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I am late for this month's Lentil theme JFI#3 (Jihva for ingredients) hosted by Sailu. I hope she accepts my late entry. I made Lentil-Walnut burger for our mini in-house barbeque for 4th of July. I saw them made on TV (pbs - channel 13) few weeks ago and wanted to give them a try(above pic is courtesy pbs tv). Adding cumin and coriander powders gave the burgers an Indian taste. I made Indira’s Sesame buns and had our burgers with mayo, ketchup and cheese. Really healthy and not very difficult to put together.


Servings

810 burgers

Total time

40 minutes

Cuisines

American


Ingredients

  • (1.25l) fish stock (Green - cooked, drained and cooled)
  • (1.25l) fish stock (Toasted - cooled)
  • ⅓ cup breadcrumbs (Dried - (I used 3 potato bread slices and it worked just fine))
  • 3 cloves garlic
  • 2 tsp cumin (Ground)
  • 2 tsp coriander (Ground)
  • (1.25l) fish stock (flakes)
  • 1 egg (Large)
  • 1 tbsp olive oil
  • to taste Salt Pepper (and)


Method

  1. In a food processor, combine walnuts, breadcrumbs (or bread slices), garlic, cumin, coriander, pepper flakes, salt (I used 1 ½ tsp and it was just right, but if you eat less salt, reduce the amount), and ¼ tsp pepper; process until finely ground.
  2. Add lentils and oil; pulse until coarsely chopped (some lentils should remain whole).
  3. In a large bowl, whisk egg and add lentil mixture; mix well.
  4. Divide mixture into equal size parts; roll into balls, and flatten with the palm of your hand into ¾ inch thick patties (I made 9 medium size patties).
  5. Heat a large nonstick skillet. Spray with non-stick cooking spray.
  6. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a spatula, 8 to 10 minutes per side.
  7. Serve hot.

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