Indian Inspired Vegetarian Burger Patties

Forgot to take photos of tonight’s dinner, but I wanted to make sure to get the recipe in before I forgot what I put in it. I have some left-over patties we’ll be cooking up tomorrow and I’ll try to remember to take a photo then.

Thogg liked these. We ate them with a sour cream garlic and herb sauce and also some ketchup and mustard on buns with lettuce. I had one for a snack with some shredded cheese on top and then dolloped with the herb sauce. Tasty! Om nom nom.

Ingredients:

  • 1 cup of red lentils
  • 1x 14oz can of chickpeas – drained
  • 2 cups of dried whole wheat bread crumbs (finely ground with no seasoning)
  • 1 large onion – peeled and roughly chopped
  • 2 cloves of garlic – peeled and minced
  • 2 inch piece of ginger – peeled and sliced thin
  • salt and pepper (to taste)
  • 1.5 Tbs olive oil or other cooking oil
  • 1/2 Tbs paprika
  • 1.5 tsp garam masala
  • 1/2 Tbs cumin
  • 3 Tbs minced parsley
  • 2 Tbs minced cilantro (corriander)

Directions:

  1. Pick through the lentils for any rocks and debris. Rinse them and then place them in a large pot of boiling water. Simmer for 10 minutes. Drain lentils and set aside.
  2. In a large pan over medium heat cook the onions in the olive oil. When they become translucent add the garlic and ginger. Cook until the mixture almost gets a little golden. You don’t need to caramelize, but you want to cook out some of the water. Add the paprika, garam masala and cumin. And cook for another minute.
  3. Place the onion mixture in a food processor and puree until a paste starts to form. Add the drained chickpeas and 1/2 of the drained cooked lentils. Pulse until combined and no large chunks remain. When the chickpea mixutre is cool enough to handle place it in a large mixing bowl and add the rest of the lentils, the bread crumbs, a few healthy pinches of salt, several grinds of fresh pepper, and the parsley and cilantro. Mix thoroughly with clean hands. You can take a small pinch of it and throw it on a plate and microwave it to sample it and check that your seasonings are good.
  4. Once you have the right amount of salt (it will depend on how salty your canned chickpeas are), divide the mixture into 10 portions. Roll each portion into a ball. Dip it in a little flour and smash it into the shape of a patty. Refrigerate the patties for at least 20 minutes and then cook on a grill brushed with oil or in a frying pan with a little oil.
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