Bollywood Burger with Stone Fruit Chutney and Pickled Onions

There is no relevance to the title and this burger other than its Indian flavors and I thought it would grab some attention. I hope it did!

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Without further a do let’s talk about these bunless burgers. For me bread in Burgers is redundant. It looks beautiful but I feel it takes away from the patty. Having said that if you believe a burger should have a bun slap a patty between a bun decarb and put it between large lettuce leaves like romaine I felt there is enough carbs in the lentils and quinoa so the extra carbs from the bun would be an over kill, and it dosen’t really contribute much to the flavor of the burger other than extra calories and a mode to hold the patty. Enough of my justification here’s what you’ll need.

There are a few components to this burger and each contributes a different flavor to the burger. Lentils burgers can be bland so spices and condiments become very important to maximize the flavors. Its worth making each element for the full experience.

For the patties

makes 7-8 patties

• 2 cups cooked (el dente) and drained green or puy lentils (see notes)
• 1 cup cooked white quinoa
• ½ cup walnuts
• 2 cloves garlic
• 1 tablespoon cumin ground
• 1 tablespoon coriander ground 
• 2 tablespoons ground flax
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked hot paprika
• 2 tablespoons ghee (vegan: virgin coconut oil or any neutral oil)
• 1/2 bunch cilantro

Mango onion chutney

• 300 gms (6 oz) frozen or fresh pulp, defrosted mango or use any summer stone fruit like peach, nectarine, apricot, not plums though 
• 1 large red onion
• 1 tablespoon oil
• 2 dates 
• 1 inch piece ginger
• 2 green cardamom pods
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 inch cinnamon
• 1/2 tsp sea salt
• 2 tbsp apple cider vinegar

For the coriander mint chutney

• 1 inch piece ginger 
• 1 bunch coriander
• 1/2 bunch mint, leaves only
• 1-3 green chilies to your heat index
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 1/4 cup plain yogurt 

Add ons 

• 1 cup mixed sprouts
• Romaine leaves
• Pickled onions

For the stone fruit- onion chutney

In a clean coffee grinder, grind together cumin, coriander, fennel, cardamom seeds and the cinnamon stick. Sauté the chopped onion for 3-4 minutes on medium heat, add the spices, salt, destoned fruit, dates and ginger. Sauté the mixture and the vinegar. Bring it to a boil and let the chutney cook on low-medium heat for about 20 minutes, until almost thick and chunky. Transfer to  clean jar. Set aside. 

For the coriander mint chutney.

Blend all ingredients in a blender to a smooth sauce. Taste and adjust the seasoning as needed. 

The patties

• Add all the ingredients for the patties except the oil to a food processor. Pulse a few times will it all come together. Pulse and run a few more times till it looks like a dough and still a bit chunky.
• Transfer and allow to chill in the fridge for a hour to firm up.
• Divide the mixture equally, and form patties. Fry them on medium heat for 3-4 minutes on each side till the are golden. Flip and do the same.
• Serve topped with Mango chutney, pickled onions, mint chutney between lettuce or toasted buns. Enjoy!