Garden Burgers with Tangy Dressing


1 1/4 cups water
1/2 cup lentils
1/3 cup finely chopped yellow onion
1/2 cup bulgur
2/3 cup finely chopped crimini mushrooms
1/4 cup frozen corn, thawed
2 Tbsp. soy sauce
3-4 Tbsp. plain dry bread crumbs

Tangy Dressing
2/3 cup mayonnaise
3 Tbsp. NAKANO Seasoned Rice Vinegar—Basil and Oregano
1 Tbsp. Dijon mustard


In a 4-quart covered saucepan, bring water, lentils and onion to a boil. Lower heat and simmer 15 minutes. Remove pan from heat; stir in bulgur and soy sauce. Let stand 15 minutes, uncovered; stir once or twice. Stir in mushrooms and corn. Add bread crumbs a tablespoon at a time to reach desired consistency; mixture will be sticky.

Form into burgers by pressing desired amount of mixture firmly together. Heat a non-stick skillet over medium-high heat; coat lightly with oil or cooking spray. Cook burgers 4-5 minutes per side or until heated through.

Meanwhile, whisk together mayonnaise, seasoned rice vinegar and mustard in a small bowl. Serve Tangy Dressing over Garden Burgers in pita bread, or tortillas, if desired. Dressing can be made a day in advance; keep refrigerated.

Makes 6 burgers or 12 smaller pattie.


Per serving (burgers): 120 calories, 7g protein, 24g carb, 5g fiber, 1g fat (0g sat. fa), 0mg chol, 350mg sodium
Per serving (2 Tbsp. dressing): 160 calories, 0g protein, 1g carb, 0g fiber, 17g fat (2.5g sat. fat), 10mg chol, 270mg sodium

Garden Burgers with Tangy Dressing
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