Lentil & Chickpea Burgers with Coriander Garlic Cream

[Bastet]

Well, I pulled out my vegetarian cookbook yesterday, cause I had a hankering for these burgers - thought I'd share the recipe with you (I'll be making them for myself on Saturday night). I'm not making the sauce this time around, but it is definitely delicious!

Preparation time: 30 minutes + refrigeration
Total cooking time: approx. 30 minutes
Makes: 10 burgers

Burgers

1 cup (250g/8oz) red lentils
1 tablespoon oil
2 onions, sliced
1 tablespoon tandoori mix powder
425g (13 1/2 oz) canned chickpeas, drained
1 tablespoon grated fresh ginger
1 egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 1/4 cups (180g/5 3/4 oz) stale breadcrumbs
flour, for dusting

Coriander Garlic Cream

1/2 cup (125g/4 oz) sour cream
1/2 cup (125ml/4 fl oz) cream
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley

1. Prepare and heat barbecue. Bring a large pan of water to the boil. Add the lentils to the boiling water and simmer, uncovered, for 10 minutes or until the lentils are tender. Drain well. Heat the oil in a pan and cook the onions until tender. Add tandoori mix and stir until fragrant. Cool the mixture slightly.

2. Place the chickpeas, half the lentils, ginger, egg and onion mixture in a food processor. Process for 20 seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs, combine well. Divide the mixture into 10 portions.

3. Shape the portions into round patties. (If the mixture is too soft, refrigerate for 15 minutes or until firm.) Toss the patties in flour and shake off excess. Place the patties on a lightly greased barbecue grill or flatplate. Cook for 3-4 minutes on each side or until browned, turning once. Serve with Coriander Garlic Cream.

4. To make Coriander Garlic Cream: Combine the sour cream, cream, garlic and herbs in a bowl and mix well.

NOTE: The patties can be prepared up to 2 days ahead and stored, covered, in the refrigerator. If you prefer, you can cook the patties in a frying pan brushed lightly with oil. The Coriander Garlic Cream can be made up to 3 days in advance. Place in a covered container and store in the refrigerator.

Additional notes by me : The patties freeze well (uncooked), but I haven't tried to freeze the sauce. Reduced fat/low fat options work well for the cream products - your sauce may end up a little runnier, but it tastes just as good. You can use these instead of the fresh herbs (they're available at most supermarkets in Australia, and are apparently available in the US, Canada, New Zealand, the UK and Holland). Not only are they easier to use (no chopping involved), but you can throw them into the freezer once opened and they last for 6 months.

Enjoy!!

[Green Gaia]

Sounds yummy! I love veggie burgers!

What can I substitute for the 'tandoori mix powder' if I can't find it?

[Bastet]

Originally Posted by Maize

Sounds yummy! I love veggie burgers!

What can I substitute for the 'tandoori mix powder' if I can't find it?

*looks at the ingredients on the bottle* Okay, this has...

salt, onion powder, paprika, garlic, ginger, chilli, yoghurt powder, cumin, coriander, pepper, caraway, fennel, cardamon, natural lemon flavour, cinnamon, cloves

...so, something with the closest ingredients to that? Really, I think you could put any spices in it and they'd taste great. The 'tandoori' is just to complement the coriander garlic cream. The first time I made them, there was no such thing as Tandoori Seasoning in the spice section of the supermarket (there is now), so I went into the section where they have those seasoning mixes where you add the meat/veggies/whatever and have an instant meal (haven't had my cuppa yet this morning so I'm struggling to think of their 'official' name). They had a tandoori one there, I just used that and stuck the leftovers in a spice jar for next time.

[Booko]

Originally Posted by Bastet

Well, I pulled out my vegetarian cookbook yesterday, cause I had a hankering for these burgers - thought I'd share the recipe with you (I'll be making them for myself on Saturday night). I'm not making the sauce this time around, but it is definitely delicious!

Preparation time: 30 minutes + refrigeration
Total cooking time: approx. 30 minutes
Makes: 10 burgers

Burgers

1 cup (250g/8oz) red lentils
1 tablespoon oil
2 onions, sliced
1 tablespoon tandoori mix powder
425g (13 1/2 oz) canned chickpeas, drained
1 tablespoon grated fresh ginger
1 egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 1/4 cups (180g/5 3/4 oz) stale breadcrumbs
flour, for dusting

Coriander Garlic Cream

1/2 cup (125g/4 oz) sour cream
1/2 cup (125ml/4 fl oz) cream
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley

1. Prepare and heat barbecue. Bring a large pan of water to the boil. Add the lentils to the boiling water and simmer, uncovered, for 10 minutes or until the lentils are tender. Drain well. Heat the oil in a pan and cook the onions until tender. Add tandoori mix and stir until fragrant. Cool the mixture slightly.

2. Place the chickpeas, half the lentils, ginger, egg and onion mixture in a food processor. Process for 20 seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs, combine well. Divide the mixture into 10 portions.

3. Shape the portions into round patties. (If the mixture is too soft, refrigerate for 15 minutes or until firm.) Toss the patties in flour and shake off excess. Place the patties on a lightly greased barbecue grill or flatplate. Cook for 3-4 minutes on each side or until browned, turning once. Serve with Coriander Garlic Cream.

4. To make Coriander Garlic Cream: Combine the sour cream, cream, garlic and herbs in a bowl and mix well.

NOTE: The patties can be prepared up to 2 days ahead and stored, covered, in the refrigerator. If you prefer, you can cook the patties in a frying pan brushed lightly with oil. The Coriander Garlic Cream can be made up to 3 days in advance. Place in a covered container and store in the refrigerator.

Additional notes by me : The patties freeze well (uncooked), but I haven't tried to freeze the sauce. Reduced fat/low fat options work well for the cream products - your sauce may end up a little runnier, but it tastes just as good. You can use these instead of the fresh herbs (they're available at most supermarkets in Australia, and are apparently available in the US, Canada, New Zealand, the UK and Holland). Not only are they easier to use (no chopping involved), but you can throw them into the freezer once opened and they last for 6 months.

Enjoy!!

Sounds yummy. But I admit I am lazy, and rather than process the chickpeas, I would probably just use chickpea flour I get from the Indian section of the market. I use that for "instant" hummus also.

I may try this sometime soon. I don't do well with legumes generally, but chickpeas and lentils are the two that I can tolerate. And if I leave off the bread crumbs, I could give some to my friend who's allergic to wheat and soy. Hmmm...can you say "deep freezer"?

[Booko]

Originally Posted by Bastet

*looks at the ingredients on the bottle* Okay, this has...

salt, onion powder, paprika, garlic, ginger, chilli, yoghurt powder, cumin, coriander, pepper, caraway, fennel, cardamon, natural lemon flavour, cinnamon, cloves

Urgh...yogurt powder. I'm allergic to dairy. Still, I bet I can find something similar here. If the farmer's market won't do, there are several Indian groceries hereabouts.

[Bastet]

Originally Posted by Booko

Sounds yummy. But I admit I am lazy, and rather than process the chickpeas, I would probably just use chickpea flour I get from the Indian section of the market. I use that for "instant" hummus also.

I may try this sometime soon. I don't do well with legumes generally, but chickpeas and lentils are the two that I can tolerate. And if I leave off the bread crumbs, I could give some to my friend who's allergic to wheat and soy. Hmmm...can you say "deep freezer"?

I have to freeze most of them when I make this recipe, cause I live on my own. You could try using cornflake crumbs instead of breadcrumbs maybe - do you have them there?

[Booko]

Originally Posted by Bastet

I have to freeze most of them when I make this recipe, cause I live on my own. You could try using cornflake crumbs instead of breadcrumbs maybe - do you have them there?

Oh, I could process some cornflakes, but they usually add unneeded sugar.

I sometimes make cornbread (with corn flour instead of wheat) and I use the leftovers to make gluten-free meatloaf. I could save some for the veggie burgers.

My friend can't eat the veggie burgers you get in health food stores here, because they're all based on soy. Also, she doesn't really cook much, but we're working on that.

At least she's making roasted veggies now. That's a great dish and simple...I should probably post it.

[Bastet]

Originally Posted by Booko

Oh, I could process some cornflakes, but they usually add unneeded sugar.

Yeah, that sucks...you can buy already-processed cornflake crumbs here, but to be honest I don't know if they've got added sugar or not. I prefer them to breadcrumbs usually.

Originally Posted by Booko

I sometimes make cornbread (with corn flour instead of wheat) and I use the leftovers to make gluten-free meatloaf. I could save some for the veggie burgers.

That sounds like it'd work.

Originally Posted by Booko

My friend can't eat the veggie burgers you get i