Lentil-Barley Vege Burgers

Submitted by CaliforniaJan

"Barley is an ancient grain that provides fiber and a ton of nutrients in these very tasty vege burgers. From March 2010 Cooking Light."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 1⁄2 cups water
• 1⁄2 cup dried lentils
• 1 cup chopped onion
• 1⁄3 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 breadcrumbs (Japanese breadcrumbs)
• 1⁄4 cup finely chopped fresh parsley
• 1⁄2 teaspoon ground black pepper
• 2 large egg whites
• 1 large egg
• 3 tablespoons canola oil, divided

directions

1. Combine 1 1/2 cuts water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until 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.
2. Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray. Add onion and carrot; saute 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.
3. Divide mixture into 6 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 3 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 3 patties. Serve with a spicy fruit salsa or we've enjoyed them as a regular burger in a bun and with cheese.

Reviews

[docshar]

sorry you lost me on canola / vegetable oil

 

[jessi_mcg]

Let me start by saying this is absolutely going into my Best of 2013 cookbook. Yum! These are the best veggie burgers I have made yet. The flavor is mild (and open to lots of variation, IMHO) and the structure is fantastic. I didn't have an hour to let the mixture rest--maybe 30 minutes? They still held together great, and stayed together as I fried them even though I reduced the oil. Since it is ZWT I added a teensy bit of harissa at the table--yum. Even my 12 month old wee one ate 2!! Made for ZWT 9, Gourmet Goddesses.