Categories: vegetarian, veggie-burger

Ingredients

• 3/4 cup toasted walnuts, cooled
• 1/3 cup plain dried breadcrumbs
• 3 garlic cloves, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 3/4 cup lentils, cooked, drained, and cooled
• 4 tablespoons olive oil
• 1 large egg

Directions

1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

2. In a large bowl, whisk egg. Add lentil

3. mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

4. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.

5. Serve with Yoghurt Cilantro Sauce.

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