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.
- 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
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.
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.
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.
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.