You may recall that I recently featured a sponsored post and giveaway with one of my favorite retailers, Vitacost.com. That recipe was for High-Protein Vanilla Crunch Muffins and I’m so glad you liked it.
I have a second recipe to share with you, as well as another $100 gift card giveaway, woo-hoo!
I suppose you could call these Indian Spice Burgers an updated version of my Lentil-Mushroom Burgers, but with an international twist. I’ve also added rolled oats which helps incredibly with texture, although the lentils remain the star ingredient.
If you don’t have time to cook regular lentils and you are concerned about digestibility, I highly recommend checking out these sprouted lentils from TruRoots – they are ready in four minutes(!!!):
To prepare the lentils for this recipe, I simmered them with organic light coconut milk for an extra touch of deliciousness and flavor:
It took about 8-10 minutes to get the lentils to thicken the way I wanted them. Then, I just combined the rest of the ingredients in a food processor:
Chopped shallots got blended in nicely, too:
The batter isn’t all that pretty, but it made for the perfect burger patty, especially once I chilled it for an hour or so in the fridge (not absolutely necessary, but a recommended step):
The burgers got baked on a parchment-lined baking sheet for 40 minutes, flipping once during cooking, in a 350° oven:
I served mine on a bed of lettuce, and hubby liked his on a piece of black rice toast with some grainy mustard <—-not necessarily an Indian condiment, but who am I to judge?:
Here’s the recipe:Print
Indian Spice Burgers
- Yield: 6
- Category: Main
- 2 cups canned light coconut milk
- 1 ½ cups sprouted lentils (uncooked)
- 1 cup rolled oats (uncooked)
- 1 cup chopped mushrooms
- ½ cup chopped walnuts
- ½ cup chopped fresh parsley
- 2 shallots, chopped
- 2 tablespoons ground flaxseed
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- 2 teaspoons coconut aminos
- Place coconut milk in a medium saucepan and bring to a simmer over medium heat. Add lentils and cook on low heat for 8-10 minutes, stirring occasionally. Set aside to cool.
- Combine oats, mushrooms, walnuts, parsley, shallots, flax meal, and spices into a food processor. Pulse to combine. Use a spatula to scrape down the sides.
- Add the cooked lentil mixture and the coconut aminos to the bowl of the processor. Turn on the food processor and let it run until the mixture comes together, about 20-30 seconds.
- Ideally, pour the mixture into a large bowl and refrigerate for at least an hour to firm up.
- Preheat your oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up and spray lightly with non-stick cooking spray.
- Use your hands to form the mixture into about 6 burger patties. Bake for 20 minutes and flip and bake for another 20 minutes, or until tops are golden brown.
- Serve hot, on a roll or a bed of lettuce, if desired.
I enjoyed eating my Indian Spice Burger on top of a lightly dressed salad, and I should tell you that the leftover patties were awesome simply heated up for two minutes in the microwave:
To enter the giveaway for the $100 Vitacost gift card, please use the Rafflecopter link below. You must reside in the U.S. and be over 18 years of age (residents of Rhode Island are excluded) to be eligible. I will pick a winner at random on Friday, May 2nd. Good luck!
Also, while I did not receive compensation for this post, I was sent the ingredients to make the recipe. I do participate in Vitacost’s Refer-a-Friend program where if you sign-in using this link we’ll both get $10 off our next order).