Lentil Burgers

Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.

INGREDIENTS

1 large clove garlic ; peeled
1/4 tsp kosher salt
1/2 cup walnuts ; toasted
2 slices whole-wheat sandwich bread ; crust removed and torn into pieces
1 tbsp fresh marjoram ; chopped
1/4 tsp pepper ; freshly ground
1 1/2 cups cooked ; lentils
2 tsp Worcestershire sauce ; vegetarian
3 tsp Canola Oil ; divided
4 whole-wheat hamburger buns ; toasted
4 pieces leaf lettuce
4 slices tomato
4 slices red onion

Servings

INSTRUCTIONS

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.

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%.

NOTES

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.

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Lentil Burgers

1 large clove garlic peeled
1/4 tsp kosher salt 
1/2 cup walnuts toasted
2 slices whole-wheat sandwich bread crust removed and torn into pieces
1 tbsp fresh marjoram chopped
1/4 tsp pepper freshly ground
1 1/2 cups cooked lentils
2 tsp Worcestershire sauce vegetarian
3 tsp Canola Oil divided
4  whole-wheat hamburger buns toasted
4 pieces leaf lettuce 
4 slices tomato 
4 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.

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Nutrition

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Serving Size: 1 Serving (461g)
Recipe Makes: 4 Servings

Calories: 440
Calories from Fat: 154 (35%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 8.1g
Cholesterol 2.5mg		1 %
Sodium 474.9mg		16 %
Potassium 689.7mg		18 %
Total Carbohydrate 61.8g		18 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 55.7g
Protein 13.8g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 440

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