HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Lentil Burgers
Curried Lentil Burgers

Curried Lentil Burgers

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Every week literally thousands of you wonderful cooks give us feedback on our recipes via the little questionnaire we email to you. And every week our Renee reads through every single answer (we’ve given her a comfortable chair and as much tea as she likes to ease the process). A lot of mentions have been coming through about creating a hearty veggie burger so Patrick headed into the kitchen and this tasty number was the result. Let us know what you think!

Allergens:Cereals containing GlutenMilkEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 unit(s)


1 cup(s)


1 cup(s)


2 tbsp


1 tin(s)

Organic Lentils

3 tbsp

Red Curry Paste

1 cup(s)

Panko Breadcrumbs

(ContainsCereals containing Gluten)

2 tbsp

Greek Style Natural Yoghurt


2 unit(s)

Brioche Bun

(ContainsCereals containing Gluten, Milk, Egg, Soya)

1 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2828 kJ
Energy (kcal)676 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate100 g
of which sugars0.0 g
Protein29 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Large Bowl
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 220 degrees. Wash the potatoes then chop lengthways into wedges the thickness of your index finger. Toss in 1 tbsp of olive oil and ¼ tsp of salt and spread on a baking tray. Cook on the top shelf of the oven until crispy (around 25 mins).


Peel the outside green part of the cucumber off and discard. Peel strips of the cucumber lengthways all the way round (you won’t need the squidgy seeds in the middle). Mix the cucumber with ½ tsp of salt and leave in a colander for 10 mins.


Chop your carrot into cubes less than ½cm in size. Peel and finely chop your onion. Chop the coriander. Drain, rinse and finely mash your lentils with a fork in a large bowl.


Heat ½ tbsp of olive oil in a frying pan on medium heat. Once hot, add the onion and carrot and cook for 3 mins. Stir in the curry paste and fry for another minute, then remove from the heat.


Mix the onion and carrot through the lentils. Add the breadcrumbs, chopped coriander, ½ tsp of salt and a few good grinds of black pepper. Toss everything together. Divide the mixture between 2 equal portions and gently form into burger patties. Tip: If you’re appetite allows it, place the patties in the fridge for 10 mins before frying. This will help the mixture stay together.


Squeeze the moisture out of the cucumber (preferably between a few sheets of kitchen towel). Then mix together with 2 tbsp of yoghurt and a few grinds of pepper. Split your brioche buns in half. Put a frying pan on medium-high heat. Toast the buns for a couple of mins on each side and then remove.


In your (now empty) frying pan, add 1 tbsp of olive oil on medium-high heat. Once hot, cook the patties for 3 mins on both sides, or until golden and heated through. Tip: Don’t prod and poke the patties or they could break and be sure to cook them completely on one side before turning over.


To serve, top your buns with rocket, patties and the cucumber relish. Serve your potato wedges on the side and tuck in.