Curried lentil burger

Curried Lentil Cashew Burger

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour


  • 1/2 cup cashews (we used curried chily cashwes)
  • 2 Tbsp vegetable oil
  • 4 cups white or cremini mushrooms, washed and chopped
  • 1 onion, chopped, minced
  • 1 clove garlic
  • salt and pepper
  • 1 can lentils, drained and rinsed
  • 1 tsp curry paste
  • 1/4 cup bread crumbs
  • 1/4 cup chopped parsley (or cilantro if you like it)
  • 4 slices Brie cheese (or Gouda, or Raclette)
  • 4 leaves lettuce
  • pickled radish, optional
  • few fried onion rings, optional
  • 4 hamburger buns
  • ketchup and mustard, optional


  1. If your cashews aren’t toasted like ours, toast them in a dry skillet over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
  2. In same skillet, heat 1 Tbsp of the oil over medium-high heat; cook mushrooms, onion, garlic, salt and pepper, stirring often, until no liquid remain, about 5 minutes. Add to food processor.
  3. Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and parsley (or cilantro).
  4. Shape into 4 1-inch thick patties.
  5. In a large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once gently, until crispy, about 16 minutes.
  6. Top each with 1 slice of the cheese and the fried onions.
  7. Sandwich patties with lettuce, radish and sauces in buns.


  • Serving Size: 4 servings
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