Back to Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad All Reviews for Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes When combining the burger ingredients in the food processor, don’t overprocess; you want some small chunks to remain to give the patties a nice texture.
Gallery Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes When combining the burger ingredients in the food processor, don’t overprocess; you want some small chunks to remain to give the patties a nice texture.
Cook’s Notes
When combining the burger ingredients in the food processor, don’t overprocess; you want some small chunks to remain to give the patties a nice texture.
Reviews (5)
Add Rating & Review 32 Ratings 5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
Reviews (5)
Add Rating & Review 32 Ratings 5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
Add Rating & Review
32 Ratings 5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
32 Ratings 5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
32 Ratings 5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
5 star values: 8 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 07/21/2012 loved this recipe .... simple and fast Martha Stewart Member Rating: Unrated 10/16/2010 if i don't want to use canned, would 1 cup of cooked lentils be enough? Martha Stewart Member Rating: Unrated 04/16/2009 This is great, thanks! I have used the flax seed/water combo in oatmeal cookies before and I actually got more compliments on those cookies than when I had made them with the egg! Martha Stewart Member Rating: Unrated 04/15/2009 * Ener-G Egg Replacer - follow directions on box. * 2 tbsp cornstarch = 1 egg * 2 tbsp arrowroot flour = 1 egg * 2 tbsp potato starch = 1 egg * 1 heaping tbsp soy powder 2 tbsp water = 1 egg * 1 tbsp soy milk powder 1 tbsp cornstarch 2 tbsp water = 1 egg. * 1 banana = 1 egg in cakes. * 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes! Martha Stewart Member Rating: Unrated 04/15/2009 Is there a substitue for eggs? My friend is a veggie but she's allergic to eggs...and most of Martha's receipes have eggs. Please help!Martha Stewart Member
Rating: Unrated 07/21/2012
loved this recipe …. simple and fast
Rating: Unrated
Rating: Unrated 10/16/2010
if i don’t want to use canned, would 1 cup of cooked lentils be enough?
Rating: Unrated 04/16/2009
This is great, thanks! I have used the flax seed/water combo in oatmeal cookies before and I actually got more compliments on those cookies than when I had made them with the egg!
Rating: Unrated 04/15/2009
- Ener-G Egg Replacer - follow directions on box. * 2 tbsp cornstarch = 1 egg * 2 tbsp arrowroot flour = 1 egg * 2 tbsp potato starch = 1 egg * 1 heaping tbsp soy powder 2 tbsp water = 1 egg * 1 tbsp soy milk powder 1 tbsp cornstarch 2 tbsp water = 1 egg. * 1 banana = 1 egg in cakes. * 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Is there a substitue for eggs? My friend is a veggie but she’s allergic to eggs…and most of Martha’s receipes have eggs. Please help!
All Reviews for Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
