Tandoori Cauliflower and Lentil Burgers with Mint Yogurt Sauce

Name: Tandoori Cauliflower and Lentil Burgers with Mint Yogurt Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 small head (about 1 lb trimmed florets) (450 g) cauliflower, cut into ½-inch (1.25 cm) florets and pieces; 2 tbsp (30 g) plain whole-milk yogurt; 2 tbsp (14 g) tandoori masala, divided: 1 tbsp for the cauliflower, 1 tbsp for the burger mixture; 3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for cauliflower, 1 tbsp for sautéing, 1 tbsp for brushing patties; 1½ tsp (9 g) kosher salt, divided: ½ tsp for cauliflower, 1 tsp for the burger mixture; 1 cup (190 g) split red lentils, rinsed in a fine strainer until the water runs mostly clear; 2 cups (480 ml) water; 1 medium (about 5 oz) (150 g) yellow onion, finely chopped; 3 cloves (9 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; ¾ cup (45 g) panko breadcrumbs; 3 tbsp (24 g) chickpea flour (besan); ¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped; 1 tbsp (15 ml) fresh lemon juice; ¾ cup (185 g) plain whole-milk yogurt; ½ cup grated (about ½ small cucumber) (75 g) cucumber, coarsely grated, then squeezed dry in a clean towel; 2 tbsp (6 g) fresh mint, finely chopped; 1 tsp (5 ml) fresh lemon juice; ¼ tsp (½ g) ground cumin; kosher salt, a pinch, to taste; 6 buns (about 2.5 oz each) (420 g) burger buns, split; ½ small (50 g) red onion, very thinly sliced; 1 large (180 g) large tomato, cut into 6 slices; 6 leaves (60 g) lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Smoky, spiced roasted cauliflower is folded into soft red lentils, then baked until the outsides turn crisp and golden. A cool cucumber-mint yogurt sauce balances the warm tandoori flavors, and no frying is needed.

Prep: 30 min
Cook: 55 min
Wait: 40 min
Total: 2 hr 5 min
Makes: 6 burgers

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Ingredients

6 servings

For the burgers
1 small head (about 1 lb trimmed florets) (450 g) cauliflower, cut into ½-inch (1.25 cm) florets and pieces
2 tbsp (30 g) plain whole-milk yogurt
2 tbsp (14 g) tandoori masala, divided: 1 tbsp for the cauliflower, 1 tbsp for the burger mixture
3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for cauliflower, 1 tbsp for sautéing, 1 tbsp for brushing patties
1½ tsp (9 g) kosher salt, divided: ½ tsp for cauliflower, 1 tsp for the burger mixture
1 cup (190 g) split red lentils, rinsed in a fine strainer until the water runs mostly clear
2 cups (480 ml) water
1 medium (about 5 oz) (150 g) yellow onion, finely chopped
3 cloves (9 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
¾ cup (45 g) panko breadcrumbs
3 tbsp (24 g) chickpea flour (besan)
¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped
1 tbsp (15 ml) fresh lemon juice
For the mint yogurt sauce
¾ cup (185 g) plain whole-milk yogurt
½ cup grated (about ½ small cucumber) (75 g) cucumber, coarsely grated, then squeezed dry in a clean towel
2 tbsp (6 g) fresh mint, finely chopped
1 tsp (5 ml) fresh lemon juice
¼ tsp (0.5 g) ground cumin
kosher salt, a pinch, to taste
To serve
6 buns (about 2.5 oz each) (420 g) burger buns, split
½ small (50 g) red onion, very thinly sliced
1 large (180 g) large tomato, cut into 6 slices
6 leaves (60 g) lettuce leaves, washed and dried

Equipment (8)

2 rimmed baking sheets (about 13×18-inch / 33×46 cm)
Parchment paper
Medium saucepan with lid (3-quart / 3-liter)
Large skillet (10-inch / 25 cm)
Large mixing bowl
Potato masher or fork
Box grater
Spatula for flipping

Steps

Before you start

Read the timing: the mixture needs about 10 minutes to cool and 30 minutes to chill before shaping, so don't skip ahead.
Cut the cauliflower into pieces about ½ inch (1.25 cm) so it roasts evenly and blends into the patties.
Line two rimmed baking sheets with parchment paper. One is for the cauliflower and one is for the burgers.
Tandoori masala is a spice blend that varies in salt and heat. Taste it first and adjust the salt in the mixture if yours is salty.

1
Marinate and roast cauliflowerOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line a baking sheet with parchment.
- In a large bowl, stir 2 tbsp yogurt, 1 tbsp of the tandoori masala, 1 tbsp oil and ½ tsp salt into a paste.
- Add the cauliflower and toss until every piece is coated.
- Spread in a single layer on the sheet.
- Roast 22 minutes, stirring once halfway through.
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Ready when: Cauliflower is tender when pierced, with deep brown, charred edges and no wet-looking marinade.
Tip: Don't crowd the pan. Crowded cauliflower steams instead of browning, so use a second sheet if needed.
2
Simmer the lentils
- While the cauliflower roasts, combine the rinsed lentils and 2 cups (480 ml) water in a medium saucepan.
- Bring to a boil over high heat, then reduce to low, cover partly and simmer 12–15 minutes, stirring every few minutes.
- The lentils should break down and absorb nearly all the water.
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Ready when: Lentils are completely soft and thick like porridge, and a spoon dragged through leaves a trail on the pot bottom with no pooled water.
Tip: If the pan looks dry before the lentils are soft, add 2 tbsp water and keep simmering. If it's soupy, uncover and stir over medium heat for a minute or two.
3
Sauté aromatics
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add the onion and cook, stirring often, 5 minutes until soft and translucent.
- Add the garlic and ginger and cook 1 minute more, until fragrant.
- Remove from the heat.
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Ready when: Onion is soft and translucent with only a hint of color, and the garlic smells fragrant but is not browned.
Tip: Keep garlic and ginger to 1 minute only. Browned garlic turns bitter.
4
Combine the burger mixture
- Leave the oven on.
- Transfer the lentils to a large bowl and let them cool 10 minutes.
- Add the roasted cauliflower and mash roughly with a potato masher so some small chunks remain.
- Stir in the sautéed onion mixture, panko, chickpea flour, cilantro, lemon juice, the remaining 1 tbsp tandoori masala and 1 tsp salt.
- Mix until the mixture holds together when squeezed.
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Ready when: A handful pressed into a ball holds its shape without cracking or sticking to your palm.
Tip: If it's too wet to hold, add 1 tbsp panko at a time. If too dry and crumbly, add 1 tsp water.
5
Chill the mixture
- Cover the bowl and refrigerate 30 minutes.
- Chilling lets the chickpea flour and panko absorb moisture, so the patties firm up and hold together during baking.
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Ready when: The mixture feels firm and cool, and is easier to shape.
Tip: Use this time to make the yogurt sauce in the next step.
6
Make the yogurt sauce
- In a small bowl, stir together ¾ cup yogurt, the squeezed grated cucumber, mint, 1 tsp lemon juice and the cumin.
- Season with a pinch of salt, taste and add more if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is thick and creamy, with flecks of mint and no puddle of water.
Tip: Squeeze the cucumber really dry or the sauce will turn thin and watery.
7
Shape the pattiesOven 425°F / 220°C
- Heat the oven again to 425°F (220°C) if it has cooled.
- Line the second baking sheet with parchment.
- With damp hands, divide the chilled mixture into 6 equal portions (about 5 oz / 150 g each).
- Shape each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place 2 inches (5 cm) apart on the sheet.
- Brush the tops with half of the remaining oil.
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Ready when: Patties are even in thickness with smooth edges and no cracks.
Tip: Rewet your hands as you go. The mixture is sticky, and damp hands prevent it from clinging.
8
Bake the burgersOven 425°F / 220°C
- Bake 15 minutes at 425°F (220°C).
- Remove the sheet, brush the tops with the remaining oil and carefully flip each patty with a wide spatula.
- Bake 12 minutes more.
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Ready when: Both sides are deep golden brown with a crisp edge, and the patties feel firm when pressed in the center.
Tip: Let the patties set for 1 minute on the pan after baking. They firm up as they cool slightly and are easier to lift.
9
Toast the buns
- While the patties rest, toast the buns cut side down in a dry skillet over medium heat for 2–3 minutes, or place them cut side up under the oven broiler for 1–2 minutes.
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Ready when: Cut sides are golden brown and crisp.
Tip: Don't walk away if using the broiler. Buns go from toasted to burnt in seconds.
10
Assemble and serve
- Spread a generous spoonful of mint yogurt sauce on the bottom bun.
- Add a lettuce leaf, a burger, a tomato slice and a few slices of red onion.
- Add more sauce on the top bun, close the burger and serve right away.
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Tip: Putting lettuce under the patty keeps the bottom bun from getting soggy.

Good to know

Tips

Mash the cauliflower roughly rather than puréeing it. Small pieces add texture and keep the burgers from tasting like paste.
Rinse the red lentils well and don't overcook them to a watery soup; thick, dry lentils make firm patties.
Flip the patties carefully with a wide spatula once the underside has set and browned. If one sticks, give it another minute.
For extra char, finish the baked patties under the broiler for 1–2 minutes on each side while watching closely.

Make ahead

Shape the patties up to 1 day ahead. Place them on a parchment-lined tray, cover and refrigerate, then bake 2–3 minutes longer per side. The yogurt sauce can be made up to 1 day ahead and kept covered in the fridge.

Storage & reheating

Room temperature: baked patties keep up to 2 hours. Fridge: store cooked patties and sauce separately in airtight containers up to 4 days. Freezer: freeze cooled patties on a tray, then bag them for up to 3 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 10–15 minutes (18–20 minutes from frozen), until hot in the center and crisp outside.

Substitutions

tandoori masala → 1 tbsp garam masala + 1 tbsp sweet paprika + ½ tsp ground turmeric + ½ tsp ground cumin, or mix to your taste. Use this blend in place of the 2 tbsp tandoori masala; the flavor will be a bit less smoky.
chickpea flour (besan) → all-purpose flour or finely ground oat flour. Use the same amount. The binding is slightly weaker, so chill the mixture the full 30 minutes.
plain whole-milk yogurt → unsweetened coconut or soy yogurt. Use the same amounts for the sauce and the marinade to make the burgers dairy-free.
panko breadcrumbs → plain dry breadcrumbs or gluten-free breadcrumbs. Use ½ cup (about 55 g) of plain dry breadcrumbs, as they are denser than panko. Use gluten-free buns too if needed.