Recipe: Cashew Red Lentil Burgers
This recipe is one of my favorites for personal chef clients. The burgers are nutritious, packed full of flavor and are perfect from a culinary perspective, as they form into patties easily and reheat well. Enjoy!
Cashew and Red Lentil Burgers
(from Color Me Vegan by Colleen Patrick Goudreau)
Serves: 6(Leftovers freeze well!)
- 2 cups water
- 3 carrots, diced
- ½ cup red lentils, rinsed and picked through
- ½ tsp salt plus more to taste
- 1 cup raw cashews
- 2 Tbsp olive oil, divided
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 Tbsp curry powder
- 1 cup oats, ground into flour in the food processor, or store-bought oat flour
- Freshly ground pepper to taste
Combine water, carrots, lentils and ½ tsp salt in a saucepan. Bring to a boil. Reduce heat to low and cover and simmer until lentils are tender and broken down, 12-14 minutes. Drain in a colander, pressing out the excess liquid. Transfer to a bowl and cool for 20 minutes.
Meanwhile, toast the cashews in a small dry skillet over medium heat, shaking the pan often to prevent burning. Remove from heat when golden and fragrant. Let cool.
Heat 1 Tbsp oil in a large sauté pan over medium heat. Add the onion and cook, stirring until softened, about 7 minutes. Add the garlic and curry powder and cook, stirring for one minute. Remove from heat and let cool.
Place the cooled cashews in a food processor until finely chopped. Add the lentils and the onion mixture and pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and add enough oat flour to create a consistency that enables you to form cohesive patties. Season with salt and pepper and form into six patties, ½ inch thick.
Add the remaining 1 Tbsp oil to a large sauté pan over medium heat and cook the patties until evenly browned and heated, about 4 minutes per side.