I've declared my love for burgers a number of times on this blog and I don't discriminate against the non-meat variety. Lentil burgers are really satisfying and these Indian inspired flavours work really well together. Only downside is that it's a little messy to prepare.
400g can lentils, drained
2 cups fresh wholemeal breadcrumbs
1 tbs Passage to Indian Korma Paste
200g natural yoghurt
1 cucumber, grated
a few sprigs of mint, leaves removed and finely chopped
1/2 tsp ground cumin
1/2 cup mango chilli chutney
4 wholegrain bread rolls
2 tomatoes, sliced
Step 1 - Place lentils, breadcrumbs, egg and korma paste into a food processor. Process until combined. Using very well floured hands, form 4 lentil patties. Place on a plate and transfer to fridge for 15 minutes to chill.
Step 2 - Heat a good whack of oil in a large non-stick frying pan. When hot, add patties to pan and cook for 2-3 minutes on each side, until golden, turning once. Handle with care then drain on paper towel.
Step 3 - In a small bowl combine yoghurt, cucumber, mint, pinch of salt and cumin. Stir until combined.
Step 4 - To assemble, halve bread rolls and place lettuce and tomato on base. Add the pattie then dollop yoghurt on top. Spread mango chilli chutney over lids and place on top. Serve with a side of onion bhaji if desired.