Curry Lentil Burgers
We used to have lamb every Easter as a child and my mother always enjoyed it with mint jelly. I never understood this nor did I like it, however I still associate lamb with mint flavored jelly to this very day.
I did a little research and apparently mint jelly was originally used when serving mutton, older sheep, to disguise the strong flavor of the meat. This tradition stuck around when people started eating lamb eventhough it’s not really necessary with lamb.
Anywho…although I was never a huge fan of the mint jelly my goal with this burger Face Off recipe was to somehow combine the flavor of mint into the end product (as well as Veganize it!). These burgers ended up being very soft, but I found that if you refrigerate or freeze them prior to cooking they firm up quite a bit.
My inspiration for this recipe came from one of Richard Blais’ Vegan burger recipes.
Curried Lentil Burgers with Mint Chutney Mayo
1/2 lb. Button Mushrooms
1 Cup steamed, shelled edamame
2 gloves garlic, minced
1″ fresh ginger, grated
2 1/2 Cups cooked brown lentils
2 Cups of cooked Barley
1/2 t ground black pepper
1/2 T turmeric
1/2 T cumin
1/2 T curry powder
1/4 Cup Olive Oil
1/2 t salt
1/4 Cup parsley, chopped
- In a food processor coarsely chop button mushrooms and edamame. Add Garlic and Ginger and pulse to combine.
- Add lentils and half of the barley and process into a coarse paste.
- Add pepper, turmeric, cumin and curry powder and process to combine.
- Add some olive oil if the mixture needs a little liquid (not required).
- Place mixture into a bowl and add remaining barley, salt and parsley. Combine with hands.
- Form the mixture into 4-8 patties, depending on the size of your rolls.
- In a non-stick grill pan, cook patties over medium-high heat, until browned, approximately 5 minutes each side.
- If you wish, toast your rolls on the hot grill pan once the lentil patties are done.
- Assemble your burger with mint chutney mayo, mushroom topping (recipes below) and arugula or other leafy green lettuce.
The side dish in my pictures is a version of one of my favorite Whole Food’s Kale Salad’s.
Sauté 1/4 Cup chopped Yellow Onion and 1 Clove Garlic
Add White Wine (about 3-5 Tablespoons) and reduce down
Slice 5 Button Mushrooms and 1/2 Yellow Onion and add to pan
Sauté until onions are browned
Mint Chutney Mayo
Mix 2 parts Vegan Mayo with 1 part Mint Chutney
I used a jared mint chutney this time around, but this recipe inspired me to come up with a Mint Chutney of my own…coming soon!