= Makes: 8 patties
= Serving size: 2 patties
= Active time: 30 minutes
= Total time: 30 minutes
I love the combination of the lentils and chewy barley. I like to use hulled barley, usually found in health food stores. This has everything in it: fruits, veggies, grain, and protein. It’s a great lunch to pack. These can be cooked and frozen.
For salsa:
Ingredients
¼ cup finely chopped pineapple
¼ cup finely chopped tomatillo
1 tablespoon fresh lime juice
¼ mango, finely chopped
¼ cup grape tomatoes, halved
1 serrano pepper, minced
For burgers:
Ingredients
½ cup dried lentils
1½ cups water
Non-aerosol cooking spray
1 cup peeled and chopped onion
¼ cup grated carrot
2 teaspoons peeled and minced garlic
2 tablespoons tomato paste
1 teaspoon ground cumin
¾ teaspoon dried oregano
1½ teaspoons chili powder
¾ teaspoon salt
¾ cup cooked pearled barley
2 large eggs, beaten
¼ cup finely chopped fresh parsley
½ teaspoon ground black pepper
½ cup dry quinoa, cornmeal, or oatmeal
3 tablespoons canola or vegetable oil
STEP 1: Chop all the salsa ingredients and mix together in bowl. Cover and chill in the refrigerator.
STEP 2: In a medium-size pot, simmer the lentils in water for 15 to 20 minutes, or until tender. Drain the lentils, place half in a large bowl, and puree the other half in a blender or food processor. Add pureed lentils to the whole lentils in the bowl and mix.
STEP 3: Heat a large skillet over medium-high heat. Coat the pan with the cooking spray and add the onions and carrots. Sauté until tender, about 5 minutes.
STEP 4: Add the garlic to the pan and cook for 2 minutes, stirring. Next add the tomato paste, cumin, oregano, chili powder, and ¼ teaspoon of the salt, cooking for 1 more minute, stirring.
STEP 5: Add the cooked onion-carrot mixture to the lentils in a large bowl. Add the remaining ½ teaspoon salt, the cooked barley, eggs, parsley, pepper, and quinoa or cornmeal. Mix well and put in the refrigerator for 1 hour or until firm. These can be made the night before.
STEP 6: To cook, heat a large skillet over medium-high heat with ½ tablespoon of the oil. Divide the lentil mixture into 8 portions and place flattened patties into the pan. Cook for 3 minutes on each side, or until just browned. Serve with the salsa.
This recipe can be multiplied. The patties will keep, wrapped individually, in the freezer for up to three months. Date and label! The salsa cannot be frozen.
VARIATIONS:
• Add some cayenne pepper.
• Use Almost Homemade Salsa in place of fruit salsa.
• Use brown rice in place of barley.
GOES WELL WITH:
• Roasted vegetables
• Sliced apples
• Spring mix and Italian Vinaigrette Dressing
Per serving: Calories 350, Calories from Fat 130, Total Fat 14g (22% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 610mg (25% DV), Carbohydrates 44g (15% DV), Dietary Fiber 12g (48% DV), Sugars 8g, Added Sugars: 0g, Protein 13g, Vitamin A 45%, Vitamin C 40%, Calcium 8%, Iron 25%.