Veggie Burgers With Pomegranate Ketchup
photo by ForeverMama
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1⁄2 cup raisins
- 1⁄4 cup roasted almonds, chopped
- 1⁄2 lb white mushroom
- 1 cup shelled edamame, steamed
- 2 1⁄2 cups cooked green lentils or 2 1/2 cups cooked brown lentils
- 2 cups cooked israeli couscous
- 2 1⁄2 teaspoons curry powder
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground dried funghi porcini
- kosher salt
- 1 1⁄2 tablespoons canola oil
- 3 -6 hamburger buns, split and toasted
- 1⁄2 cup ketchup
- 1 tablespoon pomegranate molasses
- mesclun, tossed with lemon juice
- sauteed mushroom
directions
- In a food processor, combine the raisins and almonds and process until finely chopped.
- Add the mushrooms and process until coarsely chopped.
- Add the edamame, lentils and half the couscous and process until coarsely chopped.
- In a small bowl, stir the curry powder into the lemon juice and add to the processor along with the porcini and process to a coarse paste.
- Remove to a bowl, fold in the remaining couscous and season with salt, to taste.
- Form the mixture into 6 patties, about 1 in thick.
- In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, about 6 minutes.
- Combine the ketchup with the pomegranate molasses.
- Arrange the bun halves on plates, and spread them with the pomegranate ketchup. Place a patty on each bun, top with mesclun greens and sauteed mushrooms. Top with second half of bun, if using. Serve.
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Reviews
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I have never made a veggie burger before from scratch, but one needs to venture out now-and-then. I’m glad I tried this recipe seeing that it is healthy and filled with nutrients. I made about 2/3 of the recipe and it gave me 5 burgers. I added a bit of demi-glace and some drops of Worcestershire sauce to the mix to add more of a beefy taste. Prior to cooking, sprinkled a bit of Montreal seasoning on both sides, because that’s what we normally do to our burgers. The ketchup with pomegranate and the arugula was a great accompaniment and we also topped it off with sliced red onions. The texture was a bit delicate and think that it needs more of a binder, so had to be a bit careful so as not to have the burger come apart. We enjoyed these burgers and are willing to try even more veggie burgers. Thanks for sharing, duonyte! Made it for Only the Lonely Tag game.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!