Curried Potato-Red Lentil Burger – OF & GF


Curry Red Lentil Burger - 6
This is a Red-Lentil version of my Curried Potato Lentil Burgers. As with the others, this little burger-patty is crisp on the outside and delightfully moist on the inside. Full of nutrient-rich lentils and soothingly smooth potatoes, this is one little burger that needs no bun. Lightly spiced with curry, cumin and coriander for a hint of the east, and “burgery” enough to think of the west.  

The texture is unique for a burger since it has a significant volume of flour in it. This is a recipe founded on error. I was cooking for my clients T and John and used the red lentils instead of the brown. It was so moist that I had to keep adding flour to it. They liked them so much, that I had to go back and recreate my “error”, only to develop a new recipe.

Curried Potato-Red Lentil Burger – OF & GF
This is a Red-Lentil version of my Curried Potato Lentil Burgers. As with the others, this little burger-patty is crisp on the outside and delightfully moist on the inside. Full of nutrient-rich lentils and soothingly smooth potatoes, this is one little burger that needs no bun. Lightly spiced with curry, cumin and coriander for a hint of the east, and “burgery” enough to think of the west. The texture is unique for a burger since it has a significant volume of flour in it. This is a recipe founded on error. I was cooking for my clients T and John and used the red lentils instead of the brown. It was so moist that I had to keep adding flour to it. They liked them so much, that I had to go back and recreate my “error”, only to develop a new recipe.
Servings
20 3"4" patties
Servings
20 3"4" patties
Curried Potato-Red Lentil Burger – OF & GF
This is a Red-Lentil version of my Curried Potato Lentil Burgers. As with the others, this little burger-patty is crisp on the outside and delightfully moist on the inside. Full of nutrient-rich lentils and soothingly smooth potatoes, this is one little burger that needs no bun. Lightly spiced with curry, cumin and coriander for a hint of the east, and “burgery” enough to think of the west. The texture is unique for a burger since it has a significant volume of flour in it. This is a recipe founded on error. I was cooking for my clients T and John and used the red lentils instead of the brown. It was so moist that I had to keep adding flour to it. They liked them so much, that I had to go back and recreate my “error”, only to develop a new recipe.
Servings
20 3"4" patties
Servings
20 3"4" patties
Ingredients
  • 1 cup quinoa flakes*
  • 4 tbsp ground flax seeds
  • 5 cup boiling water divided
  • 3 tbsp Red Curry Paste Thai Kitchen Brand, preferably
  • 1 cube Vegan Bouillon Rapunzel’s brand, preferably
  • 1 cup dried red lentils soaked for 30 minutes
  • 2 medium red potatoes, diced about 1 pound
  • 1 medium yellow onion, diced
  • 3 medium cloves garlic, minced
  • 1 1/2 sp tsp cumin
  • 1 tsp curry
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 2 cup garbanzo bean flour
Servings: 3"4" patties
Instructions
  1. Preheat oven to 400 degrees
  2. Place quinoa flakes and ground flax seeds in a medium-sized mixing bowl. Add up to 2 cup boiling water to thoroughly moisten without any excess water, mix well. Add Thai Kitchen Brand Red Curry Paste and mix well. Set aside for further use.
  3. In medium-large sauce pan boil 3 cups water, add Rapunzel’s Vegan Vegetable Bouillon cube and stir until dissolved. Add lentils cover and simmer for 20 minutes. Add potatoes and simmer for another 20 minutes or until lentils and potatoes are soft and water is completely absorbed. You can mash this as it cooks. You want it to be somewhat homogenous.
  4. While potatoes and lentils are simmering, water sauté onions, garlic and ginger over low-medium heat until transparent. Add cumin, coriander and salt and continue to heat for another minute stirring as needed.
  5. Transfer potato-lentil mixture to large mixing bowl. Mash lightly with a potato masher. Add sautéed onion mixture, soaked quinoa flakes and ground flax seed mixture. Stir until relatively homogenous. Add garbanzo bean flour, in several rounds and mix in well. Let stand to cool for about 30 minutes or refrigerate for 15 minutes.
  6. Cover a cookie sheet with parchment paper. Scoop burger mixture onto baking sheet. Shape into patties and cover with another sheet of parchment paper. Press lightly so parchment paper does not lift off during baking.
  7. Bake in 400-degree oven for 15-20 minutes. Remove from oven, lay a second cookie sheet (bottom side on burgers) on top of parchment-covered burgers and flip the whole thing over. Slide burgers (and parchment paper) back onto the original cookie sheet (the burgers are now upside down).
  8. Remove the (now upper piece of parchment paper) and return burgers to oven. Bake for another 15-20 minutes.
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