½ cup raisin¼ cup roasted almonds, chopped½ lb white mushroom1 cup steamed shelled edamame2 ½ cup cooked green or brown lentil2 cup cooked Israeli couscous2 ½ tsp curry powder1 Tbsp fresh lemon juice2 tsp ground dried porcini kosher salt1 ½ Tbsp canola oil3 burger bun, split and toasted½ cup ketchup mixed the pomegranate molasses1 Tbsp pomegranate molasses mesclun green tossed with the lemon juice and sautéed mushroom, for serving lemon juice sautéed mushroom
- 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.
- In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.
- Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and sautéed mushrooms and serve.