Lentil Almond Burgers

These vegetarian burgers are just the thing to have on hand if youre
rushing around or have company for the holidays. Keep them in the
fridge or freezer, and pull them out to have on buns or on their own
with sliced tomatoes and relish. Or try them with roasted potatoes and
roasted broccoli.

6 cups water
1 cup brown lentils or green French lentils (see note)
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten (or flaxseed substitute)
1 tablespoon lemon juice

Bring water to a boil in a large saucepan. Stir in lentils, reduce
heat to medium-low and simmer until very tender and beginning to break
down, about 25 minutes for brown lentils or 30 minutes for green
lentils. Drain in a fine-mesh sieve.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium
heat. Add carrot, shallots and celery and cook, stirring, until
softened, about 3 minutes. Add almonds, thyme, salt and pepper;
continue cooking until the almonds are lightly browned, about 2
minutes. Transfer the mixture to a food processor; add 1 cup of the
cooked lentils. Pulse several times, scraping down the sides once or
twice, until the mixture is coarsely ground.

Transfer to a large bowl; stir in the remaining lentils. Let cool
for 10 minutes. Mix in egg yolk (or flaxseed) and lemon juice. Cover
and refrigerate for 1 hour.

Form the lentil mixture into 5 patties. Heat the remaining 1
tablespoon oil in a large non-stick skillet, preferably cast-iron,
over medium-high heat. Add the patties and cook for 3 to 4 minutes.
Turn gently and continue to cook until lightly browned and heated
through, 3 to 4 minutes more. Serve immediately, or allow to cool then
freeze.

Note: French green lentils are smaller and firmer than brown lentils.
They cook more quickly, too, in about 20 minutes. They can be found in
natural-foods stores and some larger supermarkets.

Nutrition per serving: 228 calories; 9 g fat (1 g saturated fat, 6g
mono unsaturated fat); 41 mg cholesterol; 27 g carbohydrates; 11 g
protein; 7 g fiber; 276 mg sodium; 467 mg potassium.

Nutrtion Bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber
(40% dv), Iron (20% dv), Potassium (16% dv).

1 Carbohydrate Servings.

Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono).


--
Rec.food.recipes is moderated by Tracy Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/