{"id":213,"date":"2015-03-07T19:50:12","date_gmt":"2015-03-08T00:50:12","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/2015\/03\/07\/veggie-burgers-with-pomegranate-ketchup\/"},"modified":"2015-03-10T06:53:08","modified_gmt":"2015-03-10T11:53:08","slug":"veggie-burgers-with-pomegranate-ketchup","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/07\/veggie-burgers-with-pomegranate-ketchup\/","title":{"rendered":"Veggie Burgers with Pomegranate Ketchup"},"content":{"rendered":"

ACTIVE: 45 MIN
\nTOTAL TIME: 1 HR 25 MIN
\nSERVINGS: 6<\/p>\n

1\/2 cup raisins
\n1\/4 cup roasted almonds, chopped
\n1\/2 pound white mushrooms
\n1 cup steamed shelled edamame
\n2 1\/2 cups cooked green or brown lentils
\n2 cups cooked Israeli couscous
\n2 1\/2 teaspoons curry powder
\n1 tablespoon fresh lemon juice
\n2 teaspoons ground dried porcini
\nKosher salt
\n1 1\/2 tablespoons canola oil
\n3 burger buns, split and toasted
\n1\/2 cup ketchup mixed with 1 tablespoon of pomegranate molasses
\nMesclun greens tossed with lemon juice and saut\u00e9ed mushrooms, for serving<\/p>\n

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.<\/p>\n

In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.<\/p>\n

Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and saut\u00e9ed mushrooms and serve.<\/p>\n

NOTES One Serving 450 cal, 10 gm fat, 0.9 gm sat fat, 73 gm carb, 13 gm fiber, 19 gm protein.<\/p>\n

From food and wine<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

ACTIVE: 45 MIN TOTAL TIME: 1 HR 25 MIN SERVINGS: 6 1\/2 cup raisins 1\/4 cup roasted almonds, chopped 1\/2 pound white mushrooms 1 cup steamed shelled edamame 2 1\/2 cups cooked green or brown lentils 2 cups cooked Israeli couscous 2 1\/2 teaspoons curry powder 1 tablespoon fresh lemon juice 2 teaspoons ground dried […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[57,32],"class_list":["post-213","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-burgers","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-3r","jetpack-related-posts":[{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":213,"position":0},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":129,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/white-bean-tapenade\/","url_meta":{"origin":213,"position":1},"title":"White Bean Tapenade","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"Ingredients 1\u00a015-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1\/2\u00a0cup\u00a0pitted mixed olives, coarsely chopped 2\u00a0tablespoons\u00a0coarsely chopped fresh flat-leaf parsley 2\u00a0tablespoons\u00a0extra-virgin olive oil 1\u00a0teaspoon\u00a0thinly sliced lemon zest 1\/8\u00a0teaspoon\u00a0crushed red pepper flakes 1\u00a0tablespoon\u00a0(or more) fresh lemon juice Kosher salt, freshly ground pepper 1\u00a0baguette (for serving) Preparation Toss\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":401,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/10\/27\/coconut-curry-chickpeas-with-pumpkin-and-lime\/","url_meta":{"origin":213,"position":2},"title":"Coconut Curry Chickpeas With Pumpkin and Lime","author":"wvallen","date":"October 27, 2019","format":false,"excerpt":"MELISSA CLARK https:\/\/cooking.nytimes.com\/recipes\/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime YIELD 4 to 6 servings TIME 30 minutes Canned pumpkin pur\u00e9e and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It\u2019s a rich, creamy curry that you can eat on its own, or serve over rice\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":209,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/03\/winter-lemonade-with-ginger-and-cloves\/","url_meta":{"origin":213,"position":3},"title":"Winter Lemonade with ginger and cloves","author":"wvallen","date":"March 3, 2015","format":false,"excerpt":"Ingredients 1 cup fresh lemon juice 4 1\/2 cups filtered water 1\/2 cup honey 2 inches fresh ginger, unpeeled and coarsely chopped 5 whole cloves 2 cardamom pods 1 cinnamon stick Instructions In a medium saucepan combine lemon juice, half of the water, honey, ginger, and spices. Bring to a\u2026","rel":"","context":"In \"Cocktails\"","block_context":{"text":"Cocktails","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/cocktails\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":86,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/07\/08\/sriracha-and-wasabi-deviled-eggs-and-deviled-eggs-with-anchovy\/","url_meta":{"origin":213,"position":4},"title":"Sriracha-and-Wasabi Deviled Eggs and Deviled Eggs with Anchovy","author":"wvallen","date":"July 8, 2012","format":false,"excerpt":"Sriracha-and-Wasabi Deviled Eggs 1\/4 cup sugar 1\/4 cup coarsely grated peeled fresh ginger 1\/2 cup sake 1\/4 cup snipped chives 1 dozen large eggs 1 tablespoon Sriracha 1\/4 cup plus 1 tablespoon mayonnaise 10 star anise pods Pinch of Chinese five-spice powder 1\/2 cup chopped scallions 2 cups soy sauce\u2026","rel":"","context":"In \"Deviled eggs\"","block_context":{"text":"Deviled eggs","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/deviled-eggs\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":422,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/09\/30\/asparagus-artichoke-and-shiitake-risotto\/","url_meta":{"origin":213,"position":5},"title":"asparagus, artichoke and shiitake\u00a0risotto","author":"wvallen","date":"September 30, 2023","format":false,"excerpt":"from Smitten Kitchen Makes 4 main-course servings. 5 cups chicken broth (40 fl ounces)1 cup water1 pound thin to medium asparagus, trimmed and cut into 1\/4 inch thick slices, leaving tips 1 1\/2 inches long1 tablespoon olive oil1\/2 stick (1\/4 cup) unsalted butter3\/4 pound fresh shiitake mushrooms, stems discarded and\u2026","rel":"","context":"In \"artichoke\"","block_context":{"text":"artichoke","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/artichoke\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=213"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/213\/revisions"}],"predecessor-version":[{"id":214,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/213\/revisions\/214"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}