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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
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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.

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