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Veggie Burgers with Pomegranate Ketchup

recipe image

Ground porcini mushrooms add a meaty flavor to this veggie burger.

Cal/Serv:
450

Yields:

6

Cook Time:

0

hours

45

mins

Total Time:

1

hour

25

mins

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

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



<p>Ground porcini mushrooms add a meaty flavor to this veggie burger.</p>
<p><strong>Recipe:</strong> <strong>Veggie Burgers with Pomegranate Ketchup</strong></p>
<p>” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f6510aec166_-_veggie-burgers-pomegranate-ketchup-recipe-fw0311-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*” title=”Veggie Burgers with Pomegranate Ketchup”></img></picture></div>
</p></div>
<p><span>John Kernick</span></p>
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