Sorry that I suddenly disappeared for a while! Things have been a bit beyond crazy lately. The last weekend of April, we made the big house swap with my parents. So, I spent the week prior to, packing. Being 33 weeks pregnant made things a bit more difficult! A lot of depending on others to help me lift and move boxes. Of course moving day had to be a torrential down pour. Thank goodness we have a lot of awesome friends and family that helped us truck things back and forth all day long. We couldn’t have gotten it done with out them! Me being the big nester, I had about 90% of the boxes unpacked within two days. Yes, I am slightly crazy! We didn’t get our internet straightened out until the middle of this week. (After many, many calls and two visits from technicians.) So, finally, after going to Portland last weekend for my mom’s steel band festival, celebrating my son’s birthday, and several major things breaking in the house (like the water pump, so no drinking water for over a week!), we have finally settled in. Whew! Almost being 36 weeks pregnant, I have just started going through old baby clothes, washing and getting ready for baby number 3 to arrive! A lot of crazy excitement going on around here! Enough about my crazy life and on to this awesome dish. (Thank goodness I have a small stockpile of recipes I have photographed over the past few months!) These burgers are a great vegetarian and healthy alternative to meat. They are one of my favorites. Filling and easy to whip up. Served with a side salad and we are in business! I love cheddar cheese, so I tend to top mine with it in the last few minutes of cooking. That is totally optional though!
These burgers are also freezable. Just make them as directed, stopping before cooking. Wrap them individually in plastic wrap, place in a freezer safe bag and freeze up to several months. Let thaw in the refrigerator before cooking as directed.
Recipe adapted from Everyday Food: Great Food Fast by Martha Stewart
- 3/4 cup lentils, rinsed
- 3/4 cup walnuts, toasted
- 1/2 cup dried breadcrumbs or panko
- 3 cloves garlic
- 2-4 teaspoons ground cumin (I opt for more because it is my favorite spice)
- 2 teaspoons dried parsley
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4-8 Tablespoons olive, vegetable or grapeseed oil
- 1 large egg
- Place the lentils in a medium saucepan, and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium, cover and let simmer until the lentils are tender but not falling apart, about 15-20 minutes. Drain well and let cool slightly.
- In the bowl of a food processor, pulse the garlic until minced. Then add the walnuts, breadcrumbs, cumin, parsley, red pepper flakes, salt and pepper. Process until finely ground. Add the cooked lentils and 1 tablespoon of oil, then pulse until coarsely chopped.
- In a large mixing bowl, whisk the egg. Add the lentil mixture to the egg and mix well. Divide the mixture into 4-6 equal sized parts. Roll into balls and flatten slightly to form patties.
- Heat the remaining oil in a large nonstick skillet over medium-low heat. Add the burgers and cook until crisp and browned, 8-10 minutes per side, carefully turning with a thin spatula. Transfer to a paper-towel-lined plate to drain any excess oil. Serve hot with desired toppings and/or buns.