Lentil And Almond Burgers Recipes

Steps:

• Bring water to a boil, stir in lentils and simmer until very tender, about 25 minutes, or 30 minutes for green lentils. Drain.
• Meanwhile, heat 1 tablespoon oil in a skillet. Add carrots, shallots and celery and cook until soft, about 3 minutes.
• Add almonds, thyme, salt and pepper. Cook a couple more minutes.
• Transfer to a food processor and add 1 cup of the cooked lentils. Pulse several times until coarsely ground.
• Transfer to large bowl and add rest of the lentils. Cool 10 minutes. Stir in yolk and lemon juice.
• Cover and chill one hour.
• Form into 5 patties. Heat remaining tablespoon oil in large skillet medium high. Cook patties about 4 minutes, flip and cook until lightly brown and heated through.
• Serve immediately.

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Steps:

• In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
• In a large bowl, whisk egg. Add 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.
• Heat remaining 3 tablespoons oil in a large nonstick skillet. Add 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.

Steps:

• Mix potato and lentils well.
• Add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic.
• Finely chop the herbs and add to the mixture with salt and pepper.
• Mix everything together.
• Divide into portions and form into burger shapes.
• Heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side.
• Place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.