lentil burgers

<em style="font-style:italic;font-weight:400;color:#000;font-family:helvetica,'helvetica neue',arial,sans-serif;font-size:12px;font-variant:normal;letter-spacing:normal;orphans:2;text-align:start;text-indent:0;text-transform:none;white-space:normal;widows:2;word-spacing:0;background-color:#fff">This recipe is based on <a href=/articles/2013/02/nutrition-pov-pillar2>Equinox Nutrition Pillar Two</a>— Get Your Nutrients From Food Not Supplements — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Falafel-Style Lentil Burgers with Feta Sauce Serves 4 Burger Ingredients: ⅔ c. black beluga lentils, rinsed ½ medium sweet potato, peeled and cut into ½-inch cubes 4 c. water ½ small red onion, finely chopped 1 large egg ⅔ c. whole-wheat panko breadcrumbs 1 tbsp. plus 1 tsp. sesame seeds 1 tbsp. ground cumin 2 tsp. dried marjoram 1 tsp. dried oregano ½ tsp. ground sumac (optional) 1½ tsp. kosher salt ½ tsp. freshly ground black pepper Nonstick pan spray Four 4-inch whole-wheat pitas or 2 large whole wheat pitas 1 vine-ripened tomato, cored and thinly sliced Sauce Ingredients: 3 tbsp. crumbled feta cheese ½ c. plain low-fat yogurt 2 tbsp. finely chopped fresh mint leavesDirections: 1. Make the burgers: In a medium saucepan, add the lentils, sweet potato and water and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until the lentils and potatoes are tender, about 25 minutes. Drain the mixture through a fine-mesh sieve and transfer the lentil mixture to a food processor. 2. To the lentil mixture, add the onion, egg, panko breadcrumbs, sesame seeds, cumin, marjoram, oregano, sumac (if using), salt and pepper. Pulse until coarsely chopped, about five 1-second pulses. Shape the mixture into four 4- to 4½-inch patties, each about ½ inch thick. 3. Heat a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick pan spray and add two of the lentil burgers. Cook until the burgers are browned, 3 to 4 minutes, then flip and cook on the other side, about 3 minutes more. Transfer to a large plate and repeat with the remaining patties. 4. Make the sauce: To a medium bowl, add the feta cheese, then use a fork to crumble it. Stir in the yogurt and mint. 5. Slice open each pita to create 2 round slices. Place a lentil burger on 4 bottom rounds and top each with some of the feta sauce and a few tomato slices. Top with the remaining pita rounds. Serve immediately.