This was a huge pain to make. Pre make the lentils and couscous. The patties were difficult to shape and cook. Lots of work for what I see as very little return. I didn't care for how sweet the patty was; the raisin flavor dominated. I will give it this, I'm sure it was healthy. I will also give it that it was a new and unusual flavor. I didn't hate it, but I don't plan on keeping the recipe. I haven't had a lot of vegan food, but I have to believe that there are better vegan burgers out there.
Veggie Burgers With Pomegranate Ketchup
1/2 c Raisins
1/4 c roasted almonds,chopped
1/2 lb white mushrooms
1 c steamed shelled edamame
2 1/2 c cooked green or brown lentils
2 c cooked Israeli couscous
2 1/2 t curry powder
1 T fresh lemon juice
2 t ground dried porcini
1 1/2 T canola oil
3 burger buns,split and toasted
1/2 c ketchup mixed with 1 tablespoon of pomegranate molasses
Mesclun greens tossed with lemon juice and sautéed mushrooms,for serving
1.In a food processor, combine the raisins and almonds and process
until finely chopped. Add the mushrooms and process until coarsely
chopped. Add the edamame, lentils and half of the couscous and process
until coarsely chopped. In a small bowl, dissolve the curry in the
lemon juice and add to the processor along with the porcini and process
to a coarse paste. Fold in the remaining couscous and season with salt.
Form the mixture into 6 patties, about 1 inch thick.
2.In a large nonstick skillet, heat the oil. Add the patties and cook
over moderate heat, turning once, until browned, 6 minutes.
3.Arrange the bun halves on plates and spread them with pomegranate
ketchup. Set the burgers on the buns, top with the greens and sauted
mushrooms and serve.