Curry Veggie Burgers

School/work/life balance round one: check. Last night I got together with some friends of mine who I haven’t seen since before break started. We braved the snow and the cold to go out for drinks in the city, and I am so glad we did! The place we chanced upon had live music and made for a fun night! I truly think this semester is going to be amazing, because we’ve already got round two planned for next weekend. We’re doing karaoke! If all the stars align I will finally make my karaoke debut, and I can’t wait.

Today I wanted to share with you the recipe for the curry veggie burgers I showed in my last What I Ate Wednesday post. There’s something special about homemade veggie burgers. The amazing, explosive flavors that can be created through unique blends of whatever seasonings you have on hand always tastes better than the store bought version. In this case, curry is the seasoning that takes the prize.

IMG_2003The curry gives these burgers a magnificent flavor that’s not only warm and comforting, but also sweet and spicy.

IMG_2020Top these burgers with some sliced mango and fig preserves and you’ve got yourself a burger! With the leftovers I slathered hummus on top, which was phenomenal as well. Try it with the jalapeño cilantro hummus from Trader Joe’s!

Curry Veggie Burgers

Makes 9 burgers

Adapted from Pinch Of Yum

1 can of chickpeas (14 oz.), drained and rinsed

1 and 3/4 cup cooked lentils

1/2 cup of cashews

1 large carrot, peeled and diced

1 yellow onion, finely diced

3 cloves of garlic, minced

1 tbsp olive oil

1 and 1/2 tbsp of curry powder

1 tsp salt

1 tsp thyme

1 cup of uncooked brown rice

1/2 cup of instant oats

To make these burgers start by cooking the lentils and brown rice according to packaged instructions. While the lentils and rice are cooking, dice and mince all the ingredients that need it.

Then, sauté the onions in the olive oil and garlic for about 10 minutes over low heat, stirring frequently. When the onions are soft and more translucent, add in the carrots, turn the heat up to medium, and cook for about 5 more minutes.

Meanwhile, place the cashews in a food processor and process until the consistency is a fine powder. And start preheating your oven to 400 degrees.

When the lentils, rice and onion/carrot mixture are done cooking, add them into a large mixing bowl along with the chickpeas, oats and cashew powder. Stir to combine. Next, add in all the spices and stir again.

Now, place as much of the veggie mix into your food processor as will fit and pulse until you reach the desired texture for the burgers. You may have to do this in a couple of batches.

Finally, form the veggie mixture into about 9 patties, place on a greased cookie sheet and bake for 15 minutes. Flip the burgers, and bake for another 15 minutes. Eat them hot out of the oven topped with whatever you’d like. Enjoy!

Let’s watch Dirty Dancing,

Sydney

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