Lentil-Barley Burgers

Since the girl declared herself a vegetarian 4 years ago, we've been on the hunt for flavorful, kid-friendly vegetarian recipes.  It's so easy to just pop a frozen chik patty or a veggie burger in the toaster oven, and at times we do rely on them.  But my goal is to have a variety of healthy, home-made, frozen vegetarian foods on hand for the girl's meals.  This lentil-barley burger is perfect!

Lentil-Barley Burgers
(Cooking Light)

Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

Total: 2 hours
Yield: 4 servings (serving size: 2 patties and 1/4 cup salsa)

Ingredients

• 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 pearl barley
• 1/2  cup  panko (Japanese breadcrumbs)
• 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

1. 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.

2. 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.

3. 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.

Cooking Light published a recipe for Fiery Fruit Salsa to serve with the burgers.  Here's that recipe as well:

Fiery Fruit Salsa
(Cooking Light)

Mis together, cover, and refrigerate:

• 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

Nutritional Information :

Serving Size:  2 patties, 1/4 cup Salsa;  Calories: 315;  Fat:  12.8g (sat 1.2g,mono 6.8g,poly 3.5g);  Protein:  12.8g:  Carbohydrate:  39.2g;  Fiber:  9.5g;  Cholesterol:  53mg;  Iron:  3.9mg;  Sodium:  539mg;  Calcium:  60mg