Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Southwest pork-and-lentil burgers

5
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

Notes

Instead of cooking just a ¼ cup of dry lentils, consider preparing a whole cup for about 3 cups of cooked lentils. You can use ¾ cup in this recipe, then refrigerate the remainder up to 3 days to use in soups and salads

People Also Like

People Also Like