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Nutty Lentil Burgers with Mint Yogourt Dressing

1/2 cup (125 mL) low-fat plain yogourt
1/4 cup (60 mL) fresh mint leaves, chopped
1 tsp (5 mL) white wine vinegar
1 clove garlic, minced
Pinch salt and pepper
3/4 cup (180 mL) walnuts, chopped and toasted
1/3 cup (80 mL) bread crumbs
2 garlic cloves, minced
2 tsp (10 mL) cumin powder
2 tsp (10 mL) coriander powder
Pinch red pepper flakes
3/4 cup (180 mL) lentils, cooked, drained, and cooled
1 Tbsp (15 mL) extra-virgin olive oil
1 large egg
4 small whole grain pitas

In a bowl stir together yogourt, mint, vinegar, and garlic. Season with salt and pepper and set aside.

In a food processor or blender combine walnuts, bread crumbs, garlic, cumin, coriander, pepper flakes, salt, and pepper; process until finely ground. Add lentils and 1 Tbsp (15 mL) oil; pulse until coarsely chopped but not overly blended.

In a large bowl whisk egg. Add lentil mixture to egg; mix well and form into patties. Grill lentil burgers over medium heat for 3 to 4 minutes per side.

Cut tops off pita pockets and stuff with lentil burgers; drizzle with yogourt sauce and any other desired toppings. Makes 4 patties.

Nutrition facts per burger, pita, and sauce: 319 calories; 13 g protein 16 g total fat (2 g sat. fat, 0 g trans fat)); 34 g carbohydrates; 7 g fibre; 255 mg sodium