Recipe by Skippy [BW]
These burgers go great inside pitas with feta cheese and tomatoes, also with Tzatziki Sauce
Top Review by Dr. Jenny
We really enjoyed these burgers! They had great flavor and consistency. I used a tzatziki left over from a falafel recipe that I enjoyed that was similar in ingredients because I needed to use it up. I will use the one posted with this recipe next time. I will be making these again. They are very good. Thanks for posting!
- 1⁄2 cup dried lentils
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1⁄2 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup fresh parsley leaves
- 1⁄2 cup kalamata olive, pitted
- 2 large eggs
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 cup plain breadcrumbs
- 3⁄4 cup grated carrot
- 1⁄2 teaspoon baking powder
- 2 cups plain low-fat yogurt
- 1 medium cucumber, peeled, seeded, shredded and drained
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon of fresh mint, chopped
- 1 teaspoon fresh parsley, chopped
Directions See How It's Made
- For Burger:.
- Cook lentils according to package directions. Drain.
- Heat oil in skillet over medium heat, add onion and bell pepper and sauté for 7 minutes. Stir in garlic.
- Blend chickpeas, parsley, olives, eggs,cumin, coriander, salt and pepper in food processor 2 minutes or until smooth.
- Stir chickpea mixture, bread crumbs, onion and bell pepper, and carrots into lentils.
- Shape into 8 patties. Wrap in plastic wrap and freeze.
- Preheat grill to high. Brush frozen patties in oil. Cook 6 minutes on each side.
- For Sauce:.
- Combine all ingredients in a small bowl and mix together.