Curried Lentil Burgers with Coriander Yogurt
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||2 g|
- Portion size: 4
Even meat lovers won't miss the meat in these aromatic veggie burgers. Rice and lentils combine to make a complete protein, and the coriander yogurt is a refreshing topping. Try using basmati rice for a true South Asian flavour.
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1/2 cup 1/2cuplong-grain rice
- 2 tsp 2tspmild curry paste
- 1-1/4 cups 1-1/4cupsvegetable stock
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupground almonds
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)lentils, drained and rinsed
- 1 tbsp 1tbsplemon juice or lime juice
- 4 4whole wheat hamburger bunwhole wheat hamburger buns Coriander Yogurt
- 1/2 cup 1/2cupplain yogurt
- 1/4 cup 1/4cupfinely chopped fresh coriander
In saucepan, heat oil over medium heat; fry onion and garlic, stirring occasionally, until softened, about 5 minutes.
Add rice and curry paste; cook, stirring, for 1 minute. Stir in stock, salt and pepper; bring to boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently scrape into large bowl; let cool.
Meanwhile, in skillet, toast ground almonds over medium heat, stirring often, until almonds are golden, about 5 minutes. Add to rice.
In food processor, pur?lentils with lime juice until smooth. Stir into rice mixture. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place patties on greased grill over medium-high heat; close lid and cook, turning once, until browned and crisp, about 10 minutes.
Meanwhile, in small bowl, stir yogurt with coriander.
Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread coriander yogurt over cut sides. Place burgers on bottoms; sandwich with tops.