Это предварительный просмотр рецепта "Lentil Bulgar Burgers with Fiery Fruit Salsa".

Рецепт Lentil Bulgar Burgers with Fiery Fruit Salsa
by BearNakedBaker

Lentil Bulgar Burgers with Fiery Fruit Salsa

Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

Serve a double burger and hold the BUNS!






Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 4

Хорошо сочетается: tossed salad

Wine and Drink Pairings: all of the above

Ингредиенты

  • 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

Инструкции

  1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
  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. 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. 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