RED LENTIL AND CARROT BURGER
The Red Lentil and Carrot Burger is a warming and wholesome vegan option rich in fibre, plant protein and natural flavour. Made from soft, cooked red lentils and freshly grated carrot, it’s seasoned with aromatic curry powder and bound with oat flour for a satisfying texture that holds well during cooking. The blend of spices and vegetables creates a mildly spiced burger that’s easy to pan-fry and full of comforting depth. Naturally gluten-free and dairy-free, this burger is perfect for casual meals, lunch prep or outdoor gatherings. It pairs beautifully with tangy chutney, creamy yoghurt sauces or fresh greens in a wrap or bun. Light yet filling, this patty makes it easy to enjoy legumes and vegetables together in a fun and nourishing way. It also freezes well, making it a practical addition to your weekly meal prep.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Summer, Family Reunion, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, High Fibre, Quick & Easy, Dairy-Free, Low Fat
DISH TYPE
Hamburger
INGREDIENTS
- ¼ cup cooked red lentils
- ¼ cup grated carrot
- 1 tbsp oat flour
- ½ tsp curry powder
- Salt to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 249.5 kcal
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Carbohydrate: 37.9 g
- Sugar: 2.4 g
- Fiber: 6.9 g
- Sodium: 203.5 mg
- Protein: 13.2 g
- Calcium: 34.9 mg
- Iron: 3.7 mg
- Potassium: 448.9 mg
PREPARATION
- Mash The Lentils: Add cooked red lentils to a bowl and mash gently with a fork, leaving a little texture.
- Add Carrots And Seasoning: Mix grated carrots, curry powder, salt and oat flour. Combine thoroughly.
- Let It Rest: Allow the mixture to rest for 3–5 minutes so the oat flour absorbs moisture and binds the patty.
- Shape The Patty: With clean hands, form the mixture into a single compact patty. Add more oat flour if it’s too soft.
- Heat The Oil: Heat olive oil in a non-stick pan over medium heat.
- Cook The Burger: Pan-fry the patty for 3–4 minutes on each side until golden and crisp.
- Serve Warm: Serve on a bun, with salad or in a wrap with yoghurt or chutney.
PREP TIME
6 minutes
COOKING TIME
8 minutes
TIPS
- Use Soft And Cooked Lentils: Make sure lentils are fully cooked and well-drained for proper binding.
- Squeeze Carrots Gently: If the carrots are very moist, squeeze lightly to avoid excess water in the mix.
- Adjust Seasoning To Taste: Curry powder can vary in intensity, start with ½ tsp and adjust if needed.
- Add Flour Gradually: Oat flour thickens over time, so allow it to rest before deciding to add more.
- Flip With Care: Use a wide spatula and gentle pressure to flip the patty without breaking it.
VARIATIONS
- Spicy Kick: Add a pinch of cayenne pepper or chopped chilli for extra heat.
- Add Greens: Stir in chopped spinach or coriander for colour and nutrients.
- Tangy Twist: Add ¼ tsp lemon juice or zest to brighten the flavour.
- Boost Protein: Mix in 1 tsp hemp seeds or flaxseed meal.
- Cheesy Style: Stir in a tablespoon of nutritional yeast for a rich and savoury boost.
- Baking Option: Bake at 180°C (350°F) for 20 minutes and flip halfway through.
PREPPING AND STORAGE
- Make Ahead: Prepare the mix and refrigerate for up to 24 hours before cooking.
- Refrigerate Cooked Patties: Store in an airtight container in the fridge for up to 3 days.
- Freeze Uncooked Patties: Freeze between sheets of parchment in a sealed container for up to 1 month.
- Thaw Before Cooking: Defrost overnight in the fridge and cook as usual.
- Reheat Gently: Use a pan or low oven heat to rewarm without softening the crisp crust.