Rating: 4.5 stars
28 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

Maureen Callahan
Recipe by Cooking Light March 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

total:
2 hrs
Yield:
4 servings (serving size: 2 patties and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine first 6 ingredients; cover and refrigerate.

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  • To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

  • Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

Nutrition Facts

315 calories; fat 12.8g; saturated fat 1.2g; mono fat 6.8g; poly fat 3.5g; protein 12.8g; carbohydrates 39.2g; fiber 9.5g; cholesterol 53mg; iron 3.9mg; sodium 539mg; calcium 60mg.
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