Best Healthy And Delicious Curried Cashew Red Lentil Burgers Recipes

Curried Lentil Cashew Burgers image

Provided by Chef Kirsten 1

Time 30m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 12

1/2 cup unsalted cashews
2 tablespoons vegetable oil
6 cremini mushrooms or 6 white mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
salt and pepper
1 (540 ml) can lentils, rinsed and drained
1 tablespoon curry paste
1/2 cup dry bread, crumbs
1/4 cup fresh coriander, chopped (optional)
1 carrot, shredded (optional)
1 pepper, chopped (your favorite kind) (optional)

Steps:

In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!

Nutrition Facts : Calories 323.5, Fat 15.4, SaturatedFat 2.4, Sodium 37, Carbohydrate 35.4, Fiber 10.8, Sugar 4.8, Protein 14.6

HEALTHY AND DELICIOUS CURRIED CASHEW RED LENTIL BURGERS image

Number Of Ingredients 14

1&1/2 cups diced carrots
3/4 cup red lentils, rinsed
2&1/2 cups filtered water
2 tablespoons water
1 cup finely chopped onions
2 teaspoons curry powder
3 cloves garlic, minced
1 cup raw or lightly roasted cashews
2 egg whites
1/2 cup whole grain bread crumbs
1/4 teaspoon pepper
1/2 cup Veganese grapeseed oil mayo
1/2 teaspoon curry powder
juice of 1/2 lemon or more to taste

Steps:

Use organic ingredients when possible. 1. Combine carrots and lentils with 2 1/2 cups water in sauce pan. Simmer partially covered for about 13 minutes until lentils fall apart. Drain thru strainer pressing out most of liquid. Cool. 2. Heat 1/2 tablespoon water in skillet, add onion, saute until translucent. Stir in 2 tsp curry powder and garlic, saute 30 seconds more. Cool. 3. Finely chop cashews in a food processor. Add lentil mixture, egg whites, and onions. Process in short bursts until mixed but still textured. Add bread crumbs, salt and pepper to taste. Mix gently. 4. If mixture is too loose, add more cashews or bread crumbs. Form into patties and saute in olive oil until browned on both sides. (Can be baked in a 375 degree oven) 5. Mix mayo, 1/2 tsp curry powder and lemon juice. Place small amount on each burger.