Sunday, March 20, 2011

Lentil-Barley Burgers

I’m a big fan of veggie burgers.  They make me feel like I’m eating healthy (or at least cancelling out my unhealthiness).   I went on this crazy health kick last year in which I went on a bit of a healthy food shopping spree and stocked up on bags of barley, lentils, bulgur wheat and the like.  The health kick didn’t last long.  After I purchased these items, they got tucked away in a cabinet never again to be seen until today. 

At last, almost a year later, I broke out the lentils and barley for some Lentil-Barley Burgers.   Instead of the fruit salsa in the recipe, I made a black bean mango salsa that went along well with the burgers.   One thing I failed to do before making these was to read the directions prior to cooking.  I didn’t see that the burger mixture had to firm up in the fridge for an hour.  By the time I got to cooking, I was already starving, so I skipped that step.  I found that the burger patty still stayed together fine.

I loved these veggie burgers!  They had a lot of great flavors and I liked the chunky texture of the lentils and barley.  I’m definitely going to make these again sometime.  

 Healthy and delicious

Lentil-Barley Burgers wth Fiery Fruit Salsa
From Cooking Light, March 2010
Prep Time: 1 hr
Cook Time: 10 min
Serves: 8 patties


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


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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