Not only does this burger take it’s “Que” from the Far East, but along with great spices and flavor, it helps you get your fair share of amino acids, protein, fiber, and vitamin B1!
A great yogurt dressing accompanies this spicy burger!
2 cups Green Lentils
3 1/2 cups of Vegetable Stock
1 cup Bulgar Wheat
1 tbsp Hot Madras Curry
1 tsp Cayenne Pepper
2 tsp cumin
3 pinches salt
2 cloves of garlic (smashed)
4 tbsp Olive Oil
3/4 cup Greek Yogurt
1/4 cup chopped cilantro
1 tsp cumin
1 tsp salt
1/2 lemon (squeezed)
1 package of Store Bought Naan ( Stonefire Brand)
2 tbsp Olive Oil
green lettuce garnish
sliced red onion garnish
1 ) In medium saucepan sautee 2 tbsp of olive oil with smashed garlic.
2 ) Add lentils with salt, cumin, curry, and cayenne. Saute for 5 minutes then add 2 1/2 cups of vegetable stock to boil for 5 minutes.
3 ) Turn saucepan on simmer and cover. Cook lentils for 1 hour until tender. Set aside lentils.
4 ) Boil remaining (1 cup) of vegetable stock. Add Bulgar wheat with 1 pinch of salt. Turn off heat and leave top covered for 10 minutes.
5 ) In medium bowl, add Bulgar wheat, and half of lentils into bowl. Mash with potato masher or fork until smooth. Add remaining lentils and stir for texture. Taste for seasoning and mold into 6 patties.
6 ) In large fry pan add reaming olive oil over medium heat and add lentil patties. While cooking, in small bowl add yogurt, cumin, lemon juice, and salt. Mix together and set aside. Flip lentil burgers looking for golden brown crust.
7 ) Heat griddle or grill over high heat. Brush both sides of naan with olive oil and grill both sides for 2 minutes.
8 ) Take naan and fill with lentil burger, lettuce, tomato, and red onion. Place a dollop of cilantro yogurt and enjoy!
Bringing the Old South back with style and spice! This burger is filled with antioxidants, Vitamin C, and Vitamin A!