Curried Lentil-Almond Burgers Curried Lentil-Almond Burgers

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/Geary House

Perfect for #MeatlessMonday, this burger is oh-so-satisfying that even the most devout meat-eater will be asking for the recipe.

  • Total time 45 minutes
  • Portion size 6 servings



In food processor, pulse almonds until finely chopped.

In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook mushrooms and red onion, stirring occasionally, for 6 minutes. Stir in garam masala, garlic powder, cumin and salt; cook until vegetables are soft, 2 to 4 minutes. (Reduce heat to medium if mixture starts to darken before vegetables are soft.) Stir in parsley. Scrape mushroom mixture and lentils into food processor with almonds. Pulse until combined with some whole lentils remaining. Transfer to large bowl. Stir in bread crumbs, adding 1 to 2 tbsp more bread crumbs if mixture is not holding together.

Shape mixture into six 3/4-inch thick patties. Cover; refrigerate for at least 20 minutes or overnight (to firm up patties).

Preheat oven to 200°F. In skillet, heat 1 tsp of the oil over medium-high heat; cook 2 of the patties until golden brown, about 2 minutes per side. Place on baking sheet in oven to keep warm.Repeat with remaining oil and patties. Serve on buns with your favourite condiments and sliced vegetables. 

Test Kitchen Tip: Toast almonds in a skillet over medium-low heat, stirring frequently, until fragrant, about five minutes.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 585 mg
  • Sugars 6 g
  • Protein 17 g
  • Calories 410
  • Total fat 19 g
  • Potassium 691 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g


  • Iron 44
  • Folate 92
  • Calcium 12
  • Vitamin C 10
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Lunch & Dinner

Curried Lentil-Almond Burgers