Fast & Easy Dinner: Veggie Burgers With Mint-Yogurt Sauce

Ingredients

4 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
5 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
1/4 cup thinly sliced fresh mint leaves
1/2 cup plain low-fat yogurt
1 head Bibb lettuce

Directions

1. In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
2. Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
3. Dividing evenly, shape mixture into four 3 1/2-inch patties.
4. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
5. In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper.
6. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Serves 4.

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