Lentil-Barley Burgers with Fiery Fruit Salsa

Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest. From Cooking Light - 315 per serving

Lentil-Barley Burgers with Fiery Fruit Salsa

Photo by Beepers


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Salsa:$

  • ¼

    cup finely chopped pineapple $

  • ¼

    cup finely chopped mango $

  • ¼

    cup finely chopped tomatillo

  • ¼

    cup halved grape tomatoes $

  • 1

    tablespoon fresh lime juice $

  • 1

    serrano chile, minced

  • Burgers:

  • cups water

  • ½

    cup dried lentils

  • Cooking spray

  • 1

    cup chopped onion $

  • ¼

    cup grated carrot $

  • 2

    teaspoons minced garlic

  • 2

    tablespoons tomato paste

  • teaspoons ground cumin

  • ¾

    teaspoon dried oregano

  • ½

    teaspoon chili powder $

  • ¾

    teaspoon salt, divided

  • ¾

    cup cooked pearl barley

  • ½

    cup panko (Japanese breadcrumbs)

  • ¼

    cup finely chopped fresh parsley

  • ½

    teaspoon coarsely ground black pepper $

  • 2

    large egg whites $

  • 1

    large egg $

  • 3

    tablespoons canola oil, divided

Directions

1. To prepare salsa, combine first 6 ingredients; cover and refrigerate. 2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are 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. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 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. 4. Divide mixture into 8 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 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.


Nutrition

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