Meatless Monday - Indian Style Veggie Burgers with Cilantro Chutney

A couple of nights ago we had veggie burgers for dinner with a new twist.  I wanted to play off the spice blend of this recipe. Indian cilantro/coconut chutney is such a fresh and spicy way to top them off and give them more of an Indian flavor.  A cooling raita-style sauce would temper that heat.

I’ve had this particular Raw Cilantro Lime Chutney bookmarked just waiting for the right meal to try it with. I used a small cayenne pepper from the garden instead of the large jalapeño called for in the recipe. It seems I can never follow any recipe (even my own) to the letter but I came very close time – halving it and skipping the zest because I had bottled organic lime juice on hand.  It really was great and just the right amount for our meal.  

One grated cucumber in one cup of plain yogurt made for a simple raita-style sauce that we used along with the chutney.

The buns were made from Pamela’s Gluten Free Bread Mix and I made them very large and flat so they would be almost like a pita. I’ve got to say, though, these veggie burgers are great without a bun.  Just pile on the toppings and enjoy.

The kale in our garden is growing by leaps and bounds even in this oppressive heat wave so kale chips rounded out the menu tonight.  I think this simple but great recipe has been done on just about every blog lately but here’s a good one and one with a nice name. =D  Salt was my only seasoning this batch. 

Indian Style Veggie Burgers

Makes 10 – 12 depending on size.

Bake at 425.

1 cup red lentils, washed and drained

½ teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon turmeric

Dash cayenne powder – or more to taste

In a medium pot cover lentils with 2 1/2 cups of water, add spices and bring to a boil.  Cover and simmer until cooked – about 25 minutes.  Make sure the pot just simmers and doesn't boil over – turmeric is a bear to scrub off white cook tops. =D   

Add ½ cup coconut, finely grated and let cool until a few minutes.

Meanwhile, in a large bowl add:

3 cups cooked, cool basmati rice

1 small onion, finely chopped

1 medium carrot, finely grated

Add lentil/coconut mixture and season with salt and pepper to taste.

On parchment lined baking sheets shape 10 – 12 veggie burgers.  Bake for about 15 - 20 minutes until lightly browned, remove from oven and carefully flip over.  Bake another 15 - 20 minutes.  They will crumble easily if not picked up with a spatula.

These veggie burgers were the biggest hit with my family and I’m sure I’ll be making again.  One funny thing at dinner, our dog Elle, who does not beg at the table, came up to me and kept staring at me with her big brown eyes.  She wanted the kale chips.  She went absolutely nuts when I dropped one her way.  Who would have guessed?

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