GF Recipes

A Double Challenge! Curried Lentil Love Burgers

13 Comments 14 February 2012

A Double Challenge! Curried Lentil Love Burgers

Happy Valentine’s Day!

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis, and they chose to present patties for their ease of construction, ingredients, and deliciousness! We were given several recipes and learned the different types of binders and cooking methods to produce our own tasty patties!

I decided to combine this challenge with another challenge.  This month I’m hosting Go Ahead Honey…It’s Gluten-Free, the brilliant creation of Naomi Devlin of Straight Into Bed Cakefree and Dried.  Since February is the month of love and passion, what could be more passionate than hot, spicy, and heart-shaped foods?

I’ve challenged readers to create something that’s Hot, Spicy, and Heart-Shaped.  So when I read The Daring Cooks’ February challenge, I knew exactly what to make.

Love Patties!

I started by cooking onions, mushrooms, carrots, and zucchini.

And I cooked up some lentils in vegetable stock.

Then I used the food processor to mix up the remaining ingredients and add the hot and spicy love.  Curry, tumeric, and a heart-shaped cookie cutter turned these veggie burgers into Love Burgers.

Browned on each side in grapeseed oil, a few at a time, I was able to make about 12 heart-shaped patties.

Each one looked unique, but they tasted absolutely delicious!

What a perfect Valentine’s dinner!

Curried Lentil Love Burgers

by Heather

Ingredients:

  • 2 T. grapeseed oil, divided
  • 1/2 small onion, finely chopped
  • One 10-ounce container baby bella mushrooms, shredded
  • 1 carrot, shredded
  • 1 medium zucchini, shredded
  • 1 c. cooked lentils
  • 1 c. almond meal
  • 1/2 c. sunflower seeds
  • 1 T. curry
  • 1 tsp. tumeric
  • 1 tsp. sea salt

Directions:

1.  Heat olive oil in a large skillet over medium heat and add onions.  Cook until onions have softened.

2.  Meanwhile, place mushrooms, carrot, and zucchini through the chute of the food processor using the shredder disc.  Add the veggies to the skillet and cook for about 10 minutes or until veggies are soft.

3.  Place veggies in a large bowl and allow to cool.

4.  Stir in cooked lentils, almond meal, sunflower seeds, curry, tumeric, and sea salt.  Then transfer all to a food processor.  Using the S blade, pulse until combined.  Add water, one tablespoon at a time, until it reaches burger consistency.

5.  Press a palmful of batter into a heart-shaped cookie cutter and release it onto a plate.

6.  Heat a tablespoon of grapeseed oil in a large skillet over medium heat, and cook the burgers until they brown on each side.

7.  Serve on Udi’s Gluten Free Hamburger Buns with or without ketchup, or you can eat it on top of a green salad.

Makes 8-12 burgers, depending on the size of your cookie cutter.

Readers, dish!

  • What is your favorite kind of patty?
  • Have you tried Udi’s Gluten-Free Hamburger Buns?

This recipe is linked to:

Your Comments

13 Comments so far

  1. Aren’t you clever? Very cool burgers, Heather! I’ll take mine with a tad less curry and no ketchup, please. Thanks!

    xo,
    Shirley

  2. Jenni says:

    Oh, wow!! I love these, they are great!! Not only did you make a great tasting patty, but they are heart shaped! Awesome!! And great job combining two challenges into one!

  3. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-14-2012/

  4. Yum Yum! I too did some Indian flavors in my patties. Great job for this month’s challenge.

  5. Really cute! I love lentil patties but never thought to shape them like this. What a fun idea.

  6. I LOVE the heart shaped veggie burgers you made I adore the combination of ingredients you used well done on this challenge. Cheers from Audax in Sydney Australia.

  7. Amber says:

    Super cute and delicious! What a fun idea.

    Thanks for this great recipe!

    Be Well,
    –Amber

    P.S. And thank you for sharing on Allergy-Free Wednesdays this week!

  8. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays. What delicious burgers these are!

    Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  9. daisy says:

    These are brilliant!

  10. Lauren says:

    leave it to you, I’d love them even if they weren’t heard shaped, great ingredients- fun.

  11. Kit says:

    Oh my goodness, this looks so good! Been trying to find a yummy veggie burger to make and I think this is it!

  12. 'Becca says:

    Sounds delicious!! My family has been trying many recipes for homemade veggie burgers, and we’ll look forward to trying these. Did you know you can cook/reheat veggie burgers on a George Foreman grill?

  13. Amber says:

    Hi There Heather,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:

    http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html.

    Please join us again this week for more allergy-free fun and inspiration.

    Be Well,
    –Amber


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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