• 35minutes
  • 754calories

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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 raisins

  2. 1/4 cup roasted almonds, chopped

  3. 1/2 lb white mushroom

  4. 1 cup shelled edamame , steamed

  5. 2 1/2 cups cooked green lentils or 2 1/2 cups cooked brown lentils

  6. 2 cups cooked israeli couscous

  7. 2 1/2 teaspoons curry powder

  8. 1 tablespoon fresh lemon juice

  9. 2 teaspoons ground dried funghi porcini

  10. kosher salt

  11. 1 1/2 tablespoons canola oil

  12. 3 -6 hamburger buns, split and toasted

  13. 1/2 cup ketchup

  14. 1 tablespoon pomegranate molasses

  15. mesclun , tossed with lemon juice

  16. sauteed mushroom

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the raisins and almonds and process until finely chopped.

  2. Add the mushrooms and process until coarsely chopped.

  3. Add the edamame, lentils and half the couscous and process until coarsely chopped.

  4. In a small bowl, stir the curry powder into the lemon juice and add to the processor along with the porcini and process to a coarse paste.

  5. Remove to a bowl, fold in the remaining couscous and season with salt, to taste.

  6. Form the mixture into 6 patties, about 1 in thick.

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

  8. Combine the ketchup with the pomegranate molasses.

  9. Arrange the bun halves on plates, and spread them with the pomegranate ketchup. Place a patty on each bun, top with mesclun greens and sauteed mushrooms. Top with second half of bun, if using. Serve.


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