Curried Thai Lentil Burgers with Mango Slaw
There are all sorts of theories on relationships, but I think most recipe books agree that trust is a key ingredient to a happy marriage. Hubberoo and I recently reached a major milestone in that regard. I was excitedly describing what I was going to make for dinner for Holly and Jason on Sunday night:
“Curried Thai Lentil Burgers! With a spicy mango cabbage slaw!!! And homemade banana naan instead of buns!” I paused, clearly waiting for his input.
He looked at me for a minute. I assumed he was pondering the outrageous number of fruits, vegetables and adjectives that were going into our dinner. Or the lack of meat and beer.
“You know, I’ve come to trust these crazy concoctions you come up with. They always taste good.”
This wasn’t always the case. It took a few pretty amazing meals to get over the, “what do you mean, there’s no beef in my burger?” or the “where exactly does the cauliflower fit into this equation?” But he’s finally come to trust that my vegan meals will still prove delicious. And this one was no exception.
Curried Thai Lentil Burgers with Mango Slaw
Lentil Burgers
- 1 cup dried lentils (any kind will work)
- 2 cups water
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1 onion, chopped
- 3 cloves garlic , minced
- 2 tbsp olive oil
- 1 red bell pepper , diced
- 1 tbsp ginger , peeled and grated
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 2 cups cooked brown basmati rice
- 3/4 cup finely chopped toasted peanuts
- 1 tbsp lemon juice
- Ditch the buns and serve with Banana naan!
1. Put the lentils in a small pot with the water. Bring to a boil, stirring often. Add in the turmeric and 1/2 tsp salt. Reduce the heat to low, cover and simmer until the lentils are very soft and the water has been absorbed, 20 to 30 minutes. If there is liquid left, drain the lentils.
2. While the lentils are cooking, cook the onions and garlic in the oil in a skillet on medium heat until softened, about 6 minutes. Stir in the bell peppers and continue to cook tor another 7 minutes. Add the ginger, curry powder, cinnamon and remaining salt. Cook for a minute more, stirring constantly. Remove from the heat. In a large bowl, stir together the rice, veggie mix, peanuts, lemon juice, and lentils and mix well.
3. When the burger mixture is cool enough to handle, shape it into six patties and place on a greased baking sheet. Bake at 400 for 20 minutes, flipping once after 10 minutes.
Mango Slaw
- 1 firm slightly underripe mango, peeled and diced
- 1 1/2 cups shredded red cabbage
- 1/4 cup thinly sliced mint leaves
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 jalapeño , minced
- 1 tbsp ginger, grated and peeled
In a medium-sized bowl, combine the cabbage, mango and mint. In a separate small bowl, whisk together the lime juice, sugar and salt. In a small nonstick skillet on medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant, about a minute. Whisk into the lime juice mixture. Pour the dressing over the slaw and toss until well combined. Let sit for 20 minutes so that the flavors can meld.
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