By Sidra Forman
There are so many ways to make a great veggie burger. This recipe is a delicious and quick option. The baking soda is the secret ingredient that makes a great crispy crust while the burger remains moist inside. Try throwing one on the grill this summer as a heart-healthy alternative to a traditional hamburger. I suggest serving the burger on a whole grain roll with mustard and a slice of summer tomato. Enjoy!
¼ cup red lentils
¼ cup barley
¼ cup cracked wheat
1/2 cup frozen edamame
1 Tbsp shredded onion
1 tsp sodium-free baking soda
¼ tsp salt
Black pepper to taste
Smart Balance™ Omega Non-Stick Cooking Spray
1. In a large pot combine red lentils, barley and cracked wheat with 1 1/2cup water. Bring to boil, reduce to a simmer and cook for 15 minutes. Mix in edamame, onion, baking soda, salt and pepper. Remove mixture from the heat.
2. Preheat a large heavy-bottom skillet over medium heat.
3. In a food processor, puree ½ of the lentil mixture and place in a large mixing bowl. Add the remainder to the bowl and mix thoroughly. Divide in quarters and shape into four burgers.
4. Spray the hot skillet with cooking spray and cook burgers until brown on one side, about 5 minutes. Flip and cook on the other side until brown, about 3 additional minutes. Another option is to cook the burger outdoors on the grill.
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