Curried Veggie Burgers
These curried veggie burgers are the best veggie burgers I've ever made! Including carrots, lentils, chickpeas, and yummy spices. Healthy and delicious!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 (28 ounce) can lentils, rinsed and drained, or 3 1/2 cups cooked lentils
- 1 heaping cup cashews
- 3 large carrots, peeled and shredded
- 2 yellow onions, minced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 cup uncooked brown rice
- up to 1/2 cup vegetable broth
- 2 cups panko bread crumbs
Steps
Combine the rinsed beans in a large mixing bowl. Begin cooking the rice.
Heat a large skillet over medium high heat. Toast the cashews in the dry pan until golden brown; process in a food processor or blender until fine crumbs form. Add to the mixing bowl.
Heat the oil in the skillet and add the onion and garlic. Saute for 10 minutes over low heat, until soft and fragrant. Add the carrots and stir-fry for 3-5 minutes until soft, adding more oil if necessary. Add the vegetables to the mixing bowl.
Mix in the spices with everything already in the mixing bowl. Add the cooked rice and stir to combine.
Transfer to a food processor or blender and process until a doughy consistency forms. Add a few tablespoons of vegetable broth if needed to keep the mixture moving. I like to keep some texture to the mixture.
Stir in the panko crumbs and form into patties. See notes for different ways to cook them!
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