Spiced Lentil Burger
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Fusion
Author:
Spice Zen
Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 Minutes
Dietary Information
Vegetarian, Vegan Adaptable, Gluten-Free Adaptable, Soy free/Corn free
These spiced lentil burgers are hearty, well-rounded and gently warming, made with red lentils, vegetables and Spice Zen Garam Masala for depth. Crisp on the outside and soft within, the patties hold together beautifully while staying light and satisfying. Build them simply with fresh toppings and your favourite sauce for an easy, flavourful meal.
Ingredients
Lentil Patties
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1½ cups dried whole red lentils, rinsed (or 2 x 400 g cans cooked whole red lentils, drained)
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2 small potatoes, peeled and diced (or 1 medium sweet potato, diced)
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1 small onion, finely chopped
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1 small carrot, finely grated
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1 teaspoon Spice Zen Garam Masala
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1 teaspoon Spice Zen Stoneground Cumin
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½ teaspoon Spice Zen Cayenne Pepper
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1 teaspoon Spice Zen Fresh Ground Dried Garlic (optional)
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1 teaspoon sea salt
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2½ tablespoons Spice Zen Sesame Seed
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½ cup gluten-free breadcrumbs
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2 tablespoons Spice Zen Sunflower Oil
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Burger Buns & Toppings
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6 burger buns (gluten-free if required)
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100 g halloumi, sliced
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100 g hummus
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1-2 avocado, sliced
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2 small onions, thinly sliced
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2 small tomatoes, sliced
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6 lettuce leaves
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Handful of baby spinach
To Finish
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1 large fresh red chilli, thinly sliced (optional)
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Spice Zen Stoneground Cracked Black Pepper, to taste
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Sauce of choice, to serve
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Sea salt, to taste (optional)
Directions
For dried lentils: Place the red lentils and potatoes (or sweet potatoes) in a saucepan with 3 cups of water. Cover and cook over low to medium heat for about 25 minutes, or until tender. Drain any excess liquid and set aside to cool.
For canned lentils: Skip this cooking step. Use drained lentils and cook the potatoes separately in boiling water until tender, then drain and cool slightly.
Mash the lentils and potatoes until combined. Add the onion, carrot, garlic, spices, salt, sesame seeds and breadcrumbs, and mix well until the mixture holds together.
Shape the mixture into 6 patties. If soft, add more breadcrumbs and allow to rest for 5 minutes.
Heat the sunflower oil in a wide pan over medium heat. Cook the patties for 3–4 minutes on each side until golden and crisp.
Grill or pan-sear the halloumi until lightly golden.
Slice the burger buns in half and lightly toast if desired. Layer the base with lettuce, lentil patties, avocado, onion, tomato, baby spinach and grilled halloumi. Add a spoon of hummus, season with fresh chilli, cracked black pepper and sauce if using, then cover with the bun tops and serve.
Chef’s Notes
Drain lentils and potatoes very well to keep the patties cohesive.
Cook patties over steady medium heat for a crisp crust without drying the centre.
Recipe Note
Vegan Adaptation: Skip halloumi and use plant-based buns and toppings.
Gluten-Free Option: Use gluten-free buns and gluten-free breadcrumbs throughout.
No Bun Option: Serve patties with salad and extra hummus for a lighter plate.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
