Recipe: Curried Lentil Burgers

Pairs amazingly with simple sauteed greens. Let these burgers ea

I love curry. REALLY love. As in, it's a borderline obsession. I never liked "spicy" foods growing up, but there is something about the spices in curry that has me hooked. It allows me to take a simple dish and blow it out of the park with flavor. 

Once made, these Curried Lentil Burgers didn't last too long in my house. They were gone like hot cakes. The red lentils and quinoa bring the protein, the veggies provide the nutrients, the spices give it out-of-this-world flavor plus a few health-supportive benefits, and the light browning in coconut oil gives it the finishing texture it needs to get you hooked. And being hooked to these? Honestly, I'm okay with that.

Curried Lentil Burgers

Servings: 6 medium patties


  • 1 c. cooked red lentils
  • 1 c. cooked quinoa
  • 3 garlic cloves
  • 1/3 c. carrot, rough chop
  • 1/2 onion (about 1/2 c.), rough dice
  • 1/4 c. golden raisins
  • 1 tbsp. tahini
  • 1 tbsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/4 c. oats (rough chop in food processor)
  • 1/4 c. sunflower seeds
  • Salt/pepper to taste
  • 1/4 c. coconut oil, divided


  1. Cook lentils, spread out on towel-lined tray to dry, and pat with towels until there is no excess water.
  2. Pulse garlic in food processor until minced.
  3. Add carrots, onions, raisins, and pulse about 10x until chopped into small pieces. Be careful not to puree! You want it to be a chunky consistency.
  4. Add tahini, spices, quinoa, lentils, salt/pepper, and pulse 5-10x until chopped into small pieces.
  5. Transfer to a bowl. Stir in oats and sunflower seeds. Taste for seasoning and adjust if needed. The consistency should be sticky (not wet). If the mixture is too wet, add more oats or a gluten-free flour alternative (i.e. coconut/almond/chickpea flour).
  6. Using an ice cream scoop of 1/4 c. measuring cup, dish out portions and form balls in hand, flattening into a burger shape, about 1/2" thick.
  7. Heat oil (about 3-4 tbsp.) in a large skillet over medium heat. When the oil is shimmering and hot but not yet smoking, add a few patties at a time, making sure to leave room in between for flipping.  I found 3-4 work best at a time.
  8. Let fry and sizzle for about 5 mins. on each side, or until browned. Transfer to a cooling plate.


  • These bad boys taste amazing on their own, and even better with a spicy tahini sauce. I like to wisk 3 parts Tahini with 1 part sriracho or store-bought harissa paste.
  • If you don't have a food processor at home, don't sweat it. Simply mince the carrots, onions, and raisins with your chef's knife, and then mix everything together with your hands, squeezing together as you go. The pressure from your hands will help the mixture start to stick together!