(makes 6 burgers)
1 teaspoon olive oil
1 small red onion, cut into medium dice
1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick
3 cloves garlic, minced
1 cup lightly packed fresh cilantro, chopped (stems and leaves)
1 (15 ounce) can cooked lentils, drained and rinsed (1 1/4 cups)
1 cup bread crumbs
1/4 cup chipotles, seeds removed, with adobe sauce
2 tablespoons soy sauce
2 teaspoons red vinegar
1/4 teaspoon salt
2 teaspoons smoked paprika
First, we're going to saute some veggies. Preheat a large, heave-bottomed nonstick pan, preferably cast iron, over medium-hugh heat. Saute the onion for about 3 minutes. Add the zucchini, garlic, cilantro, and a pinch of salt, and saute for 7 to 10 minutes, until the zucchini is soft.
Transfer the zucchini mixture to a food processor. Add all the other ingredients except for 1/2 cup bread crumbs. Did you hear me? Reserve 1/2 cup of the bread crumbs! Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl.
Preheat the pan (the same one you already used to saute in is fine) over medium heat. Add the remaining 1/2 cup of bread crumbs to the burger mixture and use a fork to thoroughly combine.
Divide the burger mixture into six equal pieces. An easy way to do this is divide it in half, then divide each half into three basically equal portions. You can do that right in the mixing bowl if it's large enough.
Spray the pan with non stick cooking spray. Form the burger portions into patties and cook for about 12 minutes, flipping the burgers often, until they are nicely browned on both sides. Use cooking spray as necessary. Do three at a time for best results.
They taste great served immediately but they're also excellent at room temperature, so don't be afraid to stuff one into a sandwich and take it for lunch.
130 calories, 1.5 g fat, 23 g carbohydrates, 8 g protein, 7 g fiber, 510 mg sodium, 3 PointsPlus