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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: 35 mins
    total time: 35 mins
  • servings: 4

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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

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.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, April 2008

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Reviews (6)

  • 17 Jan, 2013

    Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
    Russell's Thursday Lunch
    Nutritious and Delicious!

  • 21 Jul, 2012

    loved this recipe .... simple and fast

  • 16 Oct, 2010

    if i don't want to use canned, would 1 cup of cooked lentils be enough?

  • 16 Apr, 2009

    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!

  • 15 Apr, 2009

    * 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!

  • 15 Apr, 2009

    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!