Meatless Monday: Greek-Style Lentil Burgers


 I made these burgers last week.  The recipe is from Vegetarian Times. I didn’t grill them.  I fried them in a little olive oil.  I added a bit more bread crumbs to help them stick together better.  Yummy with spicy sweet potato fries.  I also liked them wrapped in a tortilla with some feta cheese.
 Serves 8
  • Burgers
  • 1/2 cup dried lentils
  • 2 Tbs. olive oil
  • 1 small onion, chopped (about 1 cup)
  • 1/2 red bell pepper, diced (1/2 cup)
  • 4 cloves garlic, minced (about 4 tsp.)
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 cup loosely packed parsley leaves
  • 1/2 cup pitted kalamata olives
  • 2 large eggs
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup plain breadcrumbs
  • 3/4 cup grated carrots
  • 1/2 tsp. baking powder
  • Tzatziki Sauce
  • 2 cups plain lowfat yogurt
  • 1 medium cucumber, peeled, seeded, shredded and drained
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 tsp. lemon zest
  • 1 tsp. chopped fresh mint
  • 1 tsp. chopped fresh parsley


To make Burgers:

1. Cook lentils according to package directions. Drain.

2. Heat oil in skillet over medium heat. Add onion and bell pepper, and sauté 7 minutes. Stir in garlic.

3. Blend chickpeas, parsley, olives, eggs, cumin, coriander, salt and
pepper in food processor 2 minutes, or until smooth. Stir chickpea
mixture, breadcrumbs, carrots and baking powder into lentils. Shape into
8 patties. Layer patties between plastic wrap and freeze.

To make Tzatziki Sauce:

4. Combine all ingredients in small bowl.

5. Preheat grill to high. Brush frozen patties with oil, and cook 6 minutes on each side. Serve burgers with sauce.

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