Lentil Burgers with Tzatziki

Lentil Burgers with Tzatziki
Photo by Becky Luigart-Stayner

Ingredients

  • 12 arugula leaves
  • 1 cup grated peeled English cucumber
  • ½ cup grated carrot
  • 2/3 cup (2 1/2 ounces) crumbled feta cheese
  • 2 garlic cloves, crushed
  • 1 ½ cups plain low-fat yogurt
  • 1 teaspoon extra-virgin olive oil
  • + 20 more ingredients
    • 8 (1 1/2-ounce) whole wheat hamburger buns, toasted
    • ¼ cup chopped green onions
    • 1 cup chopped onion
    • 2/3 cup dried lentils
    • ¾ teaspoon dried oregano
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 1/3 cup Italian-seasoned breadcrumbs
    • ¼ cup chopped fresh flat-leaf parsley
    • 1/8 teaspoon crushed red pepper
    • 2 garlic cloves, minced
    • 2 tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound)
    • ½ teaspoon salt
    • 3 tablespoons chopped pitted kalamata olives
    • Tzatziki:
    • Patties:
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • 1/3 cup toasted wheat germ
    • ¼ cup sun-dried tomato sprinkles
    • 2 teaspoons olive oil

To prepare tzatziki, place cucumber on paper towels, and squeeze until barely moist. 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. Scrape into bowl using a rubber ...

View full recipe at My Recipes

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