Curried Lentil Burgers with Coriander Yogurt Curried Lentil Burgers with Coriander Yogurt

Author: Canadian Living

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


Coriander Yogurt:


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.

Coriander Yogurt:
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
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Curried Lentil Burgers with Coriander Yogurt