1 (14½ ounce) can reduced-sodium vegetable broth
1 cup dried lentils, rinsed
1 small carrot, grated
¼ cup coarsely chopped fresh mushrooms
1 egg or ¼ cup egg whites
¼ cup plain dry bread crumbs
3 tablespoons finely chopped onion
2 cloves garlic, minced
1 teaspoon dried thyme, crushed
¼ cup plain fat-free yogurt
¼ cup chopped seeded cucumber
¼ teaspoon dried dill weed, crushed
½ teaspoon dried mint leaves, crushed
¼ teaspoon black pepper
Dash hot pepper sauce
- Bring broth to a boil in medium saucepan over high heat. Stir in lentils; reduce heat to low. Simmer, covered, about 30 minutes, or until lentils are tender and liquid is absorbed. Let cool to room temperature.
- Place lentils, carrots and mushrooms in food processor or blender; process until finely chopped but not completely smooth. Spoon into a mixing bowl. Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2-3 hours. Shape lentil mixture into 4 patties. Coat large skillet with nonstick cooking spray; heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on each side.
- For sauce, combine yogurt, cucumber, dill, mint, pepper and hot pepper sauce, if desired, in small bowl. Serve over burgers. Makes 4 servings.