Red Lentil and Curry Burgers

🍔 Veggie Burgers: Unbeatable Flavor and Texture

Veggie burgers often have a reputation for being dry or falling apart in the pan. However, by using red lentils, we achieve a naturally cohesive and very juicy dough. This recipe, with an exotic touch of curry, will show you that eating legumes in a fun and delicious way is totally possible. Plus, you don't need buns to enjoy them; serve them with a good salad.

🌱 Why it is exceptionally healthy

• Plant-Based Iron and Protein: Red lentils are a fantastic source of amino acids and iron, fundamental for maintaining energy.
• High Digestibility: Being hulled (without the outer skin), red lentils do not produce the annoying gas sometimes caused by other legumes.
• Anti-inflammatory Power: Curry (thanks to turmeric) acts as a potent natural anti-inflammatory, ideal for post-workout recovery.

📝 Step-by-Step Preparation

1. The Legume Base: Wash 7 oz (200g) of raw red lentils under the tap. Boil them in 13.5 fl oz (400ml) of water or vegetable broth for 15 minutes, until they absorb the liquid and break down into a thick puree. Let cool.
2. The Aromatic Sofrito: Finely chop 1 red onion (3.5 oz / 100g) and 1 garlic clove. Sweat it in a pan with 1 tbsp (15ml) of EVOO for 5 minutes.
3. The Spices (The Soul): Add 1 heaped tablespoon of curry powder, 1/2 teaspoon of cumin, and a pinch of black pepper to the sofrito. Stir for 1 minute to toast the spices and release their essential oils.
4. The Dough: In a large bowl, mix the red lentil puree with the spiced sofrito. To give it consistency and be able to shape the burgers, add 1.4 oz (40g) of oat flour (or fine oat flakes). Mix everything with very clean hands.
5. Shaping: Form 4 thick burger patties (about 2.8 oz / 80g each) with slightly damp hands so the dough doesn't stick.
6. Final Cooking: In a non-stick pan with a few drops of EVOO, cook the burgers over medium heat for about 3-4 minutes per side, until a golden and crispy crust forms.