Ingredients
4 medium carrots
3 tbsp. fresh lemon juice
3 tbsp. olive oil
4 scallions
Coarse salt
ground pepper
5 whole-wheat hamburger buns
1 can lentils
1 large egg
1/4 c. thinly sliced fresh mint leaves
1/2 c. plain low-fat yogurt
1 head Bibb lettuce
Preparation
Step 1In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.Step 2Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.Step 3Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.Step 4In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
