Ingredients: 8 large eggs, 4 tsps. curry powder, 4 tsps. garam masala, 4 tsps. salt, 2 lbs. 4 oz. cooked basmati rice, 1 lb. 4 oz. cooked lentils, 10 oz. chopped, toasted, natural almonds. 8 oz. dry unseasoned bread crumbs, 4 oz. green onions, chopped. 1 lb. mild cheddar cheese. Raita: 1-1/8 cup mayonnaise, 3/4 cup sour cream, 4 -1/2 oz. feta cheese, crumbled. 2 oz. peeled, seeded, chopped cucumber. 1-1/2 Tbsps. dry mint leaves, 3/4 cup yogurt, Canola oil, as needed. flour tortillas, warmed. 1-1/2 cup red sliced onions, sliced seeded cucumbers, tomato slices, 1-1/2 cups chopped toasted almonds, 1/2 cup chopped cilantro, 1/4 cup chopped fresh mint. Directions: 1. In large bowl, whisk together eggs, curry powder, garam masala and salt. Stir in rice, lentils, almonds, bread crumbs and onions. Add cheese; stir until well mixed. Shape into patties with BurgerMate. Place on parchment-lined sheet pan. Refrigerate, covered. 2. In a blender, purče mayonnaise, sour cream, feta, cucumber and mint until smooth. Transfer to bowl; fold in yogurt. Refrigerate, covered. 3. For each serving, to order: In sautč pan, heat oil over medium heat. Add 2 almond veggie burgers and cook, turning once, about 6 minutes or until crust forms and burgers are heated through. 4. Place burgers on top 1 tortilla; spoon 2 Tbsps. Raita over burgers.Top with 1 Tbsp. onions, slices of cucumber and slices of tomato. Sprinkle with 1 Tbsp. almonds, 1 tsp. cilantro and 1/2 tsp. mint. Fold up bottom half of tortilla. |
