Red Lentil Cauliflower Burger
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 burgers
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Calories
82 kcal
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Cuisine
Indian
Red Lentil Cauliflower Burger
Description
The Red Lentil Cauliflower Burger recipe starts by gently simmering red lentils with aromatic spices until tender and absorbing most of the liquid. Separately, grated cauliflower is roasted until lightly golden and crisped, adding texture and a subtle roasted flavor. These components are combined with onion flakes, spices including cumin and piri piri, and chickpea flour to help bind the mixture. The blend is mashed and adjusted for seasoning, creating a flavorful base that can be shaped into patties for burgers or used as a filling.
The spices like berbere or garam masala can be varied to adjust taste, making the patties versatile. The texture combines the softness of the lentils with the slight bite of roasted cauliflower, providing a satisfying mouthfeel. These patties hold together well thanks to the chickpea flour, which absorbs moisture and aids in firmness.
This burger mixture can be topped with baby spinach, onion, roasted mini peppers, jalapeños, cilantro, mayonnaise, avocado, and tomato slices, adding freshness and creaminess to the savory patties. It's a wholesome vegetarian option for sandwiches or tacos, providing both protein and vegetables in one.
Variations can be made by incorporating different spice blends such as curry powder, ranch, chipotle flakes, lemon zest, Cajun blend, or Ethiopian berbere. Nutrition information is calculated per single patty. Using canned lentils shortcuts the preparation step if desired. Roasting the cauliflower before mixing adds a toasted flavor and reduces moisture content, improving patty texture.
Ingredients
Red Lentil Cauliflower Burger Patties
- 1/2 cup dried whole red lentils or use 1 1/2 cups canned, cooked lentils, drained and rinsed, sabut Masoor or other lentils (brown/green
- 1/3 tsp salt
- 1/2 tsp garlic powder or 3-4 garlic cloves minced
- 1/2 tsp spice mix like berbere or garam masala, of choice
- 1 3/4 cups water
- 1/2 head cauliflower 1 1/2 - 2 cups, grated
- 1 Tbsp onion flakes or 3 Tbsp finely chopped onion
- 1/2 tsp cumin powder
- 1/2 tsp piri piri or cayenne or chili powder or other chili to taste
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 Tbsp chickpea flour or breadcrumbs or other flour as needed
Toppings
- baby spinach onion rings; roasted mini peppers; pickled jalapenos; chopped fresh; chipotle habanero mayo; avocado slices; tomato slices
- onion
- mini peppers
- jalapeño
- cilantro
- mayonnaise
- avocado
- tomato
Instructions
- Soak the lentils for half an hour or more in warm hot water.
- Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
- Grate the cauliflower (in a food processor, blender or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
- Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice. (You can use this mixture as is to load a burger or a taco too.)
- Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower, etc). Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
- Drizzle with olive oil, if using. Bake on parchment lined sheet for 20 minutes at 400 degrees F.
- Assemble the Burger: Top the bun with spinach/greens, some mayo, onion rings, warm lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.Or use your own toppings like cucumbers, raw red onion slices, pepper slices and such for a quicker fix up.
Onion Rings
- Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste. Add a teaspoon rice flour for crunchyness. (optional)Dip red onion slice in the the batter and place on parchment lined sheet.Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.
Roasted Mini Peppers
- Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.
Chipotle Habanero Mayo
- Mix 1 Tablespoon Chipotle habanero (I used Melinda's Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or homemade mayo or cashew cream or coconut cream.
Notes
- You can substitute dried lentils with canned cooked lentils (about 1.5 cups), draining and rinsing them before use.
- Roasting the grated cauliflower until golden helps develop a deeper flavor and reduces moisture for better patty consistency.
- Adjust spices according to your preference; the recipe supports variations like curry powder, chipotle flakes, or berbere.
- The chickpea flour binds the mixture but you may substitute it with breadcrumbs or other flours as needed for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6burgers
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 337mg | 14% |
| Potassium | 321mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin C | 24mg | 27% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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