Lentil and Quinoa Burgers – Indian Vegetarian

Step 1: Prepare Carrots and Onions

Turn on the burner to medium-high heat. Grate 2 carrots and 1 red onion using a food processor with a grater blade. Set aside.

Step 2: Sauté Vegetables and Spices

Add 1.5 tsp of coconut oil to a pan and heat. Add the grated carrots and red onion to the pan and sauté until almost completely softened, about 8-10 minutes. While they cook, chop 4-5 cloves of garlic and grate a 1-inch piece of ginger. Once carrots and onions are softened, add the chopped garlic, grated ginger, 0.5 tsp salt, 1 tsp smoked paprika, 0.5-1 tsp chili flakes, and 1 tsp garam masala to the pan. Sauté for about 1 minute until fragrant. Stir in 0.25 cup of fresh chopped parsley and the juice of half a lime.

Step 3: Prepare Patty Mixture

Transfer the sautéed vegetable and spice mixture to a food processor. Add 1 cup of cooked quinoa and 0.75 cup of cooked brown lentils. Pulse the mixture about 10 times until it comes together but still has some texture. If the mixture is too wet, add a bit of flour.

Step 4: Form and Fry Patties

Form the mixture into 4 hefty burger patties. Heat a pan with a generous amount of oil. Carefully place the patties into the hot oil, pushing them away from you to avoid splattering. Fry for 2-3 minutes per side until golden brown and crispy.

Step 5: Make Spicy Peanut Spread

In a small bowl, combine 1 cup of crunchy peanut butter, 1 tsp of chaat masala, and the juice of 1 lime. Stir until well combined. Garnish with chopped peanuts.

Step 6: Assemble Burgers

Toast 4 burger buns. Spread a generous amount of the spicy peanut spread on both halves of each bun. Place a cooked patty on the bottom bun. Top with 2 slices of paneer, a few leaves of lettuce, and optional avocado slices. Place the top bun to complete the burger. Serve immediately.

• Don't bother peeling carrots for a quicker weeknight meal.

• Use a grater blade on your food processor for quick shredding of carrots and onions.

• Adding salt to vegetables while sautéing helps draw out moisture.

• Pulse the food processor a maximum of 10 times to combine patty ingredients without over-processing.

• If the patty mixture is too wet, add a bit of flour to help bind it.

• When placing patties in the hot pan, push them away from you to avoid oil splatters.

• Experiment with different blends of garam masala to customize the flavor profile.

• Adjust the amount of chili flakes to suit your preferred level of spice.

• For a vegan option, substitute paneer with a vegan cheese slice or omit it, and ensure buns are vegan-friendly.