Lentil-Barley Burgers with Fiery Fruit Salsa
(from Amanda_Rose’s recipe box)
Prep time: 60 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Mediterranean, Sandwiches, Vegetarian
Ingredients
- Burgers:
- 3/4 cups water
- 1/4 cup dried lentils
- Cooking spray
- 1/2 cup chopped onion
- 1/8 cup grated carrot
- 1 teaspoons minced garlic
- 1 tablespoons tomato paste
- 3/4 teaspoons ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, divided
- 1/3 cup cooked pearl barley
- 1/4 cup panko (Japanese breadcrumbs)
- 1/8 cup finely chopped fresh parsley
- 1/4 teaspoon coarsely ground black pepper
- 1 large egg
- 2 tablespoons canola oil, divided
- Salsa:
- 1/8 cup finely chopped pineapple
- 1/8 cup finely chopped mango
- 1/8 cup finely chopped tomatillo
- 1/8 cup halved grape tomatoes
- 1 tablespoon fresh lime juice
- 1/2 serrano chile, minced
Directions
-
To prepare salsa, combine first 6 ingredients; cover and refrigerate.
-
To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
-
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
-
Divide mixture into 2 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 2 patties; cook 3 minutes on each side or until browned. Serve with salsa.