Lentil-Barley Burgers with Fiery Fruit Salsa

Lentil-Barley Burgers with Fiery Fruit Salsa
Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.
Ingredients
    Salsa:
    1/4 cup finely chopped pineapple
    1/4 cup finely chopped mango
    1/4 cup finely chopped tomatillo
    1/4 cup halved grape tomatoes
    1 tablespoon fresh lime juice
    1 serrano chile, minced
    Burgers:
    1 1/2 cups water
    1/2 cup dried lentils
    Cooking spray
    1 cup chopped onion
    1/4 cup grated carrot
    2 teaspoons minced garlic
    2 tablespoons tomato paste
    1 1/2 teaspoons ground cumin
    3/4 teaspoon dried oregano
    1/2 teaspoon chili powder
    3/4 teaspoon salt, divided
    3/4 cup cooked pearl barley
    1/2 cup panko (Japanese breadcrumbs)
    1/4 cup finely chopped fresh parsley
    1/2 teaspoon coarsely ground black pepper
    2 large egg whites
    1 large egg
    3 tablespoons canola oil, divided

Preparation
    1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
    2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
    3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
    4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

Maureen Callahan, Cooking Light
MARCH 2010
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