Fast & Easy Dinner: Veggie Burgers With Mint-Yogurt Sauce

Fast & Easy Dinner: Veggie Burgers With Mint-Yogurt Sauce

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,


Veggie Burgers With Mint-Yogurt Sauce

Veggie Burgers With Mint-Yogurt Sauce


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


  1. 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.
  2. 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.
  3. Dividing evenly, shape mixture into four 3 1/2-inch patties.
  4. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
  5. In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper.
  6. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Serves 4.

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