Over the holidays my girlfriend Elizabeth, who lives in Spain, came to visit me in San Francisco. While she was here, all she wanted to eat were veggie burgers — a dish that is sadly missing from Spanish cuisine. "You know," I said, "you could always make them!"
Although she's not the most advanced home cook, this recipe is simple, quick, and healthy. The patties are a mixture of ground lentils, mint, and scallions. A tangy yogurt sauce and carrot salad on the side give this meal a Mediterranean feel that's sure to please Elizabeth's meat-loving Spanish boyfriend.
To make this hearty burger tonight,
- 4 medium carrots
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 4 scallions, thinly sliced
- Coarse salt and ground pepper
- 5 whole-wheat hamburger buns
- 1 can (15 ounces) lentils, rinsed, drained, and patted dry
- 1 large egg
- 1/4 cup thinly sliced fresh mint leaves
- 1/2 cup plain low-fat yogurt
- 1 head Bibb lettuce
- 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.
- Main Dishes, Beans