My lovely Turkish daughter-in-law has shared many recipes with our family. I transformed her original lentil log recipe (a traditional Turkish appetizer) into these lentil burgers. For a spicier burger, you can add hot chili powder or crushed red chili peppers. —Sheila Joan Suhan, Scottdale, Pennsylvania,
Ingredients
- 2-1/4 cups water, divided
- 1 cup dried red lentils, rinsed
- 1 cup bulgur (fine grind)
- 1-1/2 teaspoons salt, divided
- 6 tablespoons canola oil, divided
- 1 large onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 large egg, lightly beaten
- 6 green onions, sliced
- 3 tablespoons chopped fresh parsley
- 8 flatbreads wraps
- 8 tablespoons Sriracha mayonnaise
- TOPPINGS: Lettuce leaves, sliced tomato and sliced onions
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Directions
Place 2 cups water and lentils in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until tender and liquid is absorbed, 15-20 minutes.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remining 1/4-cup water, one tablespoon at a time to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties.
In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise and toppings of your choice.
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Nutrition Facts
1 burger: 434 calories, 23g fat (2g saturated fat), 1mg cholesterol, 780mg sodium, 54g carbohydrate (2g sugars, 16g fiber), 16g protein.
