Enhance your easy veggie burger with the bold flavors of ginger, turmeric, coriander and cumin. Top these Indian-inspired lentil burgers with cilantro chutney and you’ll want them in your weekly rotation forever!
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We’re meat eaters in my household, but I like the idea of expanding my repertoire of vegetarian dishes so we can eat a few meatless meals each week.
I fry the patties for this recipe, but you can fry them too. Both approaches result in a burger that is crispy on the outside and soft on the inside.
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How to choose the best lenses
Most lentils cook quickly, and these red lentils (which turn yellow rather than red after cooking) are ready in no time.
You can pretty much use any lentil you prefer – green, brown, or yellow – except maybe little green French Puy lentils, which don’t break down as well when cooked as others.
You can find red lentils at stores that carry Indian spices or order them online.
Tips for veggie burgers that stick together
To make the best lentil burgers that hold together without getting soggy, follow a few simple rules.
- Use the right lens. I prefer red lentils, but you could use brown lentils as well.
- Try not to overcook the lentils.
- Cook lentils like pasta, with plenty of boiling salted water. When they’re soft but still holding their shape, drain them really well and keep draining them while you cook the veggies and spices.
- Eggs and breadcrumbs bind the burgers together.
- Refrigerate the meatballs at least 30 minutes before cooking.
The best part about these burgers (in my humble opinion) is that the burger mix is made entirely in the pan, so you don’t have extra bowls to wash up! That’s a big win in my book.
How to make lentil burgers
After a 30 minute chill time, I prep a baking sheet and turn on my grill. I chose to fry the burgers because I’m not a big fan of frying (messy!) and I like having one less pan to clean up, but you can cook them in a pan with olive oil if you like.
Tips For Making Cilantro Chutney (Even If You Hate Cilantro)
In addition to the spices in the burger, I double the flavor by adding a fresh, zesty cilantro chutney that only takes a few minutes to make.
This chutney is more of a spread than what we normally think of as chunky chutney in a jar. Jalapeno, cilantro, and lime juice swirled in a food processor make the chutney a balanced yet flavorful sauce. A dollop of tangy, refreshing Greek yoghurt completes the whole thing.
If cilantro isn’t your favorite, skip it. Instead, spice up some mayonnaise with curry powder or mix some chopped cucumber with yogurt and a pinch of cumin.
Go with your instincts. Ketchup isn’t my first choice, but it’s proven to be a kid-friendly option!
Tips for preparing and freezing lentil burgers
- To make up to two days in advance: Shape the patties and refrigerate covered with plastic wrap for up to two days before grilling, or grill and reheat in the oven at 350F for about 10 minutes.
- To reheat leftover burgers: Zap them in the microwave or heat in a 350oF oven for about 10 to 15 minutes.
- To settle up to three months in advance: Freeze the cooked or uncooked burgers on a parchment-lined baking sheet. Once frozen, wrap each burger in plastic wrap and place in a freezer bag. Thaw at room temperature. Roast the uncooked burgers or heat the cooked burgers in the oven (350°F for 10 to 15 minutes) until just hot.
More vegetarian recipes
- Red lentil dal
- Cauliflower Chickpea Curry
- Pressure cooker Saag Tofu
- Chana Masala
- Vegetable samosas with mint coriander chutney
Lentil burger with curry spice and coriander chutney
ingredients
- For the chutney:
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1/2 small bunch cilantro, stems and leaves roughly chopped to make 2 boxed cups
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1 small jalapeno pepper, seeded and roughly chopped
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3 tablespoons lime juice, from about 1 lime
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1 tablespoon of oil
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1/4 teaspoon table salt
- For the burgers:
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1 cup dry red lentils
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2 teaspoons table salt, divided
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1/2 red onion, thickly sliced
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1 garlic clove, sliced
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2 inch piece ginger root, unpeeled, thinly sliced
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1 medium carrot, thinly sliced
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2 tablespoons olive oil plus more for frying the burgers
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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1/2 teaspoon ground cumin
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2 large eggs
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6 tablespoons fine, dry breadcrumbs
- Serve:
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4 hamburger buns or similar buns
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4 tablespoons Greek yogurt
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1 cucumber, thinly sliced
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4 lettuce leaves, a handful of sprouts or vegetables of your choice
special equipment
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food processor
method
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Prepare chutney:
In a food processor, puree the cilantro, jalapeno, lime juice, 1 tablespoon oil, and 1/4 teaspoon salt until smooth, scraping down the sides of the bowl 2 or 3 times. The mixture will still have some texture but should be mostly smooth.
Pour into a small bowl. Do not wipe out the food processor. You will use it again in a moment.
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Picking over the lentils:
Spread the lentils out on a baking sheet, removing any small stones or debris if there are any. Place them in a colander and run them under cold water to rinse them off. drain.
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Cook lentils:
In a large saucepan, bring 4 cups water and 1 teaspoon salt and the lentils to a boil. Reduce the heat to a low simmer and cook for 5 to 6 minutes or until tender but not mushy.
At this point they should still be holding their shape a bit, although you’ll notice that the outer shells may have separated. Drain well in a fine-mesh colander or colander.
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Cut the vegetables:
While the lentils are cooking and draining, finely chop the onion, garlic, ginger and carrot in the food processor.
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Cooking vegetables and spices:
In a large skillet over medium-high heat, heat 2 tablespoons oil. Add the chopped vegetables and cook 4 to 5 minutes or until tender. Add turmeric, coriander, cumin, and 3/4 teaspoon salt and cook 30 seconds for spices to bloom. Turn off the stove and remove the pan from the stove.
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Puree lentils:
Stir the well drained lentils into the still warm vegetables in the pan. Using a fork or potato masher, mash up about half of the mixture, leaving the other half intact.
Reserve a spot on one side of the pan and add the eggs. Beat well with a fork and stir into the lentils. Add the breadcrumbs and stir again. Allow the mixture to cool enough to handle and shape into patties.
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Shape meatballs:
Line a baking sheet with foil and brush lightly with oil. Form 4 patties with a diameter of about 10 cm from the lentil mixture. Chill the patties uncovered for 30 minutes.
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Prepare burgers:
Place a rack 4 inches from the grill element and preheat the grill. Brush the tips with oil. Grill 5 to 6 minutes or until golden brown. Flip carefully, brush with more oil and brown on the other side (another 5 to 6 minutes).
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Serve burgers:
Place the burgers on four buns. Spread each with approx. 1 tablespoon of chutney and pour over 1 tablespoon of yoghurt. Garnish with sliced cucumbers and your choice of salad or veggies.
