Indian Spiced Lentil Burgers with Cilantro Chutney Recipe

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. 

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

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. 

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. 

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. 

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

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.

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.

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.

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.

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.

Refrigerate the patties, uncovered, for 30 minutes.

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

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.

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

Top with sliced cucumbers and lettuce or greens of choice.