If you’re looking for a lentil burger recipe, these gluten-free vegetable patties are delicious and easy to put together. Red lentils melt when cooked, making them the perfect binder for quinoa, oats, curry powder, and many digestive spices.
when i go back to the beans low FODMAP diet, red lentils were one of the first products I was able to successfully add back into rotation.when you are in a Red Lentil Curry Recipethey are cooked to a paste, which makes them easier to digest than firmer varieties like green or black lentils.
Still, eat a whole bowl of dal or red bean soup It wasn’t on my menu until a few years later Silk treatment. The strategy I was able to use was to add small amounts of red lentils to my recipes and use them as an accent rather than a main event. That’s exactly what they do in these quinoa and lentil burgers.
What’s the basis of these gluten free lentil burger patties?
My initial concept was to take all my flavors and textures Clean kitchari recipes and turn them into gluten-free vegetable tarts. The technique is similar: you cook the lentils with the quinoa until the grains are fluffy, and the red lentils mix a bit into the mixture to make it sticky and easy to shape into whatever shape you like.
I replaced the kitchari seasoning with curry powder, cumin, turmeric and a bit of Aleppo pepper to increase the heat. We started with some sauteed onions to help add some sweetness.
After the quinoa, gluten-free oats, and lentils are cooked, they are made into patties and baked in a 425-degree oven until crispy.
Finally, the lentil burger is topped with a cool mint raita, which is basically an Indian tzatziki! The diced cucumber is warmed with yogurt, fresh mint, and some jalapeños.You can easily make this recipe vegan by coating it with coconut yogurt, and Swap 2 diced carrots for onions to lower FODMAP And stick to one burger serving size.
These red lentil burgers are a great make-ahead meal for lunch, or as a vegan/vegetarian option at the end of a summer barbecue. You can store the raita separately and re-crisp the burgers in a 400-degree oven for 5 to 10 minutes before serving.
Keep reading for this delicious gluten-free red lentil burger recipe with quinoa, oats, and digestive spices!
With health and hedonism,
Phoebe
Curried Red Lentil Burgers with Mint Rata (Gluten Free)
In these red lentil burgers, the onions, lentils, and oats melt, giving the quinoa a sticky texture that doesn’t require more binding. What they lacked in extra texture we made up for with raita, a crunchy cucumber jalapeno dream. To make these vegan, use coconut yogurt. To make them low FODMAP, use coconut yogurt, swap 2 diced carrots for onions, and keep servings to one patty.
serving size 8
raw material
- 2 spoon olive or coconut oil
- 1 shallots diced
- 2 teaspoon Madras curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper or ½ teaspoon chili flakes
- 1 teaspoon Salt
- 1 cup raw quinoa
- ½ cup red lentils
- 1/3 cup Gluten Free Oatmeal
- ½ cup chopped mint or cilantro divided into
- 1 cup Full-fat yogurt or coconut yogurt
- 1 chili Remove ribs and seeds
- 1 baby kirby or persian cucumber roughly chopped
- 1 spoon fresh lemon juice
- 8 Gluten Free Burger Bun bake
instruct
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Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
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In a medium lidded stockpot, heat oil over medium heat. Sauté onion until translucent, 5 minutes. Add curry powder, cumin, turmeric, pepper flakes and salt along with quinoa, red lentils and oats. Cook for another 2 minutes or until fragrant. Add 3 cups of water and bring to a boil. Reduce heat to medium-low and cover. Simmer until the quinoa is cooked through and almost all the liquid has been absorbed, 15 minutes.
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Remove lid and set aside until cool to the touch. Stir in half the mint or cilantro.
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Grease a 1/3-cup measure and use it to divide the quinoa mixture into 8 to 10 pieces and place on a parchment-lined baking sheet. Form red lentil burgers into 1-inch thick patties by hand, patting until firm. Transfer to oven and bake until patties are dry and have a nice brown crust on the bottom, 15 minutes. Remove from oven, flip burgers, and bake for an additional 10 minutes, until firm and crisp.
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While the burgers are baking, prepare the raita: In a small bowl, combine yogurt, remaining mint, jalapeño, cucumber, lemon juice, and ¼ teaspoon sea salt.
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Serve veggie burgers on toasted buns with raita and some extra herbs, or without the buns for a snack.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
