Indian Spiced Lentil Burgers with Cilantro Chutney Recipe

Indian Spiced Lentil Burgers with Cilantro Chutney Recipe

How To Make Indian Spiced Lentil Burgers with Cilantro Chutney

These lentil burgers come with a vegetarian patty, leafy greens, and cucumber, plus a dollop of cilantro jalapeno chutney, sandwiched between golden buns.

Preparation: 35 minutes
Cooking: 12 minutes
Chill Time: 30 minutes
Total: 1 hour 17 minutes

Serves:

Ingredients

For the Chutney:

  • 2cupscilantro,(½ small bunch), stems and leaves coarsely chopped
  • 1smalljalapeno pepper,seeded and coarsely chopped
  • 3tbsplime juice,(from about 1 lime)
  • 1tbspoil
  • ¼tsptable salt

For the Burgers:

  • 1cupdry red lentils
  • 2tsptable salt,divided
  • ½red onion,thickly sliced
  • 1clovegarlic,sliced
  • ginger root,(2-inch), unpeeled, cut into thin slices
  • 1medium carrot,thinly sliced
  • 2tbspolive oil,plus more for broiling the burgers
  • 1tspground turmeric
  • 1tspground coriander
  • ½tspground cumin
  • 2large eggs
  • 6tbspfine dry breadcrumbs

For Serving:

  • 4hamburger buns,or similar rolls
  • 4tbspGreek yogurt
  • 1cucumber,thinly sliced
  • 4lettuce leaves,or a handful of sprouts, or greens of choice

Instructions

  1. In a food processor, puree the cilantro, jalapeno, lime juice, 1 tablespoon oil, and ¼ teaspoon salt until slightly smooth”, scraping down the sides of the bowl 2 or 3 times. The mixture will still have some texture but should be predominately smooth. 

  2. Transfer to a small bowl. Don’t wipe out the food processor as it will be used later in the recipe.

  3. Spread the lentils on a baking sheet and pick out small stones or pieces of dirt if there are any. Place them in a sieve and run them under cold water to rinse them. Drain. 

  4. In a large saucepan, bring 4 cups of water and 1 teaspoon salt, and the lentils to a boil. Adjust the heat to a low boil and cook for 5 to 6 minutes or until tender but not mushy. 

  5. At this point, they should still hold their shape somewhat, though the outer husks may have separated. Drain well in a fine-mesh colander or sieve. 

  6. While the lentils are cooking and draining, pulse the onion, garlic, ginger, and carrot in the food processor until finely chopped.

  7. In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped vegetables and cook for 4 to 5 minutes, or until softened.

  8. Add the turmeric, coriander, cumin, and ¾ teaspoon salt and cook for 30 seconds to bloom the spices. Turn off the burner and remove the pan from the heat.

  9. Stir the well-drained lentils into the still-warm vegetables in the skillet. With a fork or potato masher, mash about half the mixture, leaving the other half intact.

  10. Clear a space on one side of the skillet and add the eggs. Beat them well with a fork, and stir them into the lentils. Add the breadcrumbs and stir again. Let the mixture cool enough to handle and form into patties.

  11. Line a baking sheet with foil and lightly brush it with oil. Form the lentil mixture into 4 patties that are about 4-inches across.

  12. Refrigerate the patties, uncovered, for 30 minutes.

  13. Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops with oil.

  14. Broil for 5 to 6 minutes, or until golden brown. Turn carefully, brush with more oil, and brown on the other side for another 5 to 6 minutes.

  15. On 4 buns, place the burgers. Spread each with about 1 tablespoon of the chutney and dollop 1 tablespoon of yogurt on top.

  16. Top with sliced cucumbers and lettuce or greens of choice.

Nutrition

  • Calories: 508.12kcal
  • Fat: 16.62g
  • Saturated Fat: 3.21g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 8.77g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 68.89g
  • Fiber: 8.46g
  • Sugar: 8.16g
  • Protein: 23.22g
  • Cholesterol: 95.39mg
  • Sodium: 685.40mg
  • Calcium: 173.16mg
  • Potassium: 741.88mg
  • Iron: 6.75mg
  • Vitamin A: 209.14µg
  • Vitamin C: 16.44mg
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