Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Using a large-hole grater, grate carrot and 1/4 onion. In a small skillet heat 2 teaspoons oil over medium heat. Cook and stir grated vegetables, celery and garlic in hot oil for 4 to 5 minutes or until just crisp-tender. Remove from heat; set aside.
In a food processor process one of the hamburger buns to coarse crumbs. Measure 1/2 cup crumbs, set aside; discard any remaining crumbs. Return 1/2 cup crumbs to food processor along with almonds, oregano, lemon peel, salt, pepper and half the lentils. Process until finely ground.
In a large bowl, whisk egg. Add processed mixture, unprocessed lentils, and cooked carrot mixture; mix until combined. Let mixture stand for 20 minutes. Divide mixture evenly into four portions and roll into balls; flatten with the palms of your hands into 3/4-inch-thick patties.
Toast remaining four buns. In a large nonstick skillet heat remaining 3 teaspoons oil. Add burgers, cook over medium heat for 6 to 8 minutes or until crisp and browned and internal temperature reaches 160°F, turning once halfway through cooking time. Serve burgers on toasted bun bottoms and top with lettuce leaves, tomato slices onion slices, and toasted bun tops.