Ingredients
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- 1 clove(s) (large) garlic, peeled
- 1/4 teaspoon(s) kosher salt
- 1/2 cup(s) walnuts, toasted (see Tips)
- 2 slice(s) whole-wheat sandwich
bread, crusts removed, torn into pieces - 1 tablespoon(s) chopped fresh marjoram, or 1 teaspoon dried
- 1/4 teaspoon(s) freshly ground pepper
- 1 1/2cup(s) cooked or canned lentils (see Tips), rinsed if canned
- 2 teaspoon(s) Worcestershire sauce, vegetarian (see Note) or regular
- 3 teaspoon(s) canola oil, divided
- 4 whole-wheat hamburger buns, toasted
- 4 piece(s) leaf lettuce
- 4 slice(s) tomato or jarred roasted red pepper
- 4 slice(s) (thin) red onion
Directions
- 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.
Exchanges: 3 1/2 starch, 2 lean meat, 2 1/2 fat Carbohydrate Servings: 2 1/2 NutritionBonus: Folate (46% daily value), Iron (27% dv), Magnesium (26% dv), Potassium & Zinc (18% dv).
Tips & Techniques
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