Veggie Burgers With Pomegranate Ketchup

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 the couscous and process until coarsely chopped.

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.

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

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

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

Combine the ketchup with the pomegranate molasses.

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.