Lentil and Quinoa Burgers – Indian Fusion

Step 1: Prepare Carrots and Onions

Turn on the stove to medium-ish heat. Add 1.5 teaspoons of coconut oil to a pan. Take 2 carrots, cut off the tops and bottoms, and grate them using a food processor with a grater blade. Take 1 red onion, top and tail it, cut it in half, peel it, and grate it using the food processor. Add the grated carrots and onions to the pan and sauté until they are almost completely soft, which will take about 8-10 minutes.

Step 2: Add Garlic, Ginger, and Spices

While the vegetables are sautéing, peel 5 cloves of garlic by leaning on a head of garlic to break the cloves, then slicing them. Grate a piece of fresh ginger. Add the chopped garlic and grated ginger to the pan with the carrots and onions, which should be about halfway through cooking. Season with salt. Add smoked paprika, red chili flakes (to your preference), and garam masala. Mix everything well.

Step 3: Incorporate Parsley and Lime

Finely chop a bunch of fresh parsley. Add the chopped parsley to the pan. Squeeze the juice from half a lime over the mixture. Give it a good stir to combine all the flavors.

Step 4: Combine with Quinoa and Lentils

Transfer the sautéed vegetable mixture from the pan into the food processor. Add 1 cup of already cooked quinoa (preferably chilled overnight) and 3/4 cup of already cooked brown lentils to the food processor. Pulse the mixture until it comes together, pulsing a maximum of 10 times to avoid over-processing.

Step 5: Form and Cook Patties

Transfer the mixture from the food processor onto a clean cutting board. Form the mixture into hefty-sized burger patties. If the mixture is too wet, you can add a little flour to help bind it. Place the patties into a pan with hot oil (likely the same pan used earlier). Cook each patty for 2-3 minutes per side until nicely browned and crispy.

Step 6: Prepare Spicy Peanut Spread

In a bowl, combine 1 cup of crunchy peanut butter, 1 teaspoon of chaat masala, and the juice of 1 lime. Whisk these ingredients together until well combined. Garnish the spread with chopped peanuts.

Step 7: Assemble the Burgers

Lightly toast the burger buns. Spread a generous amount of the spicy peanut spread on both halves of each bun. Place a cooked lentil and quinoa patty on the bottom bun. Top the patty with 2 slices of paneer cheese and fresh lettuce. Place the top bun to complete the burger. Repeat for the remaining burgers and serve immediately.

• For weeknight convenience, there's no need to peel the carrots.

• When pulsing the patty mixture in the food processor, do not exceed 10 pulses to maintain texture.

• If the patty mixture feels too wet, add a small amount of flour to help bind it.

• When placing patties in hot oil, push them away from you to prevent splattering.

• Adjust the amount of red chili flakes to suit your personal spice preference.

• For a vegan option, replace paneer cheese with a vegan cheese alternative and ensure burger buns are vegan.

• Experiment with different spice blends in the patty mixture for varied flavor profiles.