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Servings: 8
Grape Salsa:
4 cups red or black Grapes from California
3/4 medium white onion, peeled and cut into
1/4-inch-thick slices
1 medium jalapeno pepper, halved, stemmed and seeded
1/3 cup lightly packed cilantro leaves
1 1/2 tablespoons lime juice
1 clove garlic, minced Burgers:
2/3 cup cooked black or green lentils
2/3 cup cooked brown rice
1/2 cup walnut pieces
1/2 cup chopped onion
1/3 cup dry breadcrumbs
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cans (15 ounces each) black beans, rinsed, drained and patted dry
2 eggs olive oil cooking spray
8 wheat burger buns, toasted lettuce leaves (optional)
2 ripe avocados, peeled, pitted and sliced To prepare salsa: In grill basket over medium-high heat, grill grapes, onion and jalapeno pepper 10 minutes until lightly charred, stirring occasionally. Let cool then place in food processor with cilantro, lime juice and garlic. Process until finely chopped.
To prepare burgers: In food processor, pulse lentils, rice, walnuts, onion, breadcrumbs, lime juice, chili powder, cumin, beans and eggs until coarsely chopped with some small pieces still visible, scraping down sides and moving mixture from bottom of bowl to top to blend evenly.
Using wet or lightly oiled hands, shape into eight patties. If mixture is too soft, freeze briefly to firm. Coat on both sides with olive oil spray and, in two skillets over medium heat, cook 10 minutes, turning occasionally and coating with additional olive oil spray. Burgers should be browned and cooked through.
Place lettuce on bun bottoms and top with burgers, avocado slices, grape salsa and top buns.
Nutritional information per serving (with bun): 480 calories; 17 g protein; 75 g carbohydrates;
15 g fat (28% calories from fat); 2 g saturated fat
(4% calories from saturated fat); 0 mg cholesterol;
290 mg sodium; 15 g fiber.
