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Curry Spiced Lentil Burgers with Cilantro Chutney
Curry Spiced Lentil Burgers with Cilantro Chutney
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Prep Time:
35 minutes
Cook Time:
12 minutes
Total Time:
47 minutes
Transform your veggie burgers with exotic Indian spices like ginger, turmeric, coriander, and cumin. Serve with zesty cilantro chutney for a crave-worthy meal you'll crave again and again!
Ingredients:
  • For the chutney:
  • 1/2 small bunch cilantro, stems and leaves coarsely chopped to make 2 packed cups
  • 1 small jalapeno pepper, seeded and coarsely chopped
  • 3 tablespoons lime juice, from about 1 lime
  • 1 tablespoon oil
  • 1/4 teaspoon table salt
  • For the burgers:
  • 1 cup dry red lentils
  • 2 teaspoons table salt, divided
  • 1/2 red onion, thickly sliced
  • 1 clove garlic, sliced
  • 2-inch piece ginger root, unpeeled, cut into thin slices
  • 1 medium carrot, thinly sliced
  • 2 tablespoons olive oil, plus more for broiling the burgers
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 large eggs
  • 6 tablespoons fine, dry breadcrumbs
  • To serve:
  • 4 hamburger buns or similar rolls
  • 4 tablespoons Greek yogurt
  • 1 cucumber, thinly sliced
  • 4 lettuce leaves, a handful of sprouts, or greens of your choice
Instructions:
  • Create the chutney: Blend cilantro, jalapeno, lime juice, 1 tablespoon oil, and 1/4 teaspoon salt in a food processor until mostly smooth, with a bit of texture remaining. Remember not to clean the food processor yet.
  • Inspect the lentils: Lay the lentils out on a baking sheet to check for any small stones or debris. Transfer to a sieve and rinse under cold water. Drain well.
  • Prepare the lentils: In a large saucepan, bring water, salt, and lentils to a gentle boil, then simmer for 5-6 minutes until tender but still slightly firm. Drain using a fine-mesh colander.
  • Finely chop the onion, garlic, ginger, and carrot in a food processor while the lentils cook and drain.
  • Sauté the vegetables and spices: Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the chopped vegetables until softened, for about 4 to 5 minutes. Sprinkle turmeric, coriander, cumin, and 3/4 teaspoon of salt over the vegetables, and cook for 30 seconds to release the aromatic flavors. Remove the skillet from the heat.
  • Mash the lentils along with the vegetables in the skillet. Leave some whole and mash the rest with a fork or potato masher. Create a space in the skillet and add the eggs, beating them well before mixing into the lentils. Stir in the breadcrumbs and let the mixture cool before shaping into patties.
  • Prepare the patties: Line a baking sheet with foil and lightly grease it. Shape the lentil mixture into four 4-inch patties. Refrigerate them uncovered for 30 minutes.
  • To cook the burgers, position a rack 4 inches from the broiler element and preheat the broiler. Brush the tops with oil and broil for 5 to 6 minutes until golden brown. Carefully flip the burgers, brush them with more oil, and broil for another 5 to 6 minutes until browned on the other side.
  • Assemble the burgers: Place the burgers on four buns. Spread each with approximately 1 tablespoon of chutney and add 1 tablespoon of yogurt on top. Finish by topping with sliced cucumbers and your preferred greens.

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