Greek-Style Lentil Burgers
Chef Nicole Palitti tucks these burgers inside pitas with feta and tomatoes.
- ½ cup dried lentils
- 2 Tbs. olive oil, plus more for brushing patties
- 1 small onion, chopped (1 cup)
- ½ red bell pepper, diced (½ cup)
- 4 cloves garlic, minced (4 tsp.)
- 1 15-oz. can chickpeas, rinsed and drained
- 1 cup loosely packed parsley leaves
- ½ cup pitted kalamata olives
- 2 large eggs
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 cup plain breadcrumbs
- ¾ cup grated carrots
- ½ tsp. baking powder
- 2 cups plain low-fat yogurt
- 1 medium cucumber, peeled, seeded, shredded, and drained
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. lemon zest
- 1 tsp. chopped fresh mint
- 1 tsp. chopped fresh parsley
1. To make Burgers: Cook lentils according to package directions. Drain.
2. Heat oil in skillet over medium heat. Add onion and bell pepper, and sauté 7 minutes. Stir in garlic.
3. Blend chickpeas, parsley, olives, eggs, cumin, coriander, salt, and pepper in food processor 2 minutes, or until smooth. Stir chickpea mixture, breadcrumbs, carrots, and baking powder into lentils. Shape into 8 patties. Layer patties between plastic wrap, and freeze.
4. To make Tzatziki Sauce: Combine all ingredients in small bowl.
5. Preheat grill to high. Brush frozen patties with oil, and cook 6 minutes on each side. Serve Burgers with Tzatziki Sauce.
July/August 2007 p.70