Ingredients

The following ingredients have 4 Servings
  • 1/2 cup cashews (we used curried chily cashwes)
  • 2 Tbsp vegetable oil
  • 4 cups white or cremini mushrooms, washed and chopped
  • 1 onion, chopped, minced
  • 1 clove garlic
  • salt and pepper
  • 1 can lentils, drained and rinsed
  • 1 tsp curry paste
  • 1/4 cup bread crumbs
  • 1/4 cup chopped parsley (or cilantro if you like it)
  • 4 slices Brie cheese (or Gouda, or Raclette)
  • 4 leaves lettuce
  • pickled radish, optional
  • few fried onion rings, optional
  • 4 hamburger buns
  • ketchup and mustard, optional

Instruction

  • If your cashews aren't toasted like ours, toast them in a dry skillet over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
  • In same skillet, heat 1 Tbsp of the oil over medium-high heat; cook mushrooms, onion, garlic, salt and pepper, stirring often, until no liquid remain, about 5 minutes. Add to food processor.
  • Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and parsley (or cilantro).
  • Shape into 4 1-inch thick patties.
  • In a large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once gently, until crispy, about 16 minutes.
  • Top each with 1 slice of the cheese and the fried onions.
  • Sandwich patties with lettuce, radish and sauces in buns.