Walnut Lentil Burgers

INGREDIENTS

3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 heaped Tbs egg replacer

Yogurt-Cilantro Sauce:
3/4 cup plain low-fat non-dairy yogurt
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice

DIRECTIONS

1 - In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

2 - In a large bowl, combine lentil mixture with egg replacer; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

3 - Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.

4 - In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.

5 - Assemble burgers and top with yogurt sauce, sliced red onion, tomato, and lettuce.

COMMENTS

I found this recipe online on PBS of all places! I double the spices for a burger with more kick!

DATE SQUARES

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1 1/2 cups rolled quick oats
1 cup light-brown sugar, firmly packed
1/2 teaspoon baking soda
Date Paste (recipe follows)

DIRECTIONS

1 - Heat oven to 350 degrees.
2 - Butter an 8-by-8-by-2-inch pan, and set aside.
3 - In a large bowl, combine flour, oats, brown sugar, and baking soda. Add
butter, and blend with fingertips until mixture resembles coarse crumbs.
4 - Transfer two-thirds of the dough into prepared pan, and press into bottom and up sides.
5 - Spread date paste over bottom layer of the dough.
6 - Cover with remaining dough.
7 - Bake until golden brown, about 35 minutes.
8 - Cool completely in pan on a wire rack. Invert on to a plate, then back onto a cutting board. Cut into 2-inch squares.

DATE PASTE

INGREDIENTS

2 cups dates, pitted and diced
Juice and zest of 1 lemon
Pinch of salt
2 cup water

DIRECTIONS

1 - Place dates in small saucepan with 1 cup of water, lemon zest, and juice.
2 - Cook over medium heat until soft, about 12 minutes.
3 - Remove from heat, cool completely before using.

COMMENTS

I actually got this off of a Martha Steward cooking show one day. I've made it several times - and it si delicious, and very heavy.