Recipe by Joanne Bruno
These are some strange times in which we’re living. Half the country is still in the throes of summer heat while the rest of us have to wear t-shirts and shorts to combat the midday sun but find ourselves reaching for our down jackets by the time the sun has set. Even harder than choosing an outfit for the day is deciding what to eat. Luckily, these veggie burgers combine the best of both seasons, making them the ideal transition food. They are light enough that they won’t weigh you down in the summery heat but they also contain enough spice that they’ll warm you from the inside once night falls. Not to mention that the mango slaw that is paired with them is one of the most delicious things I’ve ever tasted…and that’s saying a lot considering how deep my disdain for raw cabbage goes.
Recipe adapted from Moosewood Restaurant: Cooking for Health.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Calories per serving: 454 per serving
Prep time: 30 mins
Cooking time: 30 mins
Total time: 60 mins
Curried Red Lentil Burgers
1 cup dried red lentils
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 basmati rice
3/4 cup finely chopped toasted peanuts
1 tbsp lemon juice
1/4 cup finely chopped fresh cilantro
1 firm slightly underripe mango
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
Curried Red Lentil Burgers:
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, 10 to 20 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, nuts, lemon juice, cilantro and lentils and mix well.
3. When the burger mixture is cool enough to handle, shape it into six patties and place on a parchment paper-lined baking sheet. Bake at 400 for 20 minutes.
1. Peel the mango. Cut the peeled mango lengthwise into halves, slicing as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place in a serving bowl. Add the cabbage and mint.
2. 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.
3. Pour the dressing over the slaw and toss until well combined. Let sit for 20 minutes so that the flavors can meld.