How to make a Curry Veggie Burger. Your dreams have come true.
Um guys, I don’t want to toot my own horn, but Toot, Toot!!! I think I’m getting pretty good at this healthy cooking thing. I have to admit, I haven’t always been a cooker, that is, until I fell in love with health and REAL WHOLE FOODS. Yummmm. So I’m am soooo freaking stoked to share this delicious AND nutritious Curry Veggie Burger recipe with you.
Now you know I always keep it 100% with you guys, so I must tell you how I came up with this beautiful concoction. First of all, I was inspired by the GOOD KORMA BURGER at Hopdoddy’s. Now I never tasted it, I just saw a picture of it on Instagram. Guys, it looked mouthwatering, so I knew I had to have something like that in my mouth quick! (Sidenote: Hopdoddy’s is the best burger joint in the world, but there is not one where I live… tear*) I must thank Pinch of Yum for also inspiring this recipe. In attempt to make hers, I totally screwed up in an amazing way, and came up with my own special Curry Veggie Burger. Yay. And did I mention it’s healthy??? Well, of course I did. LOL Let’s get started.
14 ounces of chickpeas, rinsed and drained
2 cans of lentils, (I used lentil soup, see picture.) rinsed and drained
1 cup of raw cashews
3 large carrots shredded
2 small/medium yellow onions minced
3-4 cloves of garlic minced
2 tablespoons of olive oil
1 tablespoon of ground flaxseed
1 tablespoon of curry powder
1 teaspoon salt
1 teaspoon turmeric
1 1/2 cup brown rice
1/2 cup red quinoa
1/4 to 1/2 vegetable broth
Preheat Oven to 400 Degrees
Step 1: Take the brown rice and quinoa and boil it until it’s soft. I put both the brown rice and quinoa in the same pot, and it puffed up just fine. If you need to learn how to make brown rice go here, and come back.
Step 2: While the brown rice is cooking go ahead and shred the 3 large carrots into a bowl. Then mince the onions and garlic and place it into a bowl as well.
Step 3: Grind cashews into blender until it’s flour like.
Step 4: Next, take the shredded carrots, chopped onion and garlic and saute them in some olive oil. Once the shredded carrots, onions and garlic are sauteed remove them from the hot stove.
Step 5: Then add in the cooked, drained and rinsed lentils or (lentil soup) and ground cashews in with the rice and quinoa. Add in the the drained chickpeas to the pot as well. And then smash the chickpeas up into the mix with a potato smasher. (The chickpeas don’t have to be fully smashed.) Add in the ground flaxseed as well.
Step 6: Add in the mix to the carrots, onions and garlic and saute all the ingredients together. Adding in the vegetable broth, salt, turmeric, olive oil, and curry powder as well.
Step 7: Once everything is mixed together, take a greased pan and start forming the mixture into little patties. Put the patties in the oven at 400 degrees and bake on each side for 10 minutes. Once the patties are done baking, leave the patties out for 30 minutes so they can firm up a little bit.
Step 8: Place the patties on your bun of choice and dress your burger up as you like.
Step 9: Enjoy!
Step 10: Get seconds, because well.. it’s inevitable.
You can refrigerate the patties and have them alllll week long. That’s what I did.