Some of my favorite dishes are from Indian cuisine (Indian spiced dishes are like comfort food for me) and these vegetarian lentil burgers are packed with ginger, coriander, turmeric, and cumin. When the craving for Indian flavors strikes, these burgers hit the spot. For this recipe, I broil the patties but you can also fry them. Either approach will yield a burger that is crisp on the outside and soft inside.
How to Pick the Best Lentils
Most lentils cook quickly, and these red lentils (which are more yellow than red after cooking) are done in a flash. You could actually use any lentil you prefer—green, brown, or yellow—except perhaps small green French Puy lentils, which do not break down as well as others when cooked. You can find red lentils at stores that stock Indian spices, or order them online.
Tips for Veggie Burgers That Stick Together
To make the best lentil burgers that stick together without being mushy, follow a few simple rules.
Use the right lentil. I prefer red lentils, but you could also use brown lentils.Try not to overcook the lentils.Cook lentils as you would cook pasta, using plenty of boiling salted water. When they are soft but still hold their shape, drain them really well, and let them continue to drain while you cook the vegetables and spices.Eggs and breadcrumbs bind the burgers together.Refrigerate the patties for at least 30 minutes before cooking them.
The best part about these burgers (in my humble opinion) is that the burger mix is made entirely in the skillet, so you won’t have extra bowls to wash! That’s a big win in my book.
How to Cook Lentil Burgers
After a 30-minute chill time, I prepare a baking sheet and turn on my broiler. I chose to broil the burgers because I’m not a big fan of frying (messy!) and I like to have one less pan to clean, but you could cook them in a skillet 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, piquant cilantro chutney that only takes minutes to make. This chutney is more like a spread than what we might normally think of as chunky chutney from a jar. Jalapeno, cilantro, and lime juice whirled in a food processor makes the chutney make a balanced but spicy sauce. A dab of tangy, refreshing Greek yogurt provides the finishing touch. 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 proved to be a kid-friendly option!
Tips to Make Ahead and Freeze Lentil Burgers
To make up to two days ahead: Form the patties and refrigerate them, covered with plastic wrap, for up to two days before broiling, or broil them and reheat them in the oven for about 10 minutes at 350°F.To reheat leftover burgers: Zap them in the microwave or reheat in a 350oF oven for about 10 to 15 minutes.To make up to three months ahead: Freeze the cooked or uncooked burgers on a parchment-lined baking sheet. As soon as they are frozen, wrap each burger in plastic wrap and place in a freezer bag. Defrost at room temperature. Broil the uncooked burgers or heat the cooked burgers in the oven (350°F for 10 to 15 minutes) until hot all the way through.
More Vegetarian Recipes
Red Lentil Dal Cauliflower Chickpea Curry Pressure Cooker Saag Tofu Chana Masala Vegetable Samosas with Mint Cilantro Chutney
Transfer to a small bowl. Don’t wipe out the food processor. You’ll use it again in a second. At this point they should still hold their shape somewhat, though you will notice that the outer husks may have separated. Drain well in a fine-mesh colander or sieve. 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 for you to handle and form into patties.
