As I’ve talked about previously, I’m not much of a meat person. So when I was thinking of what to make for the Big Burger Ballyhoo hosted by Paul (& Freya) over at Writing At The Kitchen Table it couldn’t be your regular red meat burger. These Curried Lentil Burgers are what mum used to make for me when the rest of the family were having hamburgers, and now I make them regularly as they are very simple to make and quite tasty.
They are also very healthy – containing iron, magnesium, folate, B vitamins and cholesterol lowering dietary fibre. These burgers are a good low-fat source of protein and the lentils make them low GI, meaning they don’t cause drastic changes to blood sugar levels. This makes them good for diabetics especially, but for everyone else too, as they give a more sustainable source of energy. With Paul trying out every burger entry for this event in only a couple of weeks in order to crown a winner, I thought I would do his body (& those of his guinea pigs) a favour with this healthier version of a family favourite.
Unfortunately, someone ate the 2 spare burgers I had set aside to take photos of before I had a chance to do so. I will try to make these again and take photos of them in the next week or so, before the extended deadline of May 25th.
Curried Lentil Burgers (Makes 8)
Rinse 1C dried red lentils and place in a saucepan with 2C water. Bring to the boil, reduce heat and simmer for 10 minutes, or until all water is absorbed. Mix together 1tsp curry powder, 1pkt (65g) vegetable based soup mix, 1Tbsp chopped parsley, 1Tbsp ground cumin & 2Tbsp wholemeal plain flour in a bowl and add lentils. Refrigerate the mixture overnight (or for at least an hour).
Shape into 8 patties and roll in some more wholemeal plain flour. Return to fridge for half an hour before frying for 4-5 minutes on each side. Serve in grainy bread rolls (or at least low GI white bread rolls) with lettuce/baby spinach, tomato & cheese, or your favourite burger accompaniments.
We had these burgers last night for dinner with the Balsamic Beetroot & Carrot Salad that I posted about earlier. The original recipe is from Cookery The Australian Way, but of course I have added my own flair.
I have made these again and managed to get a photo this time before they all got eaten, although it isn’t a very good one, it is better than nothing! This time I used brown lentils (you will need to cook them for longer, at least half an hour) and added 1/2C corn kernels & 1 diced, softened onion as well. Very nice.