Lentil Burgers with Tzatziki

Name: Lentil Burgers with Tzatziki
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 12 arugula leaves; 0 teaspoons freshly ground black pepper; 118 milliliters grated carrot; 0 teaspoons crushed red pepper; 158 milliliters dried lentils; 237 milliliters grated peeled English cucumber; 355 milliliters fat-free, less-sodium chicken broth; 71 grams 2/3 cup crumbled feta cheese; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, crushed; 2 garlic cloves, minced; 59 milliliters chopped green onions; 79 milliliters Italian-seasoned breadcrumbs; 3 Tbsps chopped pitted kalamata olives; 355 milliliters plain low-fat yogurt; 1 teaspoon extra-virgin olive oil; 2 teaspoons olive oil; 237 milliliters chopped onion; 1 teaspoons dried oregano; 1 teaspoons salt; 59 milliliters sun-dried tomato sprinkles; 2 tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound); 79 milliliters toasted wheat germ; 43 grams whole wheat hamburger buns, toasted

The recipe Lentil Burgers with Tzatziki could satisfy your Mediterranean craving in approximately 45 minutes. This recipe serves 8. One serving contains 212 calories, 12g of protein, and 6g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up kalamatan olives, less-sodium chicken broth, pepper, and a few other things to make it today.

Instructions

To prepare tzatziki, place cucumber on paper towels, and squeeze until barely moist.

Ingredients you will need

Cucumber

Tzatziki

Equipment you will use

Paper Towels

Place in a medium bowl. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand for 5 minutes.

Ingredients you will need

Spread

Yogurt

Equipment you will use

Paper Towels

Bowl

Scrape into bowl using a rubber spatula.

Equipment you will use

Spatula

Bowl

Add the salt, crushed garlic, green onions, and extra-virgin olive oil; chill.

Ingredients you will need

Extra Virgin Olive Oil

Green Onions

Garlic

Salt

To prepare patties, heat 2 teaspoons oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion; saut 2 minutes or until tender. Stir in oregano, red pepper, and garlic; cook for 30 seconds, stirring constantly. Stir in broth, lentils, and sun-dried tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender; drain. Cool.

Ingredients you will need

Sun Dried Tomatoes

Red Pepper

Lentils

Oregano

Garlic

Broth

Onion

Place lentil mixture, cheese, and the next 6 ingredients (cheese through black pepper) in a food processor; pulse until coarsely ground. Divide lentil mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Ingredients you will need

Black Pepper

Cheese

Lentils

Equipment you will use

Food Processor

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add patties, and cook for 3 minutes. Turn patties over, and cook over medium heat 3 minutes.

Spread 1 tablespoon tzatziki evenly on each bun top and bottom. Arrange the arugula, patties, and tomato slices over bottom halves of buns; top with remaining bun halves.

Ingredients you will need

Tomato Slices

Tzatziki

Arugula

Spread

Roll

Note: You can freeze any uncooked lentil patties for up to 1 month: Separate the patties with wax paper, place in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze. Thaw in refrigerator before cooking.

Ingredients you will need

Lentils

Equipment you will use

Ziploc Bags