Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like.
- 1 large clove garlic, peeled
- 1/4 teaspoon kosher salt
- 1/2 cup walnuts, toasted (see Tips)
- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups cooked or canned (rinsed) lentils, (see Tips)
- 2 teaspoons Worcestershire sauce, vegetarian (see Note) or regular
- 3 teaspoons canola oil, divided
- 4 whole-wheat hamburger buns, toasted
- 4 pieces leaf lettuce
- 4 slices tomato, or jarred roasted red pepper
- 4 thin slices red onion
- Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire; process until the mixture just comes together in a mass. Form into four 3-inch patties (about 1/3 cup each).
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.
Tips & Notes
Make Ahead Tip: Prepare through Step 1, tightly wrap in plastic and refrigerate for up to 1 day or freeze for up to 3 months. If frozen, let defrost in the refrigerator before cooking.
Tips: To toast nuts: Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Toast chopped, small or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To cook lentils: Place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
Note: Regular Worcestershire sauce contains anchovies and is not vegetarian. Look for vegetarian Worcestershire—flavored with molasses, soy sauce and vinegar—near other bottled sauces in natural foods stores or in the natural foods section of well-stocked supermarkets.
- Servings Per Recipe 4
- Amount Per serving
- Calories 374
- % Daily values *
- 10% Saturated Fat 2g
- Trans Fat 0g
- Monounsaturated Fat 4g
- 0% Cholesterol 0mg
- 18% Potassium 615mg
- 15% Sodium 368mg
- 48% Dietary Fiber 12g
- 30% Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
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