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!

  • Prep: 10 mins
  • Cook: 15 mins


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.

7For the sauce, mix all ingredients together and combine thoroughly.

8To serve, either use Purebread Soul Spelt Buns, using the sauce as dressing and adding salad ingredients of your choice, or serve with salad and cooked vegetables of your choice, drizzling the patties with the sauce.


For the burgers:

250g red lentils

2 Tbsp cooking oil

1 large onion, diced

1 Tbsp tandoori spice powder (see below)

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

1 Tbsp finely chopped fresh root ginger

1 egg

3 Tbsp chopped fresh parsley

2 ½ cups fresh gluten-free breadcrumbs

Plain white rice flour for coating the patties

For the sauce:

125g lite sour cream

125ml fresh cream

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

1 garlic clove, crushed

2 Tbsp chopped parsley

2018-06-22T16:41:15+00:00 0 Comments

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