Curried Lentil, Rice and Carrot Burgers

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I can’t say that veggie burgers have ever really been my thing,  therefore the desire to make them in my own kitchen really never existed. I do love lentils and we are trying, really trying to eat a healthier diet, even though I don’t think we were doing too badly to begin with. Looking for new and interesting ways to make lentils I ran across this recipe for lentil burgers. I figured that I would give it a go.

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The flavors were spot on, but the burgers dried out in the oven. The recipe does mention that, and maybe cooking them on the stovetop would have been a tastier solution, but I was afraid that they would fall apart. For lunch the next day I heated one of the burgers up and smashed it into a tortilla which was delectable. However you decide to cook these beauties there is one essential topping that cannot be looked over, greek yogurt.


Curried Lentil, Rice and Carrot Burgers

from the New York Times

  • 2 tablespoons peanut or canola oil
  • cup finely diced onion
  • 1 cup finely diced carrots
  • 6 ounces mushrooms, sliced or finely chopped
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon turmeric
  • 2 teaspoons cumin seeds, lightly toasted and ground
  • 1 teaspoon curry powder
  • ½ teaspoon yellow mustard seeds
  •   Pinch of cayenne (or to taste)
  •   Salt and freshly ground pepper to taste
  • 1 cup cooked brown rice
  • 2 ½ cups cooked brown lentils, drained
  • 1 egg

Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.

Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.

Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works. (Greek Yogurt!!!)

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Two Years Ago: Roasted Vegetables with Rosemary and Fennel scented Fish

Three Years Ago: Carolina Gold Risotto with Pumpkin and Oil Cured Black Olives & Pureed White Bean and Winter Squash Soup

Four Years Ago: Risotto with Snapper in a Saffron Broth, Farfalle with Calamari and Yellow Tomatoes & Risotto with Pattypan Squash, Kale and Grilled Sausage

Five Years Ago: Spanakopita, Peanut Butter Brownies & Polpettone

Six Years Ago: Cicoria Saltata in Padella, Lunch in Anzio, Mezze Maniche alla Checca, Squid Ink Risotto with Cuttlefish and Artichokes, Mezze Maniche con i Broccoli Romani, Braised Lentils With Spinach & Fish, Zucchini and Potato Gratin


~ by italicious on November 16, 2014.

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