Veggie Burgers

Veggie Burgers
 Christopher Baker
Serves 4
15
minutes
45
minutes

Ingredients

1/4
cup
couscous
1
large
egg
1/4
cup
sunflower seeds
1
15-ounce can lentils, rinsed
1
medium carrot, coarsely grated
1/2
medium red onion, finely chopped
1
tablespoon
fresh lemon juice
kosher salt and black pepper

Directions

  1. In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.
  2. In a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.
  3. Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until charred and heated through, 4 to 5 minutes per side. Serve on rolls with the desired toppings.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 72
  • Protein 14 g
  • Carbohydrate 43 g
  • Sugar 6 g
  • Fiber 7 g
  • Fat 8 g
  • Sat Fat 2 g
  • Sodium 684 mg
  • Cholesterol 53 mg
What does this mean? See Nutrition 101.