Lentil-Barley Burgers with Fiery Fruit Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest. Ingredients:
1/4 cup finely chopped pineapple |
1/4 cup finely chopped mango |
1/4 cup finely chopped tomatillo |
1/4 cup halved grape tomatoes |
1 tablespoon fresh lime juice |
1 serrano chile, minced |
1 1/2 cups water |
1/2 cup dried lentils |
cooking spray |
1 cup chopped onion |
1/4 cup grated carrot |
2 teaspoons minced garlic |
2 tablespoons tomato paste |
1 1/2 teaspoons ground cumin |
3/4 teaspoon dried oregano |
1/2 teaspoon chili powder |
3/4 teaspoon salt, divided |
3/4 cup cooked pearl barley |
1/2 cup panko (japanese breadcrumbs) |
1/4 cup finely chopped fresh parsley |
1/2 teaspoon coarsely ground black pepper |
2 large egg whites |
1 large egg |
3 tablespoons canola oil, divided |
Directions:
1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
2. 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.
3. 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.
4. Divide mixture into 8 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 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.
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