Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

Source: Everyday Food, April 2008

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews

Be the first to comment!

Related Topics