Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lentil Burger Salad Bowl
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 471
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 8 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 13 grams
- Sugar
- 17 grams
- Protein
- 13 grams
It takes just a handful of wholesome pantry staples — lentils, brown rice, onion, cumin and lemon — to make a plant-based burger that’s truly more than the sum of its parts. Inspired by Mujadara, the comforting Middle Eastern rice and lentil dish, these simple patties add protein, fiber and earthy depth to a fresh salad of lightly dressed greens, briny olives, pickled beets and a cooling spoonful of storebought tzatziki to tie everything together. These patties can be made ahead of time and are perfect for meal prep.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 471
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 8 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 13 grams
- Sugar
- 17 grams
- Protein
- 13 grams
Ingredients
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Directions
- Heat the frozen rice as the label directs. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until soft and very browned, about 6 minutes. Add the cumin and stir to toast, about 20 seconds, then add the lentils, rice and 1/2 teaspoon salt. Stir until heated through and dry, 2 to 3 minutes. Add the lemon zest and season with salt and pepper, if needed.
- Transfer the mixture to a food processor and pulse until it clumps and holds together. Form into 12 mounds (a scant 1/4 cup each) on a small baking sheet and cool in the freezer, 10 minutes.
- Meanwhile, wipe out the skillet and reserve. Toss the lettuce in a large bowl with 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Divide among 4 shallow bowls. Top with the carrot, pickled beets, tzatziki and olives, leaving room for the patties.
- Shape the lentil mounds into 1/2-inch-thick patties. Heat the remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Add the patties and cook until dark brown and crusty, 2 to 3 minutes per side. Add the patties to the bowls.
