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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.

Source: Everyday Food, April 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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33
  • GreenFoodman
    21 JUL, 2012
    loved this recipe .... simple and fast
    Reply
  • olivetree
    16 OCT, 2010
    if i don't want to use canned, would 1 cup of cooked lentils be enough?
    Reply
  • RARyan
    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!
    Reply
  • HeartsyTartsy
    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!
    Reply
  • MS10109820
    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!
    Reply

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