Curry Spiced Lentil Burgers with Cilantro Chutney

Curry Spiced Lentil Burgers with Cilantro Chutney

Elevate your basic veggie burger with the bold flavors of ginger, turmeric, coriander, and cumin. Top these Indian-inspired lentil burgers with cilantro chutney and you’ll want them on your weekly rotation forever!





We are meat-eaters in my household, but I like the idea of expanding my repertoire of vegetarian dishes so we can eat a few meatless meals every week.


Some of my favorite dishes are from Indian cuisine (Indian spiced dishes are like comfort food for me) and these vegetarian lentil burgers are packed with ginger, coriander, turmeric, and cumin. When the craving for Indian flavors strikes, these burgers hit the spot.



For this recipe, I broil the patties but you can also fry them. Either approach will yield a burger that is crisp on the outside and soft inside.


How to Pick the Best Lentils

Most lentils cook quickly, and these red lentils (which are more yellow than red after cooking) are done in a flash.



You could actually use any lentil you prefer—green, brown, or yellow—except perhaps small green French Puy lentils, which do not break down as well as others when cooked.



You can find red lentils at stores that stock Indian spices, or order them online.

Tips for Veggie Burgers That Stick Together

To make the best lentil burgers that stick together without being mushy, follow a few simple rules.

Use the right lentil. I prefer red lentils, but you could also use brown lentils.
Try not to overcook the lentils.
Cook lentils as you would cook pasta, using plenty of boiling salted water. When they are soft but still hold their shape, drain them really well, and let them continue to drain while you cook the vegetables and spices.
Eggs and breadcrumbs bind the burgers together.
Refrigerate the patties for at least 30 minutes before cooking them.


The best part about these burgers (in my humble opinion) is that the burger mix is made entirely in the skillet, so you won’t have extra bowls to wash! That’s a big win in my book.

How to Cook Lentil Burgers

After a 30-minute chill time, I prepare a baking sheet and turn on my broiler. I chose to broil the burgers because I’m not a big fan of frying (messy!) and I like to have one less pan to clean, but you could cook them in a skillet with olive oil if you like.

Tips for Making Cilantro Chutney (Even If You Hate Cilantro)

In addition to the spices in the burger, I double the flavor by adding a fresh, piquant cilantro chutney that only takes minutes to make.


This chutney is more like a spread than what we might normally think of as chunky chutney from a jar. Jalapeno, cilantro, and lime juice whirled in a food processor makes the chutney make a balanced but spicy sauce. A dab of tangy, refreshing Greek yogurt provides the finishing touch.


If cilantro isn’t your favorite, skip it. Instead, spice up some mayonnaise with curry powder, or mix some chopped cucumber with yogurt and a pinch of cumin.


Go with your instincts. Ketchup isn’t my first choice, but it proved to be a kid-friendly option!