curry chickpea and lentil “om” burger
Oh hello you juicy, aromatic, motherload of a homemade veggie burger!
It’s about time you came into my life.
This hunk of curry love is dedicated to the mega sized whopper you get when you go to a solid vegetarian restaurant that gives you the full burger experience.
You know, the dripping with sauce, mega stacked with toppings, two-hands-necessary burgers.
Flavour? BOMB Indian-inspired explosions. Turmeric, cumin and curry spice hit your tongue, and when paired with cilantro and sautéed red onion you’ll have visions of Mumbai. Flecks of dried cranberries are optional but highly recommended ’cause they play on the subtle sweetness of the burger oh so well.
Texture? Hearty, moist and just firm enough so you can throw them between two buns without them falling to pieces on you. You don’t need that. The power trio of rice, lentils and chickpeas make these patties incredibly durable for your flipping pleasure.
My favourite part about these burgers is how healthy and delicious they are. They combine 3 plant based protein sources that are also high in fibre, minerals and antioxidants. They’re incredibly filling, so much so that you could eat them atop a salad instead of using buns if you’re feeling it.
They pair really well with avocado and cucumber, a creamy or spicy sauce wouldn’t hurt either.
I slapped it with my classic tahini sauce (tahini, water, salt, lemon) with a huge dash of Mexican hot sauce- cause i’m rebellious like that.
curry chickpea and lentil om burger
- 3/4 cup green lentils, cooked
- 1 cup cooked chickpeas
- 1 cup cooked rice*
- 1/2 cup sunflower seeds**
- 1/4 cup dried cranberries (optional but wonderful)
- 1/2 cup oat flour
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 cup cilantro
- 1/4 cup red onion, chopped
- squeeze lemon juice
- pinch coconut palm sugar/ maple syrup (optional)
- Toppings: avocado, tahini, arugula, cucumbers, chutney, hot sauce, etc.
- Preheat oven to 400 degrees.
- In a pan on medium heat, sauté red onions with a drizzle of olive oil for about 5-6 minutes, until lightly browned and crispy in parts. Set aside.
- In your food processor, combine cooked chickpeas, lentils and rice. Add in spices. Pulse for about 20- 30 seconds or until the spices are distributed and the mixture looks like its almost ‘doughy’. Don’t overdo it though.
- Add in cilantro, red onion, lemon juice and the sweetener if you’re using. Pulse for about 10 more seconds.
- Scoop out burger mixture into a mixing bowl and stir in oat flour and cranberries if using. Taste your burger mixture to make sure it’s seasoned the way you like it! Add more spice if necessary.
- Scoop burgers into 4 equal (large) patties and place onto baking tray that is lightly drizzled with coconut oil. Bake for 15 minutes (or until brown on the bottom side) and then FLIP, bake for another 8-10 minutes. Your goal is to have both sides lightly browned but you don’t want them too dried out.
- Enjoy right away as you like! They go really well on a whole grain bun or lettuce wrap with avocado.
- * I happened to use white jasmine rice cause thats what I had, but brown or regular old white rice would work great too I bet
- **Sunflower seeds are cheap and add great texture and nutrients, but feel free to use walnuts, cashews or pecans which would also blend in well!
- These burgers do really well the next day, simply store them in an air tight container (without toppings or bun) and reheat on frying pan or skillet on both sides!