Curried Lentil Cashew Burger (from Canadian Living, July 2007 edition)
½ cup (250 mL) unsalted cashews or walnuts
2 Tbsp (25 mL) vegetable oil
4 cups (1 L) sliced mushrooms
1 onion, chopped
1 clove garlic, minced
¼ tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) lentils, drained and rinsed
1 Tbsp (15 mL) curry paste
¼ cup (50 mL) dry bread crumbs
¼ cup (50 mL) chopped fresh coriander
4 slices Gouda cheese with cumin
4 leaves lettuce
4 slices red onion
4 burger buns
- In skillet, toast cashews or walnuts over medium low heat until fragrant, about 5 minutes; transfer to food processor.
- In same skillet, heat 1 Tbsp of the oil over medium-high heat; cook mushrooms, chopped onion, garlic, salt and pepper, stirring occasionally, until liquid is evaporated, about 5 minutes. Add to food processor.
- Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and coriander. Shape into four 1-inch (2.5 cm) thick patties.
- In same skillet, heat remaining oil over medium heat; fry patties until crusty, about 8 minutes per side. Top each with cheese slice; cover and cook until melted.
- Sandwich each veggie patty with lettuce and red onion in buns. Add other condiments as desired.
Makes 4 servings. Per serving: 610 calories; 25 g protein, 27 g total fat (6 g saturated fat), 71 g carbohydrate, 10 g fibre, 878 mg sodium.
% RDI: 27% calcium, 54% iron, 15% vitamin C, 131% folate.
