Back to Spicy Lentil-Walnut Burgers All Reviews for Spicy Lentil-Walnut Burgers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5143_051710_lentil.jpg

Ingredients Ingredient Checklist 3/4 cup toasted walnuts 1/3 cup plain dried breadcrumbs 3 cloves garlic, coarsely chopped 1 tablespoon minced jalapeno pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon crushed red pepper flakes Coarse salt and freshly ground pepper 3/4 cup lentils, cooked, drained, and cooled 1/4 cup grated onion 4 tablespoons olive oil 1 large egg 4 large pitas Yogurt-Cilantro Sauce, for serving Sliced avocado, for serving Cherry tomatoes, halved, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 5143_051710_lentil.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

5143_051710_lentil.jpg

5143_051710_lentil.jpg

Ingredients

Ingredients

  • 3/4 cup toasted walnuts 1/3 cup plain dried breadcrumbs 3 cloves garlic, coarsely chopped 1 tablespoon minced jalapeno pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 to 1/2 teaspoon crushed red pepper flakes Coarse salt and freshly ground pepper 3/4 cup lentils, cooked, drained, and cooled 1/4 cup grated onion 4 tablespoons olive oil 1 large egg 4 large pitas Yogurt-Cilantro Sauce, for serving Sliced avocado, for serving Cherry tomatoes, halved, for serving

Directions

In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.

Reviews (11)

 Add Rating & Review     60 Ratings   5 star values:        20    4 star values:        18    3 star values:        12    2 star values:        9    1 star values:        1

Load More Reviews

Reviews (11)

Add Rating & Review     60 Ratings   5 star values:        20    4 star values:        18    3 star values:        12    2 star values:        9    1 star values:        1

Add Rating & Review

60 Ratings 5 star values: 20 4 star values: 18 3 star values: 12 2 star values: 9 1 star values: 1

60 Ratings 5 star values: 20 4 star values: 18 3 star values: 12 2 star values: 9 1 star values: 1

60 Ratings 5 star values: 20 4 star values: 18 3 star values: 12 2 star values: 9 1 star values: 1

  • 5 star values: 20 4 star values: 18 3 star values: 12 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       04/02/2018   I love this recipe! The fresh jalapeno,cumin and coriander give it amazing flavor. The yogurt cilantro sauce compliments it perfectly. I find that I have to make them fairly thick so they don't break apart. All my friends are now making this recipe as well!  

Martha Stewart Member     Rating: 5 stars       03/14/2013   Excellent and healthy. Made this for dinner with a salad and it was restaurant quality!  

Martha Stewart Member     Rating: Unrated       05/19/2010   I freeze uncooked vege burgers  

Martha Stewart Member     Rating: Unrated       05/18/2010   Can you freeze these 'Burgers"? If so should they be cooked first?  

Martha Stewart Member     Rating: Unrated       05/18/2010   I tried this yesterday only because Martha said her staff tried numerous verisons before they found one they liked. And it is delicious. I appreciate that she cautioned how easily it could fall apart hence the egg. If you do exactly what she said only turning each patty once after 8 minutes it turns out perfect. I shaped into halfmoon to fill pita pocket better. Wonderful flavors and texture!  

Martha Stewart Member     Rating: Unrated       05/17/2010   Try mixing a small amount of water with about a Tbl. spoon of flax seed. It has the same binding effect as an egg.  

Martha Stewart Member     Rating: Unrated       05/17/2010   mmau, how about trying cooked quinoa or cous cous instead of the breadcrumbs? I've tried quinoa in place of breadcrumbs in other burger recipes and it's worked pretty well.  

Martha Stewart Member     Rating: Unrated       05/17/2010   does anyone know what i could use instead of an egg? i'm trying out a vegan diet. is the egg even necessary?  

Martha Stewart Member     Rating: Unrated       05/17/2010   This sounds great. I keep trying to come up with my own creations, but there is always something off. I'm trying this nextbtime.... But I think might find a sub for breadcrumbs. Does anyone have any suggestion for a good substitute? Are they serving only as filler or ?????  

Martha Stewart Member     Rating: Unrated       05/17/2010   Any chance you folks would provide the nutritional information for this delightful-looking recipe? It makes it easier to calculate my WeightWatchers points.

    Martha Stewart Member

    Rating: 5 stars 04/02/2018

I love this recipe! The fresh jalapeno,cumin and coriander give it amazing flavor. The yogurt cilantro sauce compliments it perfectly. I find that I have to make them fairly thick so they don’t break apart. All my friends are now making this recipe as well!

Rating: 5 stars

Rating: 5 stars 03/14/2013

Excellent and healthy. Made this for dinner with a salad and it was restaurant quality!

Rating: Unrated 05/19/2010

I freeze uncooked vege burgers

Rating: Unrated

Rating: Unrated 05/18/2010

Can you freeze these ‘Burgers"? If so should they be cooked first?

I tried this yesterday only because Martha said her staff tried numerous verisons before they found one they liked. And it is delicious. I appreciate that she cautioned how easily it could fall apart hence the egg. If you do exactly what she said only turning each patty once after 8 minutes it turns out perfect. I shaped into halfmoon to fill pita pocket better. Wonderful flavors and texture!

Rating: Unrated 05/17/2010

Try mixing a small amount of water with about a Tbl. spoon of flax seed. It has the same binding effect as an egg.

mmau, how about trying cooked quinoa or cous cous instead of the breadcrumbs? I’ve tried quinoa in place of breadcrumbs in other burger recipes and it’s worked pretty well.

does anyone know what i could use instead of an egg? i’m trying out a vegan diet. is the egg even necessary?

This sounds great. I keep trying to come up with my own creations, but there is always something off. I’m trying this nextbtime…. But I think might find a sub for breadcrumbs. Does anyone have any suggestion for a good substitute? Are they serving only as filler or ?????

Any chance you folks would provide the nutritional information for this delightful-looking recipe? It makes it easier to calculate my WeightWatchers points.

All Reviews for Spicy Lentil-Walnut Burgers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spicy Lentil-Walnut Burgers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest