Vegie Burgers with Tomato Garlic Cream Sauce

November 10, 2016

This is one of many recipes that I’ve tweaked and adapted to make it gluten free and tasty.

It’s easy and the carnivores won’t even notice they haven’t had their meat quota!

These burgers are super tasty using Purebread's Moral Fibre Buns, Soul Spelt Buns or Young Buck Buns.

  • Prep: 10 mins
  • Cook: 15 mins


For the burgers:

1Fry the onion in the oil until tender.

2Add the tandoori powder and stir until fragrant, then remove from the heat.

3Put the chickpeas, half the lentils, the ginger, egg and onion into a food processor and pulse for 20 to 30 seconds until fairly smooth.

4Transfer the mix to a bowl and add remaining lentils, parsley and crumbs.

5Mix well and divide into patties.

6Coat each pattie in rice flour and cook for 3-4 minutes per side on medium heat in a small amount of oil in a frying pan.

For the sauce:

1Mix all ingredients together and combine thoroughly.

To serve:

1Either use Purebread Soul Spelt Buns, Moral Fibre Buns or Young Buck Buns. Use the sauce as dressing and add salad ingredients of your choice.

2Otherwise, you can serve with salad and cooked vegetables of your choice, drizzling the patties with the sauce.


For the burgers:

250 g Red lentils

2 tbsp Cooking oil

1 Large onion, diced

1 tbsp Tandoori spice powder (see below)

1 tin of chickpeas, washed and drained (390-425g)

1 tbsp Finely chopped fresh root ginger

1 Egg

3 tbsp Chopped fresh parsley

2 1/2 cups Fresh gluten-free breadcrumbs

Plain white rice flour for coating the patties

For the sauce:

125 g Lite sour cream

125 ml Fresh cream

100 ml Home-made tomato sauce, or low-salt commercial tomato sauce

1 Garlic clove, crushed

2 tbsp Chopped parsley

Burger buns

Moral Fibre Buns OR

Soul Spelt Buns OR

Young Buck Buns

2019-02-22T23:24:59+00:00 0 Comments

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