• 6servings
  • 85minutes
  • 450calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, B12, C, E
MineralsCopper, Natrium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) raisins

  2. 1/4 cup(s) chopped roasted almonds

  3. 1/2 pound(s) white mushrooms

  4. 1 cup(s) steamed shelled edamame

  5. 2 1/2 cup(s) cooked green or brown lentils

  6. 2 cup(s) cooked Israeli couscous

  7. 2 1/2 teaspoon(s) curry powder

  8. 1 tablespoon(s) fresh lemon juice

  9. 2 teaspoon(s) ground dried porcini

  10. Kosher salt

  11. 1 1/2 tablespoon(s) canola oil

  12. 3 burger buns , split and toasted

  13. 1/2 cup(s) ketchup

  14. 1 tablespoon(s) pomegranate molasses

  15. Mesclun greens tossed with lemon juice and sauteed mushrooms , for serving

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the raisins and almonds and process until finely chopped. Add the mushrooms and process until coarsely chopped. Add the edamame, lentils, and half of the couscous, and process until coarsely chopped. In a small bowl, dissolve the curry in the lemon juice and add to the processor along with the porcini, and process to a coarse paste. Fold in the remaining couscous and season with salt. Form the mixture into 6 patties, about 1 inch thick.

  2. In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.

  3. Mix ketchup and pomegranate molasses. Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and sautéed mushrooms, and serve.


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