Lentil Burgers with Lettuce and Yogurt Recipe


Lentil Burgers with Lettuce and Yogurt
Serves 4

If you find yourself with leftover lentils, make these pan-seared patties—they’re crisper, better tasting, and more healthful than store-bought (processed) vegetable burgers. Or start from scratch; the patties are worth the time. Serve them atop lettuce leaves, as here, or tucked into whole-wheat pita pockets. 

3/4 cup French green lentils, picked over and rinsed
3 cups water
Coarse salt
1 small shallot, finely diced
2 large eggs, lightly whisked
1 cup plain fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 head lettuce, such as escarole or Bibb, leaves separated
½ cup plain yogurt
Pinch of cayenne pepper
Caper berries and thinly sliced red onion, for serving

Bring lentils and the water to a boil in a small saucepan. Reduce to a simmer, season with salt, and cook until lentils are tender, about 20 minutes. Drain and let cool completely. (If not using immediately, let cool and refrigerate lentils in cooking liquid up to 1 week.)

Combine lentils, 1/2 teaspoon salt, the shallot, eggs, breadcrumbs, and parsley in a bowl. Pulse half of mixture in a food processor until smooth (or use a potato masher); fold remaining lentil into mixture.

Heat oil in a large skillet over medium-high. Scoop 1/4 cup mixture, and shape into a 3-inch patty. Repeat with remaining mixture. Add to skillet, and cook until crisp and golden-brown, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain. Let cool slightly.

To serve, top lettuce leaves with lentil patties. Season yogurt with salt, sprinkle with cayenne, and drizzle with oil. Garnish all with parsley. Serve with caper berries and red onion.

Excerpted from Clean Slate from the editors of Martha Stewart Living (Clarkson Potter, 2014).

More meatless main dishes: 

Mushroom and Caramelized Onion Polenta

Meat-less Balls

Make a better rice bowl