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Curried lentil burgers
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Indian lentil patties with hearty texture for a family-favorite vegetarian burger.
Ingredients:
  • 250.00 ml plain yoghurt (thick)
  • 40.00 gm mango chutney
  • 2 Lebanese cucumbers
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, grated
  • 28.00 gm korma curry paste
  • 2 x 400g cans brown lentils, drained, rinsed
  • 312.50 ml fresh white breadcrumbs
  • 82.50 ml coriander leaves, roughly chopped
  • 20g butter
  • 4 multigrain bread rolls, split, toasted
  • 8 endive lettuce leaves
Instructions:
  • Mix together yoghurt, chutney, salt, and pepper in a bowl. Chill in the refrigerator. Use a vegetable peeler to create cucumber ribbons. Chill in a separate bowl in the refrigerator.
  • In a non-stick frying pan over medium heat, heat 1 tablespoon of oil. Add onion and carrot, cooking for 3 minutes until soft. Stir in curry paste and cook for 1 minute until aromatic. Remove from heat.
  • In a food processor, pulse lentils until roughly chopped. Transfer to a large bowl. Add carrot mixture, breadcrumbs, coriander, salt, and pepper. Mix thoroughly. Shape the mixture into four 2cm-thick patties with your hands. Place patties on a plate, cover, and refrigerate for 30 minutes before cooking.
  • In a large non-stick frying pan over medium heat, melt butter with the remaining oil. Cook patties until golden and heated through, about 2 to 3 minutes per side. Assemble sandwiches by layering lettuce, patties, cucumber, and yoghurt sauce on bread roll bases, then top with the remaining bread roll pieces. Serve hot.

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