BlogyCash 2
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This vegetarian burger is low in energy however excessive in taste! A dill and cucumber sauce tops a hearty lentil- and mushroom-primarily based patty.
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Ingredients
Directions
1. Bring hen broth to a boil in medium saucepan over excessive warmth. Stir in lentils; scale 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 entire 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 (1/2-inch-thick) patties. Spray giant 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 sizzling 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: 1/2 Bread/Starch, 21/2 Vegetable, 1/2 Meat.
Copyright Diabetic Cooking.
