Cumin-Spiced Red Lentil Burgers

[Guest guest]

Cumin-Spiced Red Lentil Burgers

 

1 1/2 cups red lentils (see Note)

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 medium carrots, finely chopped

3 garlic cloves, minced

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

3/4 cup plain, dry bread crumbs

1/4 cup coarsely chopped parsley leaves

2 large eggs, lightly beaten

1 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup plain low-fat yogurt

1 teaspoon fresh lemon juice

 

In a large saucepan, cover the lentils with cold water by 2 inches and bring

to a boil over high heat. Reduce the heat to moderate and simmer the lentils

until they are very tender, about 10 minutes. Drain the lentils well.

Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive

oil. Add the onion and cook over moderately high heat, stirring frequently,

until golden, about 6 minutes. Add the carrots and two-thirds of the garlic

and cook until the carrots begin to soften, about 4 minutes. Stir in the

cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3

tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into

sixteen 1/4-cup burgers. Line a baking sheet with foil. Brush the foil and

both sides of the burgers with the remaining 1/4 cup of olive oil. Broil

until golden, about 3 minutes per side. Meanwhile, in a small bowl, mix the

yogurt with the lemon juice and the remaining garlic and 1 tablespoon of

parsley. Serve the burgers hot, with the yogurt sauce on the side. Yielfd 4

servings.

 

 

 

[Guest guest]

This looks great, I'm going to try it soon. I have been looking for a tasty

" burger " recipe where the patties actually hold together well and I hope

this will be it.

Thanks a bunch,

Kate

 

 

Stubblejumpers Café

http://stubblejumperscafe.pnn.com/6853-the-front-page

 

 

On Thu, Jul 24, 2008 at 12:50 PM, Keema Desilva <keemamyah wrote:

 

> Cumin-Spiced Red Lentil Burgers

>

>

>

 

 

 

[Guest guest]

One of the secrets that I find to keeping a non-meat burger together is to

shape them and then put them on a pan in the freezer for about 20 minutes.

They get firm enough to stay together then.

 

Diane

 

Come blog with me at

http://cookingandeatingwithdiane.blogspot.com/

 

_____

 

suzanne bellerive

 

This looks great, I'm going to try it soon. I have been looking for a tasty

" burger " recipe where the patties actually hold together well and I hope

this will be it.

Thanks a bunch,

 

..