Mediterranean Veggie Burgers with Mint-Yogurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 medium carrots3 tablespoons fresh lemon juice3 tablespoons olive oil4 scallions, thinly slicedCoarse salt and ground pepper1 whole-wheat hamburger buns 1 can (15 ounces) lentils, rinsed, drained, and patted dry1 large egg2 Tbsp thinly sliced fresh mint leavesPaprika powder, 1 tbsp Cumin, 1 tbsp Hot Sauce, 1 tbsp Veggie Frozen: Carrots, peas, green beans & corn, 400 gram1.5 Cup Panko Bread Crumbs
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.
Serving Size: 4
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.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 119.7
- Total Fat: 2.4 g
- Cholesterol: 18.5 mg
- Sodium: 166.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.9 g
- Protein: 7.0 g
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