Main dish, combination meal
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
1 large clove garlic , peeled
¼ teaspoon kosher salt
½ cup walnuts , toasted
2 slices whole-wheat sandwich bread , crusts removed, torn into pieces
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
¼ teaspoon freshly ground pepper
1 ½ cups cooked or canned (rinsed) lentils
2 teaspoons Worcestershire sauce , vegetarian or regular
3 teaspoons canola oil , divided
4 whole-wheat hamburger buns , toasted
4 pieces leaf lettuce
4 slices tomato or jarred roasted red pepper
4 thin slices red onion
- Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire; process until the mixture just comes together in a mass. Form into four 3-inch patties (about 1/3 cup each).
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.
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