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.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 360 g, Fat 15 g, Fiber 11 g, Protein 13 g
MEDITERRANEAN VEGGIE BURGERS
DH and I made this recipe last night. It is from the Once Again Brand of products listed in an ad in the Vegetarian Times. I was really glad we tried this recipe. We really enjoyed it. Do use a nice store bought or homemade tzatziki sauce on top of the burgers as they benefit from the added moisture. While the ingredient list looks long, most go right into a food processor and it does not take long to prep at all.
Provided by Dr. Jenny
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in the food processor. Pulse until the garbanzo beans are mostly smooth. DO NOT over-process--a few chunks are fine.
- Scoop the mixture into a bowl and fold in the roasted red peppers, feta, and olives.
- Spray a cookie sheet well with pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.
- Bake the burgers in the oven for 20 minutes. Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown.
- Serve on a toasted burger bun with lettuce, tomato and tzatziki sauce if desired.
Nutrition Facts : Calories 419.9, Fat 17.8, SaturatedFat 4.1, Cholesterol 42.1, Sodium 1365.9, Carbohydrate 52, Fiber 9.3, Sugar 2.1, Protein 15.6
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