Sometimes a veggie burger just hits the spot, especially when you want a dairy dessert! I added curry spices to my veggie burger as they pair well with the mango-habanero ketchup. If you are not a curry fan, leave them out.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 red onion, sliced thinly
- 2 medium carrots, grated
- 2 teaspoons fresh grated ginger
- 8 ounces of mushrooms, sliced thinly
- 2 cloves garlic, minced
- 2 teaspoons tomato paste
- 1 tablespoon hot curry powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 2 cups brown rice, cooked
- 1 cup lentils, cooked
- 1⁄2 cup cilantro leaves
- 1 whole egg, lightly beaten
- Kosher salt and freshly cracked pepper
1. Place a large sauté pan, lightly coated with olive oil, over medium high heat. Add the onion and sauté until brown and very fragrant, about 3-5 minutes.
2. Add the mushrooms and car- rots and continue cooking until the mushrooms are lightly brown and softened (about 5 minutes).
3. Add the remaining ingredients except the egg and stir to combine. Turn off the heat.
4. Transfer half of the mixture to a food processor and pulse until lightly ground but with pieces remaining.
5. Place the entire mix in a large bowl and add the egg. Mix together lightly just until combined.
6. Form the patties and chill.
7. Preheat a grill pan or grill to medium-high. Lightly grease the pan or grill with olive oil. Add the patties and cook on each side until browned and crispy (about 5-7 minutes per side).
Serve with Mango-Habanero ketchup.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW