- 1 red onion, sliced
- Red wine vinegar
- 1 garlic clove, finely chopped
- 1 can green lentils
- 1 can chickpeas
- A handful of coriander, finely chopped
- 2 tsp curry powder
- 1/2 tsp chilli flakes
- 1 tsp vegetable oil
- 2 tbsp gram flour
- 4 brioche buns, sliced (or 2 buns if each person is having a double burger)
- Geeta’s Premium Mango & Ginger Chutney
- Rocket leaves
- Green chilli, deseeded and cut into rings (optional)
- Lime wedges
- Place the onion in a bowl and cover with the red wine vinegar. Leave to pickle for 20 minutes
- Set some of the onion aside as a garnish and chop the rest into small pieces (or pulse several times in a blender if preferred)
- Add the oil to a pan and gently fry the onion and garlic until translucent
- Add the curry powder and chilli flakes to the pan and cook for a further minute
- Add the mixture to a blender along with the coriander and pulse a couple of times.
- Add the chickpeas and lentils and pulse until all the ingredients are chopped small and mixed, but not smooth. You can use a potato masher if you don’t have a blender.
- Add the gram flour, mix thoroughly and shape the mixture into 4 burger patties
- Pan fry each in vegetable oil until heated through and golden brown on both sides
- Using the grill or a griddle pan, toast the inside of the brioche buns
Used in this recipe
How we serve ours
Layer up your burger with rocket leaves, burger patties, a good spoonful of Geeta’s Premium Mango & Ginger Chutney, the set-aside onion slices and some green chilli. Serve on a wooden board with a ramekin of extra chutney and a wedge of lime.
And, of course, if one of our other chutneys happens to be your favourite, don’t worry! You’ll find this recipe works with any of our chutneys.