Categories: Burgers

Ingredients

• 1 small clove garlic, peeled
• 1/8 teaspoon kosher salt
• 1/4 cup walnuts, toasted (see Tips)
• 1 slices whole-wheat sandwich bread, crusts removed, torn into pieces
• 1/2 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1/8 teaspoon freshly ground pepper
• 3/4 cups cooked or canned (rinsed) lentils (see Tips)
• 1 teaspoons Worcestershire sauce, vegetarian (see Note) or regular
• 1 1/2 teaspoons canola oil, divided
• 2 whole-wheat hamburger buns, toasted
• 2 pieces leaf lettuce
• 2 slices tomato or jarred roasted red pepper
• 2 thin slices red onion

Directions

1. 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).

2. 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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