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Curried Lentil Cashew Burger

A meatless burger patty of lentils, mushrooms and toasted cashews bound with bread crumbs and seasoned with curry paste and fresh coriander. The patties are pan-fried until crusty, topped with Gouda, and served in buns with lettuce and red onion.

Servings: 4 · main · vegetarian

Ingredients

  • ½ cup unsalted cashews
  • 2 tablespoon vegetable oil
  • 4 cup mushrooms, sliced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt and pepper, each
  • 1 can lentils, drained and rinsed; 19 oz/540 mL can
  • 1 tablespoon curry paste
  • ¼ cup dry bread crumbs
  • ¼ cup fresh coriander, chopped
  • 4 slice Gouda cheese
  • 4 leaf lettuce
  • 4 slice red onion
  • 4 hamburger bun

Method

  1. In skillet, toast cashews over medium-low heat until fragrant, about 5 minutes; transfer to food processor.
  2. In same skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook mushrooms, chopped onion, garlic, salt and pepper, stirring occasionally, until liquid is evaporated, about 5 minutes. Add to food processor.
  3. Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and coriander. Shape into four 1-inch (2.5 cm) thick patties.
  4. In same skillet, heat remaining oil over medium heat; fry patties until crusty, about 8 minutes per side. Top each with Gouda cheese slice; cover and cook until melted. Sandwich each patty, lettuce and red onion in bun.