Lentil & Almond Burgers

By cook_kjacook_kja

Ingredients

• 6 C Water
• 1 C Brown Lentils or Green French Lentils (see note below)
• 2 Tbsp EVOO, divided
• 3/4 C Finely Chopped Carrot
• 1/3 C Finely Chopped Shallots (about 2 medium)
• 1/3 C Finely chopped Celery (about 1 stalk)
• 1/4 C Sliced Almonds
• 1 Tsp Chopped Fresh Thyme
• 1/2 Tsp Salt
• 1/4 Tsp Freshly Ground Pepper
• 1 Large Egg Yolk, lightly beaten
• 1 Tbsp Lemon Juice
• French green lentils are smaller and firmer than brown lentils. they cook more quickly too, about 20 minutes. They can be found in natural-foods stores and some larger supermarkets

Details

Servings 4

Preparation

Step 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.

Meanwhile, heat 1 Tbsp 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 C of the cooked lentils. Pulse several times, scraping down the sides once or twice, until 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.

form the lentil mixture into 5-6 patties. Heat the remaining 1 Tbsp of oil in a large non-stick skillet, preferably cast-iron, over medium-high heat. Add patties and cook for 3-4 minutes, turn gently and continue to cook until lightly browned and heated through, 3-4 minutes more. Serve immediately