Pan-crisped lentil barley burger with wilted greens
A shelf product that is already cooked becomes a weeknight dinner when you crisp it in the pan and serve it over a bed of quick-wilted greens. The burger holds its shape, the greens soften into the pan juices, and you eat in twenty minutes.
About 220 calories a serving, 22 g protein, 26 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 cups fresh spinach or mixed greens
From your shelf
- 1 package lentil barley veggie burger
Staples
- 2 tablespoons olive oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Form the patty into two burgers or leave as one large patty and place it in the pan, setting a timer for 4 minutes. While it crisps, mince 2 cloves garlic.
- Flip the burger with a spatula, breaking it into chunks as you turn it so it crisps on all sides, for 3 more minutes. The edges should be golden and crisp while the center stays moist.
- Push the burger pieces to one side of the pan and pour in 1 tablespoon olive oil on the empty side. Add the minced garlic, swirl it in the hot oil for 30 seconds until fragrant, then pile 4 cups fresh spinach or mixed greens on top. Toss with tongs as it wilts into the pan juices, about 2 minutes. Season the whole pan with salt and pepper to taste.
Note Swap greens for whatever is on hand: shredded kale, arugula, or even shredded cabbage. Leftovers keep in the fridge for two days and reheat gently in a skillet. Serve with a wedge of lemon and a pile of hot rice or toast to catch the pan juices.
On the label
COOKED LENTILS, BARLEY, QUINOA, RICE AND BEANS (WATER, LENTILS, BARLEY, RED & WHITE QUINOA, LONG GRAIN, BROWN, RED AND WILD RICE (ENRICHED WITH IRON (FERRIC PHOSPHATE), NIACIN, THIAMINE MONONITRATE & FOLIC ACID), BLACK BEAN, RED BEAN, CANOLA AND OLIVE OIL, ONION, VEGETABLE BASE [CARROTS, CELERY, ONION, TOMATO PASTE, CORN OIL, YEAST EXTRACT, POTATO FLOUR, SALT, ONION POWDER, GARLIC POWDER, FLAVORING], SPICES), PORTOBELLO MUSHROOMS, KALE, RED PEPPERS, SOY FLOUR, ONION, OATS, 2% OR LESS OF LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), EGG (EGG, CITRIC ACID [PRESERVATIVE], WATER), GARLIC, CANOLA AND OLIVE OIL, CHICKPEA FLOUR, SEA SALT, SOY SAUCE (WATER, WHEAT, SOY BEAN, SALT), MODIFIED FOOD STARCH, BALSAMIC VINEGAR (WINE VINEGAR, GRAPE MUST, CARAMEL [COLOR], CONTAINS SULFITES), BROWN SUGAR, SPICES.
Open Acres, frozen patties and burgers, serving 85 g, package 12 oz/.75 lbs/340.2 g. Ingredients as printed on the label.
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Cooks as veggie burgers, farro, lentils. Half of it left? Use up the veggie burgers.