Name: Veggie Burgers with Pomegranate Ketchup
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 1/2 c. raisins; 1/4 c. chopped roasted almonds; 1/2 lb. white mushrooms; 1 c. steamed shelled edamame; 2 1/2 c. cooked green or brown lentils; 2 c. cooked Israeli couscous; 2 1/2 tsp. curry powder; 1 tbsp. fresh lemon juice; 2 tsp. ground dried porcini; kosher salt; 1 1/2 tbsp. canola oil; 3 burger buns; 1/2 c. ketchup; 1 tbsp. pomegranate molasses; Mesclun greens tossed with lemon juice and sautéed mushrooms

Step 1In 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.

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

Step 3Mix 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.

Veggie Burgers with Pomegranate Ketchup

Ingredients

Directions

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