Curried Veggie Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced chickpea and lentil patties with cashews and brown rice, formed into burgers. Savory and hearty with curry and turmeric flavoring, these work as a satisfying plant-based dinner main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 (28 ounce) can lentils, rinsed and drained, or 3 1/2 cups cooked lentils
- 1 heaping cup cashews
- 3 large carrots, peeled and shredded
- 2 yellow onions, minced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 cup uncooked brown rice
- up to 1/2 cup vegetable broth
- 2 cups panko bread crumbs
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 299mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.