Curried Cashew Burgers
If you're looking for a veggie burger with a great "meaty" feel, these are the ones to try. The secret is toasted cashews, which give them amazing flavor as well as texture. The red lentils cook surprisingly fast, keeping the active time brief.
- 2 cups plus 2 tablespoons water, divided
- 1 cup diced peeled carrots, (2-4 medium)
- 1/2 cup red lentils, rinsed (see Ingredient note)
- 3/4 teaspoon salt, divided
- 3/4 cup raw cashews
- 6 teaspoons extra-virgin olive oil, divided
- 1 cup chopped onion, (1 medium)
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 1/2 cup Cucumber-Mint Raita, optional (recipe follows)
- 3/4 cup fine dry breadcrumbs
- Freshly ground pepper, to taste
- 6 6-inch whole-wheat pita breads
- Lettuce & sliced cucumber, for garnish
- Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid. Transfer to a plate; let cool to room temperature, about 20 minutes.
- Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
- Prepare Cucumber-Mint Raita, if using.
- Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.
- With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
- Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Cut small ends off pitas and open the pockets. Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.
Tips & Notes
- Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
- Ingredient Note: Red lentils can be found in many supermarkets and virtually all natural-foods stores.
Per serving: 437 calories; 15 g fat (3 g sat, 9 g mono); 0 mg cholesterol; 65 g carbohydrates; 16 g protein; 9 g fiber; 753 mg sodium; 496 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Fiber (38% dv), Iron (25% dv).
Carbohydrate Servings: 4
Exchanges: 3 1/2 starch, 1 vegetable, 1/2 lean meat, 2 1/2 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique