Curried Red Lentil Burgers with Quinoa and Mint Raita (Gluten-Free)

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while crushed crackers can be more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding, while applesauce adds moisture.

Start by sautéing a red onion in a skillet.

Add ground cumin, turmeric, Aleppo pepper (or red chili flakes), and salt to the onion; stir to combine.

Add quinoa to the skillet and toast it in the spice mixture.

Add red lentils, gluten-free rolled oats, and water to the skillet.

Bring the mixture to a boil over high heat.

Once boiling, put a lid on and reduce heat to low; simmer for 15 minutes until all the liquid is absorbed and the mixture is sticky.

Meanwhile, prepare the mint raita by mixing full fat yogurt, cucumber, jalapeno, cilantro, scallions, and salt in a bowl.

Once the quinoa-lentil mixture is done, take it out and add fresh herbs; mix well.

Use a greased 1/4 cup measure to scoop the mixture onto a parchment-lined sheet pan; pat each burger down to form a thin patty.

Preheat the oven to 425°F (218°C).

Place the patties in the oven and bake until crispy, flipping once for even cooking.

Remove from the oven when they hold together nicely and have a great crust on both sides.

Serve the patties on gluten-free buns topped with mint raita and additional cilantro or mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens