The vegetarians at your next barbeque will thank you for this unique twist on the veggie burger. The delicate patties are chock-full of fresh herbs and veggies, and the beans and nuts make it hearty enough for a main course.
Ingredients
6 cups water
1 cup brown lentils
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk
1 tablespoon lemon juice
Cooking Instructions
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. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick 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.
