A flavor-packed vegetarian burger recipe made with affordable lentils: These curried lentil burgers are great in burger form but also taste great on their own.

A few days ago I made a lentil salad and had leftover lentils that I wanted to use up.

I saw this recipe on mygreendiet.com, and liked the idea of mixing up the traditional lentil burger with the addition of curry powder. I ended up really liking them and will definitely be making them again in the future.

Next time, I may experiment by making bite-sized patties and eating them falafel-style with pita bread and cucumber sauce.

Veggie Burger Love

I’ll take a veggie burger any day over a “normal” beef one. While I understand veggie and bean-based burgers are not for everyone, I urge you to give them a try. These are hearty, flavorful, healthy, and cheap. 

My only word of caution is not to expect them to taste like beef, because they don’t.

These burgers are baked, not fried. I was pleasantly surprised how crisp they turned out.

While these could certainly be fried in a bit of olive oil, baking makes for uniform patties and mess-free cooking.

Learn how to make a perfect batch of lentils

One final note: Enjoy these straight out of the oven. Leftovers reheated the next day were not nearly as good!

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Curried Lentil Burgers

Yield: 6 lentil burger patties

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

I served these with curry mayonnaise, which perfectly complimented the flavor of the burgers. To make, simply mix a pinch of curry powder with mayonnaise.

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Ingredients

• 1 cup cooked green lentils
• 1 cup cooked chickpeas
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 carrot, chopped
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• Juice from 1/2 lemon
• Pinch of salt
• 1 egg, beaten
• 1/4 to 1/2 cup breadcrumbs or panko breadcrumbs
• Hamburger buns and desired toppings (tomato, lettuce, pickles, sliced cucumbers, etc.)
• Curry mayonnaise

Instructions

1. Preheat oven to 450F. Heat olive oil in a large frying pan. Add onion and carrot and cook until softened, about five minutes. Remove from heat and stir in curry powder, garlic powder, lemon juice, and salt.
2. Place lentils, chickpeas, and onion mixture in food processor. Pulse about 10 times, until all ingredients come together but are not completely pureed. You want some good chunkiness in the burgers. Remove from food processor and stir in egg. Add bread crumbs. You want the consistency to be moist but not runny, so the burgers hold together.
3. Take a golf ball sized amount of the mixture and form into a patty. Place on a cookie sheet sprayed with non-stick cooking spray or lined with parchment paper. Place patties on the cookie sheet and press down to achieve uniform thickness. Place in oven and bake for 12 to 15 minutes, or until slightly crisp on both sides and cooked in the middle. Place patties on buns and serve with curry mayonnaise and desired toppings.

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