Mediterranean veggie burgers with mint yogurt sauce and curried sweet potatoes

Med Veggie Burgers

1 tbspn lemon juice
olive oil
4 scallions thinly sliced
course salt and ground pepper
5 whole wheat hamburger buns
1 can (15 oz) lentils, rinsed, rained and patted dry
1 large egg
1/4 c thinly sliced fresh mint leaves
1/2 cup plain yogurt
1 head bibb lettuce

1. in food processor (or i used a blender) process 1 bun until finely ground. add lentils, egg, half the mint, 1 tsp salt, 3/4 tsp pepper, and scallions. pulse just until combined.

2. divied evenly, shape mixture into four 3 1/2 inch patties. in a large skillet heat olive oil over medium. cook burgers until browned and firm, 4-5 minutes per side.

3. in a small bowl combine yogurt, remaining mint and 1 tbspn lemon juice. season with salt/pepper. place burgers on buns, top with yogurt sauce and lettuce.


serve with curried sweet potatoes:

6 1/2 cups cubed peeled sweet potato (about 2 lbs)
1 tbspn butter
1/4 c finely chopped shallots
1 tbspn brown sugar
1/2 tsp salt
1/2 tsp curry powder (i added a little extra to taste)
1/2 tsp ground cumin (i added a little extra to taste)
1/4 tsp cinnamon
1/8 tsp ground red pepper
1/3 c half and half
1 tbspn fresh lemon juice

1. place potato in a medium saucepan, cover with water. bring to a oil. reduce heat and simmer 15 minutes or until tender. drain well. return to pan. keep warm

2. melt butter in a skillet over medium heat. add shallots to pan, cook 6 minutes until tender, stirring occasionally.stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper. cook 1 minute stirring constantly. add shallot mixture, half and half and lemon juice to potato. mash potato mixture with a masher until desired consistency.


** on my goodness, this is one of my top ten recipes ever! the burgers are from martha stewart and the potatoes from cooking light. simply fabulous and a vegetarian meal which will help save the planet :) you've got to try it!!!