Southwest pork-and-lentil burgers
3
Points®
Total time: 1 hr 3 min • Prep: 25 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
Give your burger night a makeover with the delicious Tex-Mex-inspired pork and lentil burgers. Seasoned with chile, cumin and oregano, these burgers have all the flavors of a meatier patty with half the meat. Pork cooks quickly and adds a flavorful richness to the burgers. The salsa verde gives each burger a zesty touch while the cool sour cream rounds all the flavors out. Sandwich thins make quick and easy buns and don't dilute the flavor of the burgers like a standard bun might. Make your patties ahead for easy cooking when you are ready to eat. Serve with some mango slices tossed with cayenne pepper and fresh lime juice for a spicy hit.
Ingredients
Dry lentils
¼ cup(s), green (French), picked over and rinsed
Uncooked 96% lean ground pork
¾ pound(s)
Roasted red peppers (packed in water)
¼ cup(s), drained and minced
Chili powder
1 tsp, ancho variety
Ground cumin
2 tsp
Dried oregano
2 tsp
Table salt
¾ tsp, or to taste
Sandwich thins
4 roll(s)
Salsa verde
2 Tbsp
Reduced fat sour cream
2 Tbsp
Instructions
1
Cook lentils according to package directions; drain and transfer to large bowl. Coarsely mash with potato masher or fork. Let stand until cool, about 10 minutes.
2
Meanwhile, line bottom of broiler pan with foil. Spray broiler rack with nonstick spray. Preheat broiler.
3
Add pork, roasted pepper, chile powder, cumin, oregano, and salt to lentils; stir until combined. Form mixture into 4 (½-inch-thick) patties. Place patties on broiler pan. Broil 4 inches from heat until instant-read thermometer inserted into side of each burger registers 160°F, about 4 minutes on each side.
4
Place burgers on bottom of sandwich thins, top each with ½ tablespoon salsa and ½ tablespoon sour cream, and cover with tops.
5
Serving size: 1 burger
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