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side view of indian-spiced veggie burger with mango chutney

Indian-Spiced Veggie Burgers

  • Author: Lexi
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 burgers 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: Indian

Description

These Indian-Spiced Veggie Burgers will take your next summer BBQ to the next level!


Scale

Ingredients

  • 2 tbsp olive oil
  • 2 tsp finely minced garlic
  • 1 cup finely diced onion
  • 1 1/4 cup grated carrot
  • 1 1/4 cup grated sweet potato
  • 1/3 cup fresh cilantro, chopped finely
  • 1 1/2 tbsp white miso paste
  • 1 tbsp tomato paste
  • 1 tsp sriracha
  • 2 cups cooked short grain white or brown rice (cook 1 cup dry according to package directions)
  • 1 3/4 cups cooked red lentils
  • 3/4 cup gluten free bread crumbs
  • 1 tbsp curry powder
  • 2 tsp coconut sugar
  • 1 1/4 tsp salt 
  • 3/4 tsp cumin
  • 1/2 tsp coriander
  • 1/4 cup flax meal
  • For assembly: buns (toasted), mango chutney, tomatoes, lettuce

 


Instructions

  1.  Cook rice and lentils according to package directions. 
  2. Preheat oven to 350 F and line 2 sheet pans with parchment paper.
  3. In a large sauté pan, heat oil over medium heat and add onion and garlic. Sauté for 5-6 minutes, stirring often. 
  4. Add carrot, sweet potato, cilantro, miso, tomato paste, and sriracha and cook for 8-10 minutes. Use a slotted spoon to remove from pan and transfer to a bowl to cool slightly.
  5. In a large mixing bowl, stir together bread crumbs, curry powder, salt, cumin, and coriander. Add in cooked lentils, cooked rice, cooked vegetable mixture and flax meal. Stir until well combined.
  6. Taste and adjust salt if necessary. Let sit for 10-15 minutes to make sure flax is absorbed. 
  7. Make burgers into evenly-sized patties (it’s easiest to use your hands!). 
  8. Preheat a large fry pan over medium-low heat. Brush pan lightly with high heat oil. Cook each patty for 5-6 minutes on each side (don’t over-crowd the pan!) and then transfer to parchment paper-lined baking sheet. Repeat with all patties
  9. Transfer to oven and bake for 20 minutes. Remove from oven and let cool slightly. 
  10. Serve on a toasted bun spread with mango chutney, lettuce and tomatoes.

 


Notes

To easily grate the carrot and sweet potato, we suggest using a food processor attachment. Otherwise, a box grater will also work.

Don’t overcrowd the pan while searing the patties. We suggest no more than 3 patties at a time.

Keywords: indian veggie burger