Lentil-Barley Burgers with Fiery Fruit Salsa

Cooking Light, March 2010 (with my revisions)
photo: Becky Luigart-Stayner; Styling: Cindy Barr

For the salsa I used a can of chopped pineapple and can of chopped tomatoes (both drained) plus a few tablespoons of Sherry's spicy relish. I got to the point in the recipe where you're supposed to add the barley and I hadn't cooked it yet, so that added an extra 30 minutes. Cook the barley the same way you cook the lentils. The burgers took a long time to make, but we've had them for dinner the past 3 nights so it was worth it. Next time I'll make a whole bunch at once and freeze them maybe.


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.

Yield: 4 servings (serving size: 2 patties and 1/4 cup salsa)

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 breadcrumbs
1/4 cup finely chopped fresh parsley
1/2 teaspoon coarsely ground black pepper
2 large eggs
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.