Lentils and vegetables combine with spices and herbs for a unique taste treat. Lentils provide the protein. With a meatless burger this delicious you won't even miss the meat!
Makes 4 servings
|1||can (about 14-1/2 ounces) fat-free reduced-sodium chicken broth*|
|1||cup dried lentils, rinsed and sorted|
|1||small carrot, grated|
|1/4||cup coarsely chopped mushrooms|
|1/4||cup plain dry bread crumbs|
|3||tablespoons finely chopped onion|
|2||to 4 cloves garlic, minced|
|1||teaspoon dried thyme, crushed|
|Nonstick cooking spray|
|1/4||cup plain fat-free yogurt|
|1/4||cup chopped seeded cucumber|
|1/4||teaspoon dried dill weed, crushed|
|1/2||teaspoon dried mint leaves, crushed|
|1/4||teaspoon black pepper|
|Dash hot pepper sauce (optional)|
- Bring chicken broth to a boil in medium saucepan over high heat. Stir in lentils; reduce heat to low. Simmer, covered, about 30 minutes or until lentils are tender and liquid is absorbed. Let cool to room temperature.
- Place lentils, carrot and mushrooms in food processor or blender; process until finely chopped but not smooth. (Some whole lentils should still be visible.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2 to 3 hours.
- Shape lentil mixture into four 1/2-inch-thick patties. Coat large skillet with cooking spray; heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on each side.
- For sauce, combine yogurt, cucumber, dill, mint, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.
|Serving Size:||1 Lentil Burger with about 1 tablespoon sauce (without roll)|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
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