Veggie Burgers

 Christopher Baker
Serves 4 Hands-On Time: 15m Total Time: 45m

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.
By Kate Merker,  June 2009

Quick Tip

Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

Nutritional Information

  • Per Serving
  • Calories 288Calories From Fat 72
  • Protein  14g
  • Carbohydrate  43g
  • Sugar  6g
  • Fiber  7g
  • Fat  8g
  • Sat Fat  2g
  • Sodium  684mg
  • Cholesterol  53mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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