Gluten Free Tasty

Curried Veggie Burgers

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Curried Veggie Burgers Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Calories: 342
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
342
17.1% Complete
17%
Fat
7g
10.7692307692% Complete
11%
Cholesterol
0mg
0.0% Complete
0%
Sodium
560mg
24.347826087% Complete
24%
Carbohydrates
54g
41.8604651163% Complete
42%
Fiber
16g
64.0% Complete
64%
Sugar
8g
16.0% Complete
16%
Protein
18g
35.2941176471% Complete
35%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • Olive oil
  • 2 clove garlic, minced
  • ½ teaspoon turmeric
  • Sea salt
  • One 15-ounce can lentils, rinsed and drained
  • 1 tablespoon lime juice
  • 1 cup cooked quinoa
  • 1 small onion, diced
  • 2 teaspoons curry powder
  • 1 medium zucchini, coarsely grated or julienned
  • One 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh cilantro leaves
Method
Preheat the oven to 400 degrees Fahrenheit. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame. Saute the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and ½ teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and ½ teaspoon salt until coarsely pureed. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping ½ cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns. Serves 4