lentil walnut burgers for mom

Last month was my mom's bday, and in proper Nelson/Bealmear tradition I asked my Mom what she wanted me to cook up for her "birthday dinner". Her reply was "oh, whatever you want", this reply is like a death sentence. Whatever I want???!!! The vaguness of her answer left endless pile of recipes at my feet, or more literally, at my fingertips. I searched the web and found this tasty recipe for Lentil Walnut burgers on a blog called Love and Olive Oil. I adapted this recipe from their site.

The burgers did tend to fall apart and they also remained a little raw in the middle. I would suggest making smaller sized patties and/or covering them while they cook. This made approximately 7 burger sized patties. Taste the mixture before frying, I think I added more salt. They tasted fabulous though and I would definitely make them again! The photo does not do them justice!!!!

Lentil Walnut Burgers
Ingredients
3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup dry lentils, cooked, drained, and cooled- I used red lentils
4 tablespoons olive oil
1 large egg
Yogurt-Cilantro Sauce:
3/4 cup plain low-fat yogurt- I used the thick greek kind
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves 2 teaspoons dried dill A dash or 2 of rice vinegar
1 tablespoon fresh lemon juice salt and pepper to taste

Directions
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).
In a large bowl, whisk egg. Add lentil mixture; 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.
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.
In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
Assemble burgers and top with yogurt sauce, tomatoes, sliced red onion, tomato, and lettuce.