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Curried Lentil Burgers

Curried Lentil Burgers

with Cucumber Salad and Roasted Potato Wedges

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This meat-free burger is delicious in its own right - healthy lentils, spicy curry powder and carrots make the flavour irresistibly exotic!

Tags:Veggie
Allergens:Wheat/BléEgg/OeufMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Green Lentils

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

340 g

Yukon Potato

1 unit

Cucumber

85 g

Carrot

113 g

Onion, chopped

1 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Sri Lankan Spice

1 tbsp

Flax Meal

7 g

Cilantro

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2866 kJ
Calories685 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate114 g
Sugar12 g
Dietary Fiber17 g
Protein29 g
Cholesterol24 mg
Sodium904 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes and toast the buns.) Start prepping when the oven comes up to temperature!

2

Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.

3

Prep: Meanwhile, roughly chop the cilantro. Drain and rinse the lentils. In a medium bowl, using a fork, coarsely mash the lentils. Peel the cucumber into ribbons using a vegetable peeler, rotating every 3 peels. Discard the seedy core. Place the ribbons in a strainer set over a bowl. Toss the ribbons with a pinch of salt (this will help bring out the water in the cucumber.) Set aside.

4

Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion, carrot and spice blend. Cook, stirring, until the veggies softened and golden-brown, 8-10 min.

5

Make and cook the burgers: In a large bowl, stir the flaxmeal with 3 tbsp water until combined (mixture will look gloopy!) Add the carrot mixture, panko and lentils. Season with salt and pepper. Form the mixture into four 4-inch wide burger patties. Heat the same pan over medium-high heat. Add a drizzle of oil, then the burgers. Cook until golden-brown, 3-4 min per side.

6

Meanwhile, press the excess liquid out of the cucumber (in the sieve) with the bottom of a spoon. In a medium bowl, stir the cucumber with 2 tbsp yogurt. Season with salt and pepper. Split the buns and place in the oven to toast until just golden, 3-4 min.

7

Finish and serve: Layer each bun with the cilantro, then two burgers and top with the cucumber salad. Serve alongside the potato wedges and enjoy!