Lentil Burgers with Coriander Yogurt

These vegetarian burgers are a great substitute for hamburgers. They get their crispiness from rice crumbs, lot’s of flavor from all the veggies and a bit of texture from the walnuts. I made them with green (Puy) lentils as well as orange ones, and I although they were both good, we preferred the green version. We love them with sweet potato fries and coriander yogurt (see below).

adapted from www.wholefoodsmarket.com

Serves 6

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 small carrot, finely chopped
  • 1 small zucchini, finely chopped
  • 1 stick celery, finely chopped
  • 1/2 cup chopped button mushrooms
  • 2 small cloves garlic, minced
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked brown rice, divided
  • 1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
  • 1 egg, lightly beaten
  • 1 cup rice crumbs, for breading
  • 2 tablespoons olive oil, divided

Method

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one. Put 1 cup of rice crumbs in a shallow bowl and coat each patty with the crumbs.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining olive oil and patties. Serve hot.

Coriander Yogurt

Even though it takes a little planning, drained yogurt is a great substitute for the very rich “Greek” yogurt. It can be used sweetened (it’s delicious with maple syrup and fresh orange juice) as a fruit topping or with crumbles or cakes and savory as a dip for raw veggies, with naan bread or other Indian food, or as a side for BBQ dishes. Parsley and chives can be substituted for the coriander.

Ingredients

1 kg plain low fat yogurt

2 handful chopped fresh coriander, chopped

4 spring onions, white and light green parts only, thinly sliced

3 cloves garlic, finely minced (garlic press is best)

1 tablespoon lemon juice

1 tablespoon olive oil

Sea salt and freshly ground pepper to taste

Directions

  1. Place colander over bowl and line with cheese cloth
  2. Pour yogurt onto cheese cloth-lined colander and cover with plastic wrap. Place in refrigerator over night or at least 5 hours
  3. Remove drained yogurt from colander and discard liquid (whey)
  4. Mix yoghurt with coriander, spring onions, garlic, lemon juice, olive oil, salt and pepper
  5. Taste and adjust with more salt, pepper, lemon juice or oil if necessary
  6. Serve along side sweet potato fries and lentil-walnut-burgers

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