Veggie Burgers With Pomegranate Ketchup Recipe

Name: Veggie Burgers With Pomegranate Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup raisins; ¼ cup roasted almonds, chopped; 12 lb white mushroom; 1 cup shelled edamame, steamed; 2 ½ cups cooked green lentils or 2 ½ cups cooked brown lentils; 2 cups cooked israeli couscous; 2 ½ teaspoons curry powder; 1 tablespoon fresh lemon juice; 2 teaspoons ground dried funghi porcini; kosher salt; 1 ½ tablespoons canola oil; 3 -6 hamburger buns, split and toasted; ½ cup ketchup; 1 tablespoon pomegranate molasses; mesclun, tossed with lemon juice; sauteed mushroom

Servings: persons

½ cup raisins
¼ cup roasted almonds, chopped
12 lb white mushroom
1 cup shelled edamame, steamed
2 ½ cups cooked green lentils or 2 ½ cups cooked brown lentils
2 cups cooked israeli couscous
2 ½ teaspoons curry powder
1 tablespoon fresh lemon juice
2 teaspoons ground dried funghi porcini
kosher salt
1 ½ tablespoons canola oil
3 -6 hamburger buns, split and toasted
½ cup ketchup
1 tablespoon pomegranate molasses
mesclun, tossed with lemon juice
sauteed mushroom

1
In a food processor, combine the raisins and almonds and process until finely chopped.
2
Add the mushrooms and process until coarsely chopped.
3
Add the edamame, lentils and half the couscous and process until coarsely chopped.
4
In a small bowl, stir the curry powder into the lemon juice and add to the processor along with the porcini and process to a coarse paste.
5
Remove to a bowl, fold in the remaining couscous and season with salt, to taste.
6
Form the mixture into 6 patties, about 1 in thick.
7
In a large nonstick skillet, heat the oil.
8
Add the patties and cook over moderate heat, turning once, until browned, about 6 minutes.
9
Combine the ketchup with the pomegranate molasses.
10
Arrange the bun halves on plates, and spread them with the pomegranate ketchup.
11
Place a patty on each bun, top with mesclun greens and sauteed mushrooms.
12
Top with second half of bun, if using.
13
Serve.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup raisins, ¼ cup roasted almonds, chopped, 12 lb white mushroom, 1 cup shelled edamame, steamed, and more.

Yes, Veggie Burgers With Pomegranate Ketchup falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Burgers With Pomegranate Ketchup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions