lentil burgers with tzatziki

So, I think that I’m fairly modest when it comes to the things I cook and bake, but I feel the need to brag a little about this meal.  I have been wanting to make veggie burgers for quite some time and I finally got around to it this week.  I warned that I was having veggie burgers with tzatziki for dinner, and if he wanted to do his own thing for dinner I would understand.  Being the great boyfriend he is, he insisted on eating them with me, tzatziki and all.  


I ended up giving him the plate I pictured, so he started eating while I was still putting mine together.  I was still in the kitchen when he yelled from his living room “Tay these are awesome!”  Um, excuse me?  I walked into the living room and said, “What’d you say?”  He replied “I said these are really good!  Especially this white sauce.”  


After finally getting to sit down and eat myself, I couldn’t have agreed more.  The “burgers” were flavorful and hearty, and the tzatziki (the “white sauce” Marc was referring to) topped them off perfectly.   The only thing I would do different next time would be to eat them in pitas instead of on buns.  I felt like the buns were too thick and took away from the burgers, so I ended up eating mine with half of a bun.      

Lentil Burgers
adapted from Cooking Light


1 tsp olive oil
1 cup chopped white onion
3/4 tsp dried oregano
1/8 tsp red pepper flakes
2 cloves garlic, minced
1 1/2 cups low sodium chicken broth
2/3 cup dried lentils
2/3 cup crumbled feta cheese
1/3 cup bread crumbs (I used whole wheat)
1 tsp Italian seasoning
1/2 cup grated carrot
1/3 cup wheat germ
1/4 cup flat leaf parsley, chopped
Salt and pepper, to taste
Cooking spray, or additional olive oil for coating pan
6-8 buns or pitas
Spinach
Tomato slices


Directions:


In large skillet, heat olive oil over medium heat.  Add the onions and saute until softened, about 5 minutes.  Add the oregano, red pepper flakes, and garlic, cook one more minute.  


Stir in chicken broth and dried lentils.  Bring to a boil, cover, reduce heat, and simmer for 35 minutes or until lentils are tender.  Drain and cool.  


Meanwhile, combine the feta cheese, breadcrumbs, carrots, wheat germ, parsley, and salt and pepper to taste in food processor.  Pulse until coarsely ground.  Transfer mix to large bowl.  


Place lentil and onion mixture in food processor and pulse until pureed.  Mix with breadcrumb mixture in bowl (don’t be afraid to get in there and use your hands!) until completely combined.  


Form into 6-8 patties, depending on how large you want your burgers.  


Heat cooking spray or olive oil in large skillet over medium-high heat.  Place patties into skillet and cook 3 minutes on each side.  

Place on bun or in pita and top with tzatziki (recipe below), spinach, and tomatoes.

Tzatziki
adapted from Cooking Light

1 cup grated hothouse cucumber, peeled before grated
1 1/2 cups plain low-fat yogurt
1/2 tsp salt
2 cloves garlic, crushed
2 tsp chives
1 tsp olive oil

Directions:

Strain yogurt over paper towels (the recipe says to use a cheese cloth, so use that if you have one, but I have no idea what that even is).  I put paper towels in my strainer and let the yogurt sit on top of the paper towels overnight.  I’m pretty sure 30 minutes would have done the trick too.

Combine the strained yogurt, cucumber, salt, garlic, chives, and olive oil.  Keep chilled.

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