This vegetarian burger is low in energy however excessive in taste! A dill and cucumber sauce tops a hearty lentil- and mushroom-based mostly patty.
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Ingredients
Directions
1. Bring rooster broth to a boil in medium saucepan over excessive warmth. Stir in lentils; cut back warmth to low. Simmer, coated, about 30 minutes or till lentils are tender and liquid is absorbed. Cool to room temperature.
2. Place lentils, carrot and mushrooms in meals processor or blender; course of till finely chopped however not easy. (Some complete lentils ought to nonetheless be seen.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, coated, 2 to three hours.
three. Shape lentil combination into 4 (half of-inch-thick) patties. Spray massive skillet with cooking spray; warmth over medium warmth. Cook patties over medium-low warmth about 10 minutes or till browned on either side.
four. Meanwhile, for sauce, mix yogurt, cucumber, mint, dill, black pepper, salt and scorching pepper sauce, if desired, in small bowl. Serve sauce over burgers.
Nutrition Information:
Calories: 124 energy, Carbohydrates: 21 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 166 mg, Fiber: 1 g
Exchanges per serving: half of Bread/Starch, 21/2 Vegetable, half of Meat.
Copyright Diabetic Cooking.
