Curried Cashew and Red Lentil Burgers
Combine carrots, lentils and water in a medium saucepan; salt lightly. Bring to a boil. Reduce heat and cook at a low boil, partially covered, for about 13 minutes, until lentils are falling apart. Drain lentils through a sieve, using the back of a spoon to press out most of the liquid. Spread lentil mixture in a bowl; cool. Heat oil in a skillet. Add onion and saute over medium heat until translucent (about 7 minutes). Stir in curry powder and garlic and saute 30 seconds more. Remove from heat; cool. Finely chop cashews in a food processor. Add cooled lentil mixture, yolk and onions. Process, in short bursts, until mixture is smooth but still textured. Transfer to a large bowl. Add breadcrumbs, salt and pepper to taste and blend well. Lightly flour your hands and shape mixture into 5 patties, about 3/4-inch thick. Transfer to a wax paper-lined plate. Cover and refrigerate 1 hour or longer. Meanwhile, prepare the curry mayonnaise. Mix mayonnaise and curry powder. Add lemon juice to taste. To cook burgers, heat vegetable oil in a skillet. Add burgers and cook over medium-low heat for 2 1/2 to 3 minutes. Flip only once. |
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