Lentil Burgers with Dill Sauce
Ingredients
| Lentils | 1 Cup (16 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Diced onion | 1/2 Cup (8 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Whole wheat bread slices | 2 , crumbled | |
| Whole | wheat flour | |
| Egg whites | 2 | |
| Horseradish | 1 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Dijon mustard | 1 Tablespoon | |
| Oregano | 1/2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Sage | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Whole wheat buns | 8 | |
| For dill sauce | ||
| Buttermilk | 1/2 Cup (8 tbs) , made from skim yogurt | |
| Low | fat cottage cheese | |
| Nonfat yogurt | 1 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon |
Directions
MAKING
1) Take a large saucepan and cook the first 5 ingredients in it for about 40 minutes or until all water is absorbed.
2) Add all the remaining ingredients and mix nicely together.
3) Divide the prepared mixture into 8 portions and spoon onto a non-stick surface. Flatten each portion to the size of a burger.
4) Cook in a non-stick pan until both sides turn light brown in color.
5) FOR THE DILL SAUCE: Take a blender container and process all ingredients in it until smooth.
SERVING
6) Serve the burgers with Dill sauce on whole-wheat buns.
Recipe Summary
Nutrition Facts
Serving size
Calories 292Calories from Fat 30
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 401 mg16.71%
Total Carbohydrates 44 g14.7%
Dietary Fiber 10 g40%
Sugars 8 g
Protein 21 g42%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
