Ingredients
2cupscilantro,(½ small bunch), stems and leaves coarsely chopped
1smalljalapeno pepper,seeded and coarsely chopped
3tbsplime juice,(from about 1 lime)
1tbspoil
¼tsptable salt
1cupdry red lentils
2tsptable salt,divided
½red onion,thickly sliced
1clovegarlic,sliced
ginger root,(2-inch), unpeeled, cut into thin slices
1medium carrot,thinly sliced
2tbspolive oil,plus more for broiling the burgers
1tspground turmeric
1tspground coriander
½tspground cumin
2large eggs
6tbspfine dry breadcrumbs
4hamburger buns,or similar rolls
4tbspGreek yogurt
1cucumber,thinly sliced
4lettuce leaves,or a handful of sprouts, or greens of choice
Preparation
In a food processor, puree the cilantro, jalapeno, lime juice, 1 tablespoon oil, and ¼ teaspoon salt until slightly smooth”, scraping down the sides of the bowl 2 or 3 times. The mixture will still have some texture but should be predominately smooth.
Transfer to a small bowl. Don’t wipe out the food processor as it will be used later in the recipe.
Spread the lentils on a baking sheet and pick out small stones or pieces of dirt if there are any. Place them in a sieve and run them under cold water to rinse them. Drain.
In a large saucepan, bring 4 cups of water and 1 teaspoon salt, and the lentils to a boil. Adjust the heat to a low boil and cook for 5 to 6 minutes or until tender but not mushy.
At this point, they should still hold their shape somewhat, though the outer husks may have separated. Drain well in a fine-mesh colander or sieve.
While the lentils are cooking and draining, pulse the onion, garlic, ginger, and carrot in the food processor until finely chopped.
In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped vegetables and cook for 4 to 5 minutes, or until softened.
Add the turmeric, coriander, cumin, and ¾ teaspoon salt and cook for 30 seconds to bloom the spices. Turn off the burner and remove the pan from the heat.
Stir the well-drained lentils into the still-warm vegetables in the skillet. With a fork or potato masher, mash about half the mixture, leaving the other half intact.
Clear a space on one side of the skillet and add the eggs. Beat them well with a fork, and stir them into the lentils. Add the breadcrumbs and stir again. Let the mixture cool enough to handle and form into patties.
Line a baking sheet with foil and lightly brush it with oil. Form the lentil mixture into 4 patties that are about 4-inches across.
Refrigerate the patties, uncovered, for 30 minutes.
Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops with oil.
Broil for 5 to 6 minutes, or until golden brown. Turn carefully, brush with more oil, and brown on the other side for another 5 to 6 minutes.
On 4 buns, place the burgers. Spread each with about 1 tablespoon of the chutney and dollop 1 tablespoon of yogurt on top.
Top with sliced cucumbers and lettuce or greens of choice.
