Ingredients Jump to Instructions ↓

  1. 3/4 cup toasted walnuts

  2. 1/3 cup plain dried breadcrumbs

  3. 3 cloves garlic, coarsely chopped

  4. 1 tablespoon minced jalapeno pepper

  5. 2 teaspoons ground cumin

  6. 2 teaspoons ground coriander

  7. 1/4 to 1/2 teaspoon crushed red pepper flakes

  8. Coarse salt and freshly ground pepper

  9. 3/4 cup lentils, cooked, drained, and cooled

  10. 1/4 cup grated onion

  11. 4 tablespoons olive oil

  12. 1 large egg

  13. 4 large pitas

  14. Yogurt-Cilantro Sauce , for serving

  15. Sliced avocado, for serving

  16. Cherry tomatoes, halved, for serving

Instructions Jump to Ingredients ↑

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

  2. In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

  3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.


Send feedback