Monday, June 6, 2011

Lentil & Quinoa Veggie Burgers

The following is a recipe my daughter, Sarah, used on Saturday night to make an awesome dinner (EVEN deemed "delish" by some 20-something meat-eating males!).  She got this recipe from Women's Health Magazine.  These burgers were accompanied by some equally-tasty baked sweet potato "fries".   Sorry there are no pictures!  We were too busy chowing-down!

Lentil Quinoa Burgers w/ Sauteed Mushrooms
1/2 cup quinoa 1 can (19 oz) lentils, rinsed 1/2 cup plain bread crumbs 1 egg, lightly beaten 2 gloves garlic, chopped 2 tsp cumin powder 1/3 cup cilantro Juice of half a lemon 1/2 cup walnut pieces 1 Tbsp butter 1/2 lb crimini mushrooms, sliced 1/4 cup dry red wine 2 tsp vegetable oil 6 100% whole-grain buns 
1. In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool. 
2. In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they're incorporated. Form into 6 patties. 
3. Preheat grill to medium. Meanwhile, melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in wine and cook for another 5 minutes. 
4. Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes. Serve burgers on buns and top with sauteed mushrooms. 
Makes 6 servings. Per serving: 445 cal, 15 g fat (3 g sat), 62 g carbs, 13 g fiber, 305 mg sodium, 19 g protein

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