Mediterranean Veggie Burgers with Mint-Yogurt Sauce
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Mediterranean Veggie Burgers with Mint-Yogurt Sauce calories by ingredient
Introduction
I am so happy with this recipe, It's so delicious and very surprised at how low the calories are per serving. As 4 servings it is 300 calories, and as 10 servings it's 120 calories. LOVE the combination of veggies and carbs, but not too much carbs.Inspired by http://www.marthastewart.com/314080/medite
rranean-veggie-burgers-with-mint-y?cen
ter=852566&gallery=359927&slide=281896 I am so happy with this recipe, It's so delicious and very surprised at how low the calories are per serving. As 4 servings it is 300 calories, and as 10 servings it's 120 calories. LOVE the combination of veggies and carbs, but not too much carbs.
Inspired by http://www.marthastewart.com/314080/medite
rranean-veggie-burgers-with-mint-y?cen
ter=852566&gallery=359927&slide=281896
Number of Servings: 10
Ingredients
-
2 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
1 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
2 Tbsp thinly sliced fresh mint leaves
Paprika powder, 1 tbsp
Cumin, 1 tbsp
Hot Sauce, 1 tbsp
Veggie Frozen: Carrots, peas, green beans & corn, 400 gram
1.5 Cup Panko Bread Crumbs
Tips
Add Spices as needed and per taste. Add Yogurt or avocado as a side. These burgers are very customizable.
Directions
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