Curried Red Lentil Veggie Burgers (Gluten-Free)
In these red lentil burgers, the onions, lentils and oats kind of melt away and give the quinoa a gooey texture that doesn’t require any more binding. What they lack in additional texture we make up for with the raita, which is a crunchy cucumber jalapeno dream. To make these vegan, use coconut yogurt. To make them low FODMAP, use coconut yogurt, swap 2 diced carrots for the onion, and keep the serving size to one patty.
Servings 8
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 red onion finely diced
- 2 teaspoona Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper or ½ teaspoon chili flakes
- 1 teaspoon salt
- 1 cup uncooked quinoa
- ½ cup red lentils
- 1/3 cup gluten-free rolled oats
- ½ cup chopped mint or cilantro divided
- 1 cup full fat yogurt or coconut yogurt
- 1 jalapeno ribs and seeds removed
- 1 small Kirby or Persian cucumber roughly chopped
- 1 tablespoon fresh lemon juice
- 8 gluten-free burger buns toasted
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium lidded stockpot, heat the oil over medium heat. Sauté the onion until translucent, 5 minutes. Stir in the curry powder, cumin, turmeric, pepper flakes, and salt along with the quinoa, red lentils and oats. Cook for 2 minutes more or until quite fragrant. Add 3 cups of water and bring to a boil. Reduce the heat to medium-low and cover. Simmer until the quinoa is cooked and almost all the liquid is absorbed, 15 minutes.
- Remove the lid and set aside until cool enough to touch. Stir in half the mint or cilantro.
- Grease a 1/3 cup measure and use it to portion the quinoa mixture into 8 to 10 mounds on the parchment-lined baking sheet. With your hands, shape the red lentil burgers into patties, 1-inch thick, patting them until compact. Transfer to the oven and bake until the patties have dried out and formed a nice brown crust on the bottom, 15 minutes. Remove from the oven, flip the burgers and bake for 10 more minutes, until firm and crispy.
- While the burgers bake, prepare the raita: in a small bowl, combine the yogurt, remaining mint, jalapeno, cucumber, lemon juice and ¼ teaspoon sea salt.
- Serve the veggie burgers on toasted buns with the raita and a some extra herbs, or bun-less as a snack.