipes. The recipes sound good and mouth-watering. Love these recipes. Thanks for sharing.

Angelo F.
Angelo Frei5 years ago

thanks

Marie V
Marie V6 years ago

I was wondering if anyone had any sucess with the flaxseed subsitute? I'm not against the egg, but if I use the yolk here, I have to find something to do with the white :-)

Helen Peters
Helen Peters6 years ago

These sound nice i will try them.

Amy Hubbard
Amy Hubbard7 years ago

Thanks for the recipes. I'm always looking to try something new.

Winefred M.
Winefred M.7 years ago

I´m going to try the recipes.
It looks delicious and healthy.

Dalia H.
Dalia H.7 years ago

Thanks for the recipe.
Love, Black Dalia:)

Pamela Check
Pamela C.7 years ago

Thank you for the recipe! MorningStar Farms makes a variety of tasty frozen burgers for those of us who are not ambitious enough to make our own and the Tofurky deli slices are good enough to fool my cats. For more vegan information, try VeganOutreach.org.

Beatrice Portinari
Past Member 7 years ago

I am not a veggie but I am willing to become one. Unfortunately, I do not have enough info about the transition. Veggie pledge? Is there one? I am interested in learning a lot more. I will definitely try your recipe. Sounds healthy, tasty and easy to prepare. It will even help my budget. Tks, Mel.

jennifer m.
jennifer m.7 years ago

My mouth is watering!

Mom made spegetti w/ 'fake' meat in once. dad didn't know til she told him after dinner. all thru dinner, he was saying it tasted better than usual. even meat & potatoe types can like meatless, if they don't know it's meatless.