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  • Lentil Bulgar Burgers with Fiery Fruit Salsa

    1 vote
    Lentil Bulgar Burgers with Fiery Fruit Salsa
    Prep: 1 hours Cook: 8-10 min Servings: 4
    by BearNakedBaker
    125 recipes
    >
    Fruit salsa adds bright flavors. Serve with lime wedges for added zest. Serve a double burger and hold the BUNS!

    Ingredients

    • Salsa:
    • 1/4 cup finely chopped pineapple
    • 1/4 cup finely chopped mango
    • 1/4 cup finely chopped tomatillo
    • 1/4 cup halved grape tomatoes
    • 1 tablespoon fresh lime juice
    • 1 Serrano chili, minced
    • Burgers:
    • 1 1/2 cups water
    • 1/2 cup dried lentils
    • Cooking spray
    • 1 cup chopped onion
    • 1/4 cup grated carrot
    • 2 teaspoons minced garlic
    • 2 tablespoons tomato paste
    • 1 1/2 teaspoons ground cumin
    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon chili powder
    • 3/4 teaspoon salt, divided
    • 3/4 cup cooked Bulgar
    • 1/2 cup panko
    • 1/4 cup finely chopped fresh parsley
    • 1/2 teaspoon coarsely ground black pepper
    • 2 large egg whites
    • 1 large egg
    • 3 tablespoons canola oil, divided

    Directions

    1. 1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
    2. 2. 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.
    3. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; saute 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, Bulgar, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
    4. 4. 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

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