Categories: Burgers, Vegetarian

Ingredients

• 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 chile, minced
• Burgers:
• 3/4 cups water
• 1/4 cup dried lentils
• Cooking spray
• 1/2 cup chopped onion
• 1/8 cup grated carrot
• 1 teaspoons minced garlic
• 1 tablespoons tomato paste
• 3/4 teaspoons ground cumin
• 1/3 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt, divided
• 1/3 cup cooked pearl barley
• 1/4 cup panko (Japanese breadcrumbs)
• 1/8 cup finely chopped fresh parsley
• 1/4 teaspoon coarsely ground black pepper
• 1 large egg whites
• 1 large egg
• 2 tablespoons canola oil, divided

Directions

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; sauté 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, barley, 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 with salsa.

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