These burgers come out thick and hearty, with tons of flavor and nutrition to make a fantastic meal, maybe topped with some fresh alfalfa sprouts.
When I first started making veggie burgers, I struggled to get a good texture but also have the flavor come through so that it wasn’t really bean-y.
Curry-Spiced Lentil Burgers
Prep time:
Cook Time:
Time from start to eating:
Makes 12 burgers (about 4 1/2 cups)
I played with a lot of recipes before coming up with my own version, using carrots and lots of spices to lighten up the lentils.
{jumi [files/includes/youtube.php] [UzAB96CXHUc]}
Ingredients
- 1 cup lentils (dry measure)
- 3 carrots, grated
- 1 small onion, diced
- 3/4 cup whole grain flour (approx)
- 1 tsp cumin*
- 1 tsp coriander*
- 1/4 tsp cayenne pepper*
- 1 tsp sea salt (approx)
- pinch black pepper
- *or Indian Spice Mix – Spice Mix Recipes
Directions
- Cook the lentils with at least 2 cups of water, bringing them to a boil and then simmering for about 30 minutes.
- While the lentils cook, prep the veggies and put them in a bowl. Toss them with the flour. You can also sub rolled oats if you prefer, and to make them gluten-free.
- When the lentils are cooked, just drain off any excess water if there is any, then add them to the bowl with the veggies. Mash them slightly and add flour if you need to in order to get them to stick together. The amount of flour depends on how much water the lentils absorbed, and on the texture of the flour.
- Once you have the texture you want, season with the spices, salt and pepper and stir to combine it through.
- You can either fry or bake the burgers. To fry, heat a pan to medium, and cook the burgers with a bit of oil, about 10 minutes on the first side. Flip, and cook another 5-7 minutes. To bake them, put them on a lined sheet in the oven at 350F for about 30-40 min.
Do you have any secret soup ingredients? Let me know below, I always love new ideas!
0 Comments
