Recipes

Ginger and Curry Veggie Burger

Preparation

20 minutes

Cooking

17 minutes

Total

37 minutes

Portion(s)

6 portions

Ingredients

• 15 ml (1 tablespoon) of oil
• 500 ml (2 cups) chopped mushrooms
• 2 chopped garlic cloves
• 1 can (540 ml) green lentils
• 1/4 cup (65 mL) pumpkin seeds
• 15 mL (1 tablespoon) curry
• 15 mL (1 tablespoon) chopped fresh ginger
• Salt and pepper to taste
• 1/4 cup (65 mL) Italian breadcrumbs
• 1 cup (250 mL) grated carrots
• 1/4 cup (65 mL) chopped fresh coriander
• 6 hamburger buns

Choice of toppings:

Ketchup, mustard, avocados, lettuce, watercress, alfalfa, tomatoes, cheese etc.

 

Preparation

1- In a skillet, heat up the garlic in the oil over medium-high heat, then add the mushrooms and cook for about 7 minutes, stirring occasionally. Remove.

2- Put the mixture of mushrooms and garlic, lentils, sunflower seeds, curry, ginger, salt and pepper in the food processor for about 1 minute.

3- Put the mixture in a large bowl and add the bread crumbs, grated carrots and coriander and mix.

4- With your hands, form 6 meatballs and cook in a frying pan for about 5 minutes on each side over medium-high heat.

5- Put the patties in the buns, then add filling of choice.

Nutritional value
• 380 calories (without garnish, per burger)
• 61g of carbohydrates
• 22g of fats
• 23g of protein
• 410mg of sodium
• 11g of fibers

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