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.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 888 mg
- Protein 20 g
- Calories 504.0
- Total fat 15 g
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 77 g
- Iron 39.0
- Folate 96.0
- Calcium 16.0
- Vitamin A 1.0
- Vitamin C 7.0