Veggie Burgers

Total Time:
2 hr 5 min
Prep:
25 min
Inactive:
1 hr
Cook:
40 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • Burgers:
  • 1 cup green lentils, picked through and rinsed thoroughly
  • 1/4 cup pearl barley
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon finely chopped fresh ginger
  • 1 1/2 teaspoons curry powder
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 cup fresh bread crumbs
  • 1 whole egg plus 1 egg white, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 sesame burger buns or pocket pitas
  • Toppings:
  • 1/2 cup goat cheese, (2 to 3 ounces), room temperature
  • 1/4 cup whole milk yogurt
  • Lettuce, sliced cucumber, radish, and/or a squeeze of fresh lime juice
Directions

Put the lentils and barley in a saucepan with cold water to cover by about 2 inches. Season with salt, and bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils and barley tender, about 20 minutes. Drain excess liquid and put the beans and grain into a large bowl. Cool.

Meanwhile, melt the butter in skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute more. Cool slightly and then add to the lentils and barley.

Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste. Puree 1 cup of the burger mix in a food processor until smooth. Return purree back to the bowl and mix well. Form mixture into 6 burgers (about 1/2 cup each). Place on a plate and refrigerate for 1 hour.

Preheat oven to 400 degrees F.

Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat. Season burgers with salt and pepper and cook 3 burgers, turning once, until golden brown on both sides, about 5 minutes in all. Transfer the browned burgers to a baking sheet. Repeat with the remaining oil and burgers. Transfer burgers to the oven, and cook until firm, about 10 minutes.

Meanwhile lightly toast buns or pitas. Mix the goat cheese and yogurt in a small bowl until smooth, season with salt and pepper. Put the burgers on the buns, and top with cheese and lettuce, cucumber, radish, and/or a squeeze of lime juice, if desired. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.


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    7 Reviews
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    Amazing. Prep was a bit labor intensive, but well worth it. I made no real adjustments except that I did not use "fresh" bread crumbs (I used store-bought) and used fat free greek yogurt instead of whole milk for the toppings. I will definitely be making these again.
    These burgers are awesome! Plus- They're pretty cheap and easy to make. The burgers have a lovely curry flavor and fragrance. No adjustments are necessary, although you could add chopped red bell peppers or mushrooms if you wanted to up the fresh veggies. I've also subbed flax meal mixed with water for the eggs in a pinch, so you could do that if you're on a vegan diet. I use Greek yogurt for the spread, and I've used the fat free kind mixed with the goat cheese, and it still tasted great. Definitely a keeper recipe! I make these a couple of times a month. Served with oven baked sweet potato fries and salad.
    one word "Awesome" here are my tips...
     Follow the recipe axactly and you will end up with a totally awesome recipe for everyone including meat-eaters.
     
     Biggest tip...just because it calls for 1 cup of lentils and 1/2 cup barley - this so makes enough for 6 people. I doubled it thinking it wouldn't make enough and ended up with 16 burgers - I am thinking they will freeze well.
     
     my neice said that they would have been better with a pita type of bun and serving with a cucumber sauce.
    We made this recipe as a trial to veggie burgers...not a favorite in our house. These were sooooo good they asked to have them again. The batch I made was rather large so the next day I crumbled the leftover cooked burgers and made veggie tacos. Yummy!
     I also have added chopped mushrooms to the mix.
     I've been telling all my friends about this recipe.
    I think these are more accurately named Bean Curry Burgers. There really aren't too many vegetables in them, and the curry was overpowering. I'd suggest cutting down, esp. if you're serving these to kids.
    I've never made veggie burgers at home before, I'm so glad this was my first try because now I will definitely make more. I didn't used 4 pearl onions because that is what I had and replaced the ginger with thai basil. It has a nice kick and great for me! What a treat.
    gegegeg
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