My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Curry Spiced Lentil Rice Veggie Burger

Veggie burgers are one of my favorite things ever. 

I just love the endless possibilities for flavor combinations and their versatility.  You can eat them with a bun, with out a bun, hot, cold, crumbled on salad, stuffed in a tortilla, smothered in ketchup, or crumbled over rice/quinoa/polenta, etc.  The best part is doubling the recipe takes hardly any extra time and then you have a stocked fridge for quick meals and lunches.  Or, you can freeze the leftovers. 

I could go on but let’s just get to it.

curry spiced lentil rice veggie burgers // edible perspective

I commonly find myself in flavor ruts. 

Well, not really ruts, but maybe “flavor overuse.”  The most typical overused flavors in my kitchen are Italian + Mexican seasonings.  I always feel like Asian + Indian flavors are a bit harder to nail, so when I do cook with them I like to keep things very simple.

curry spiced lentil rice veggie burgers // edible perspective

A year or so ago I discovered garam masala and fell in love.  A little goes a long way with its warm but potent flavor profile.  This spice mix can vary but typically includes things like coriander, cinnamon, cloves, black pepper, and cardamom.  It can be quite spicy depending on the brand. 

Mixing garam masala with curry is a definite favorite combination of mine and it works well to season the rice and hearty lentils in this veggie burger.

curry spiced lentil rice veggie burgers // edible perspective

I highly recommend adding roasted red pepper + goat cheese on top.

curry spiced lentil rice veggie burgers // edible perspective

And sandwiching it in between homemade, no-rise flat bread.

curry spiced lentil rice veggie burgers // edible perspective

Print this!

Curry Spiced Lentil Rice Veggie Burger gluten-free, vegan // yields ~8 medium patties

  • 1 cup green or black lentils, cooked
  • 1 cup + 2 tablespoons short grain brown rice, cooked
  • 1 large clove garlic, peeled
  • 3/4 cup chopped yellow onion
  • scant 1/2 cup chopped carrots
  • 1/2 red bell pepper, chopped
  • 2 tablespoons tahini
  • 1 tablespoon curry powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • 1/4-1/2 cup partially ground gluten-free rolled oats
  • 3 tablespoons sunflower seeds
  • oil for cooking

toppings: roasted red pepper, goat cheese, cashew cream sauce, avocado, etc.

  1. Place the garlic clove in your food processor and turn on for a few seconds until minced.
  2. Add the onion, carrots, and pepper, then pulse about 10-15 times until everything is diced close to uniform in size.  Scrape the sides of the bowl 1-2 times.  Do not puree.  Refer to photo 1.
  3. Rinse, drain, and pat the lentils dry with a kitchen towel.  Do not skip or burgers may fall apart.
  4. Add the lentils, brown rice, tahini, and spices to the bowl of the food processor.
  5. Pulse about 15-20 times until everything is ground to about the size of a grain of rice.  Scrape the sides of the bowl 1-2 times and pulse again if needed.  Refer to photo 1.
  6. Empty the mixture into a large bowl and mix in 1/4 cup ground oats and sunflower seeds.
  7. Add more oats, if needed, until a patty is easily formed.  You want a fairly moist mixture but not watery or dry.  I used 1/3 cup ground oats. 
  8. Heat a large pan over medium heat with a thin coating of oil.
  9. Form a ball then gently press into a patty [about 3-4-inch diameter and 1/4-1/2"-inch thick] helping form/compress the outside edges by cupping your hand around the burger. 
  10. Place in the hot pan and cook for 4-6 minutes per side until golden brown.  Carefully flip with a large metal spatula and cook the other side until golden brown.  Do not overcrowd the pan or burgers will be hard to flip. 
  11. Let cool slightly then serve with whatever toppings you choose.

notes/substitutions:  Unsalted sunflower seed butter or almond butter can be subbed for the tahini.  Partially ground oats can easily be made by grinding rolled oats about halfway to flour.  This can be done in a food processor, blender, or coffee grinder.

curry spiced lentil rice veggie burgers // edible perspective

This was the day I was also working on the flat bread and naan recipes.

curry spiced lentil rice veggie burgers // edible perspective

Slightly chaotic.

curry spiced lentil rice veggie burgers // edible perspective

Hugely messy.

curry spiced lentil rice veggie burgers // edible perspective

Completely worth it.

Hope you had a lovely weekend with a little relaxation thrown in!


Reader Comments (50)

Loving all of the creative veggie burger recipes, but I am experiencing a lot of food envy! I am living in Italy for the next 4 months and my apartment came sans food processor. I would love (my stomach would, too) a veggie burger recipe that didn't require a food processor.
March 18, 2013 | Unregistered CommenterCaroline C
Thanks for another fab veggie burger recipe! Can't wait to make this one!
@Caroline, I think if you boil the lentils so they are slightly overdone, you can mash them. A friend of mine just made veggie burgers last night (no rice in them) that had lentils and she also has no food processor. It is definitely doable!
March 18, 2013 | Unregistered CommenterChloe
Ohhh girl, you nailed it again with this burger recipe!
March 18, 2013 | Unregistered CommenterAbby @The Frosted Vegan
I love curry and I love the idea of using the flat bread for buns! Oh, and I am glad to see I am not alone, I ALWAYS make a huge mess in the kitchen when I am testing recipes. Which is pretty much everyday. Don't you wish there was a robot to clean up the mess? That would be nice!
March 18, 2013 | Unregistered CommenterTieghan
I've been hunting for a great veggie burger recipe for ages. I'm definitely going to try these. They look delicious!
Wow, these look incredible! I have a huge soft spot for anything with Asian/Indian flavors, so these burgers are calling my name. Plus, the roasted red pepper and goat cheese? Heaven!
March 18, 2013 | Unregistered CommenterMegan
These look and sound absolutely incredible! I've made a few too many lackluster veggie burger recipes, but this one looks right up my alley - curry+lentils+rice+tahini = deliciousness!
March 18, 2013 | Unregistered CommenterChef Amber Shea
@Caroline - I think if you dice all the veggies and mash/grind the lentils rice with a fork or mortar + pestle, then combine everything it could possibly work. It may not hold together quite as well, but you could also always whisk and egg and mix that in with the ingredients, if you're not vegan of course. Hope this helps! I also have at least 2 veggie burgers you can make without a food processor: and
March 18, 2013 | Registered CommenterAshley
I have a huge jar of garam masala in my cupboards, Indian is one of my favorite flavor profiles. These burgers look absolutely stunning, love the addition of roasted red peppers!
I agree that veggie burgers can definitely be made w/o a food processor, just need some more elbow grease! If you are vegan, instead of an egg you could always make a flax egg to help bind the ingredients. It's what I do for my veggie burgers and it works great.
woah! i made the same thing for dinner last night!
March 18, 2013 | Unregistered CommenterJamie
Ah, veggie burgers. I definitely need to whip up a batch sometime soon--it's been far too long. These look great, and I love the goat cheese and roasted pepper on top!
March 18, 2013 | Unregistered CommenterEileen
I'm beyond excited to make these. Indian flavors are my absolute favorite, so I know I'd adore the combo of curry, garam masala, lentils and rice. Plus creamy goat cheese on top?? Crazy good. Can't wait for the naan recipe!
March 18, 2013 | Unregistered CommenterAlexis @ Hummusapien
I have that same yellow Fiesta-ware pitcher! :)
March 18, 2013 | Unregistered Commentersarah @ two tarts
do these burgers freeze well?
March 18, 2013 | Unregistered Commentercasey
Funny, my kitchen tends to look like that even if I'm just making a sandwich! Haha! And, I'm guessing by the bill on the counter, you also work for tips? ;)

I am the same way with "flavor overuse"...most every dish I make is either Mexican or Italian...though I have been toying around more and more with Asian spices. I really need to start experimenting more with Indian flavors...garam masala is so unlike any other spice blend I've ever the warmth it adds to dishes and how just a little bit goes such a long way. These burgers look fantastic! Love the color! And goat cheese? A definite MUST in my opinion!
Oh my gosh! This is so funny -- I JUST had my kitchen in the same state yesterday! I was making Indian style flat breads for the first time and also a few other things. What an amazing satisfaction in creating these but also WHAT an even more amazing mess! Too funny to read up on this now. I only just started subscribing to your blog but had to read up on this burger - which looks and sounds delicious. Thanks for sharing those shots, made my day :)
March 18, 2013 | Unregistered CommenterShira
Lovely vegan curry spiced veggie burger - i also saw oats in teh ingredients...pretty forgiving it is to create burgers...i have made them with quinoa, lentils, beans. garbanzo, potatoes ...well the list is almost endless...I love your clicks. what lens do you use?
March 18, 2013 | Unregistered CommenterShoba
These veggie burgers look so amazing! I, too, have been quite obsessed with garam masala lately. I bought a 1 pound bag of it and have been adding it to everything I can think of. I love that you used tahini in the burgers. I bet a tahini-garama masala dipping sauce would be amazing.
This is beautiful- it looks like it should be sold in a restaurant, or in a cookbook! My sister does not eat meat, so I will have to make this for her this summer. And have one for myself, of course :)
March 18, 2013 | Unregistered CommenterJess
@Shobha - The current lens I use is a Canon 50mm 1.4.
March 18, 2013 | Registered CommenterAshley
It looks like an Indian food. I love curry. It is a great recipe for vegetarians. Full of different tastes, vitamins and just tasty. Thank you for the post.
March 19, 2013 | Unregistered CommenterDana S
Those look delicious! We are going to try them out. Just remember to brush your teeth after! Having oral health is the base for a healthy nutrition. For more information visit
March 19, 2013 | Unregistered CommenterDental+ Clinic
These look great! :) I love veggies burgers and this one if very unique!
March 19, 2013 | Unregistered Commenteraddie | culicurious
As soon as I saw this post I knew I had to make these! I'm always looking for new veg burger recipes and these have creeped to the top of my list. They were a total crowd pleaser with my family (veg and non veg) last night and I'm so happy there's left overs. I ate mine in a cooked tortilla wrap with white rice, tomatos, cilantro, tzatziki, and a sprinkling of salt. Divine! Thanks for posting!
March 19, 2013 | Unregistered CommenterKatie
I love the flavor profile of Indian food warm and fragrant! This is a really good idea, to feature the flavors in a veggie burger :)
March 19, 2013 | Unregistered CommenterKatie @ Blonde Ambition
@Katie - It makes my day that you made them so quickly and that your whole family enjoyed them! I appreciate you letting me know. The tzatziki sauce sounds like a no-brainer for a topping. Yum!!
March 19, 2013 | Registered CommenterAshley
Yum! And does look totally worth it.
I'm out of rice right now, but when I buy some more (read: TODAY!!) I'm totally making these!
March 23, 2013 | Unregistered Commenterchar eats greens
I just made these tonight for dinner. Definitely have an Indian spice profile. Fun to try different versions of veggie/bean burgers.
March 24, 2013 | Unregistered CommenterLauren @ Sassy Molassy
So pretty and delicious! Totally making these.
That's so interesting how you describe a flavor rut; something similar definitely happens to me, but with certain ingredients (miso, nutritional yeast, truffle oil, liquid smoke have all been suspects). I cannot wait to try this veggie burger! It looks fantastic, I love that it uses lentils.
March 31, 2013 | Unregistered CommenterEmilia
I love the recipe. Can't wait to try. :)
Ash, quick question. Is the lentil measurement before or after cooking them?
May 2, 2013 | Unregistered CommenterLaura
@Laura - The lentils and rice are both "cooked" measurements. I will always specify raw or uncooked when that is the case and link to or list the instructions for cooking. :) Hope you enjoy!
May 2, 2013 | Registered CommenterAshley
Finally got round to trying these and they are DELICIOUS. Best veggie burgers I've tried. Glad I made a double batch - going to try freezing the remaining burgers and then reheating them in the oven.

And yes, hugely messy. Who cares? :)
May 8, 2013 | Unregistered CommenterNick
What is the dry measurement of rice and lentils? And can they be mashed when combined with the rest of the ingredients?
Please advise.
June 23, 2013 | Unregistered Commenterjoy
@Joy - Lentils: about 1/2 cup dry - Rice: in between 1/3 - 1/2 cup dry -- I'm not sure exactly what you're asking in the second question. Are you trying to make them without a food processor? Are you referring to step 4 and wanting to mash them instead of add them into the food processor? Let me know and I'll try to help further! Thanks!
June 23, 2013 | Registered CommenterAshley
Thank you for your response to my 1st question:
Regarding Step#4 - Without a food processor-- Can the rice and lentils be mashed in a blender and then be added to the rest of the ingredients and mixed together by hand? And, can the oats be ground by a hand rolling pin?
June 23, 2013 | Unregistered Commenterjoy
Please enter your response to my last question to this blog.
Thank you
June 23, 2013 | Unregistered Commenterjoy
Please direct me to the answer to my last question on your website. Also, what is your website address?
June 23, 2013 | Unregistered Commenterjoy
@Joy - The oats will be become ground by a rolling pin. A mortar and pestle would work, as well as a coffee grinder, magic bullet, or blender. Just pulse [or grind if using a mortar and pestle] until about 1/2 way to flour. The texture will be coarse. You can definitely mash the rice and lentils in a blender, just make sure to pulse so the mixture does not become pureed. Then, mix that in with the rest of the ingredients. The onion/carrot mixture should be very finely diced. You can probably also use your blender for this, pulsing to chop, then empty the mixture into a bowl and pulse the lentil/rice, then mix the two mixtures together. This is my best guess, as I haven't tried this recipe using a blender. Hope this helps!
June 23, 2013 | Registered CommenterAshley
Just made these (in my tiny apartment) and they worked wonderfully! The kitchen looked like a bomb went off but like you said, "completely worth it". Thanks for the great recipe.
February 11, 2014 | Unregistered CommenterMadeline
@Madeline - You are most welcome! :)
February 12, 2014 | Registered CommenterAshley
Love the ingredients and flavor combinations just made these tonight. however they did not really stick together too well. not sure what I did wrong? I made sure to pat dry the lentils etc. I could add an egg but you seem to make yours work well without egg...any ideas?
June 8, 2014 | Unregistered Commentertas
@Tas - Happy to hear you loved the flavor but sorry about the trouble getting them to hold together. I have a few ideas for you. 1. How big did you make the patties? I typically make about 3-4 inches. The larger the patties the harder it is for them to hold together. 2. You may have needed to add more of the partially ground oats to help bind them together more. 3. Did you pat in the sides when forming them? 4. It's possible you didn't process the mixture enough and the ingredients were too large. You want everything to be about the size of a grain of rice. -- Hope these ideas help! :)
June 8, 2014 | Registered CommenterAshley
Thanks for your help. I'm not giving up on these! I'll try your suggestions for my next batch! Thanks!
June 11, 2014 | Unregistered Commentertas
I'm trying these this week! I want to make extra to keep a few in the freezer... will they keep frozen?
August 16, 2014 | Unregistered CommenterLo
@Lo - I haven't tried freezing them but I imagine they would freeze okay!
August 25, 2014 | Registered CommenterAshley
How about baking?
December 18, 2014 | Unregistered CommenterMichelle
@Michelle - Baking veggie burgers does work sometimes. I'm not sure if it will or not for these (may not hold together as well) but I would bake at 375deg. for 15 then flip and bake for 10min until browned on both sides.
December 22, 2014 | Registered CommenterAshley

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