Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
- Comments()
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 4 medium carrots
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 4 scallions, thinly sliced
- Coarse salt and ground pepper
- 5 whole-wheat hamburger buns
- 1 can (15 ounces) lentils, rinsed, drained, and patted dry
- 1 large egg
- 1/4 cup thinly sliced fresh mint leaves
- 1/2 cup plain low-fat yogurt
- 1 head Bibb lettuce
Directions
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In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
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Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
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Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
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In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.
Cook's Note
The food processor is such a handy tool here. Shredding carrots for the salad and blending canned lentils and other ingredients for the burgers is done in mere seconds.
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Russell's Thursday Lunch
Nutritious and Delicious!
loved this recipe .... simple and fast
if i don't want to use canned, would 1 cup of cooked lentils be enough?
This is great, thanks! I have used the flax seed/water combo in oatmeal cookies before and I actually got more compliments on those cookies than when I had made them with the egg!
* Ener-G Egg Replacer - follow directions on box.
* 2 tbsp cornstarch = 1 egg
* 2 tbsp arrowroot flour = 1 egg
* 2 tbsp potato starch = 1 egg
* 1 heaping tbsp soy powder 2 tbsp water = 1 egg
* 1 tbsp soy milk powder 1 tbsp cornstarch 2 tbsp water = 1 egg.
* 1 banana = 1 egg in cakes.
* 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Is there a substitue for eggs? My friend is a veggie but she's allergic to eggs...and most of Martha's receipes have eggs. Please help!