Good Eats Club

Lentil Walnut Veggie Burger

Apparently, we had no idea that veggie burgers with bacon was a trend, but people keep telling us that it’s true. Regardless, some of you will scoff at the idea of making a veggie burger, let alone eating one, but they’re much better than the frozen Boca kind and you can’t eat hamburgers every day, can you?

This recipe comes from PBS’ Everyday Food which is not a show we really watch, but does have some simple recipes.

Now, this recipe does require a food processor, but a blender on “pulse” or a hand blender should be fine. Really, you could probably not bother with one, but it will make the mixing a pain in the ass.

You can feel free to follow the directions or substitute your own spices as well. Canned lentils works fine in place of fresh lentils. We were short on cumin the day we made these but used an Indian blend that had some cloves. It worked well and made the burgers more complex.

Plus, you can add some serious spice since the yogurt cilantro sauce will offset the heat. With regards to the sauce, it’s really easy to make and inspires a bunch of new combinations – yogurt+dill, yogurt+mint, etc.

The nice thing about this lentil-walnut burger, as opposed to a black bean or mushroom veggie burger, is its consistency is heartier and more appealing to carnivores (as least to your author). Of course, topping anything with bacon helps.

Aside from traditional burger buns, we also used English Muffins that were more like Bay’s than the Thomas‘. We accompanied this with some sweet potato fries, which we baked in the oven as opposed to frying.

Lentil Walnut Veggie Burger with Bacon