Lentil And Chickpea Burger With Cilantro Garlic Cream

Directions

1. PREPARE AND HEAT barbecue. Bring large pan of water to boil.
2. 1. Add in lentils and simmer, uncovered, 8 min or possibly till tender. Drain well. Heat oil in pan, cook onions till soft. Add in curry pwdr; stir till fragrant; cold mix slightly.
3. 2. Place chickpeas, half the lentils, ginger, egg and onion mix in food processor bowl. Process 20 seconds or possibly till smooth. Transfer to a bowl. Stir in remaining lentils, parsley, cilantro and bread crumbs; combine well. Divide mix into 10 portions.
4. 3. Shape portions into round patties. Toss patties in flour. Shake off excess. Place patties on warm, lightly greased barbecue grill or possibly griddle.
5. Cook 3-4 min each side or possibly till browned, turning once. Serve with Cilantro Garlic Cream.
6. To make Cilantro Garlic Cream: Combine the ingredients in a bowl and mix well.
7. Storage time: Patties can be prepared up to 2 days in advance and stored, covered, in refrigerator. Cilantro cream is best when served the same day; the flavor does improve with stand time. It can be made up to 4 hrs in advance. Store, covered, in refrigerator.
8. Note:This recipe can be served as a vegetarian dish on its own, or possibly as an accompaniment to other dishes.
9. Preparation Time: 30 minutesTotal
10. Cooking Time: 20 minutesMakes 10 burgers
11. TIP: If pattie mix is too soft, chill or possibly freeze 15 to 60 min or possibly till hard.
12. Cuisine: "Vegetarian"
13. Yield: "10 patties"
14. NOTES : We reduced the fat and calories by substituting lowfat lowfat sour cream and lowfat yogurt for regular lowfat sour cream and heavy cream. Honey was added for fullness.