Lentil Burgers
Makes 8 3-inch burgers
1
small
onion, chopped
1/2
cup
dry short-grain brown rice
1/2
cup
dry lentils
3/4
teaspoon
salt
2
cups
water
1
medium
celery stalk, finely chopped
1
small
carrot, finely chopped
2
teaspoons
stone-ground mustard
1
teaspoon
garlic powder
1
vegetable oil spray
In a medium saucepan, combine onion, rice, lentils, salt, and water. Bring to a slow simmer, then cover and cook for about 50 minutes, or until rice and lentils are tender and all the water has been absorbed.
Add carrot, celery, mustard, and garlic powder to the hot lentil mixture. Stir to mix, then chill completely (you can make the patties while the mixture is still warm, but forming is much easier once it is chilled).
Form mixture into 3-inch patties. Lightly coat a large non-stick skillet with vegetable oil spray. Cook patties over medium heat for about 4 minutes per side, or until lightly browned.
Per burger
- Calories: 89
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Calories from Fat: 5.5%
- Cholesterol: 0 mg
- Protein: 4.3 g
- Carbohydrates: 17.3 g
- Sugar: 1 g
- Fiber: 3.7 g
- Sodium: 246 mg
- Calcium: 17 mg
- Iron: 1.4 mg
- Vitamin C: 1.5 mg
- Beta Carotene: 497 mcg
- Vitamin E: 0.1 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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