Serves 6

Low FODMAP, Vegan Lentil and Quinoa Curried Burgers with a zesty tahini slaw. These gut friendly burgers tick all the boxes. Serve them with our Smashed Crispy Cajun Potatoes for the ultimate satisfaction factor.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 10 minutes
Cook time: 40 minutes

Curried Lentil and Quinoa Burgers

• 1/2 cup quinoa, rinsed 
• 1/2 cup red lentils, rinsed 
• 6 heaped tsp Butter Me Up Spice Mix 
• 1 carrot, grated 
• 1/4 cup parsley or coriander, roughly chopped 
• 3 tsp tomato paste
• Salt and pepper

Tahini Slaw

• Juice of 1 lemon
• 1 tsp maple syrup
• 2 Tbsp tahini
• 2 cups purple cabbage, shredded
• 1 cup carrot, grated
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

To Serve

• 6 x gluten free burger buns
• 3/4 cup Coconut yoghurt

Curried Lentil and Quinoa Patties

1. Add the quinoa and lentils to a medium sized pot along with 3 cups of water and 3 tsp of Butter Me Up spice mix. Cover the pot with a lid and bring to boil. Once boiling, reduce to a simmer and cook for 30 minutes until the lentils and quinoa are cooked and the water has been absorbed. 
2. Whilst the lentils and quinoa are cooking, prepare the tahini slaw.
3. In a large bowl add the carrot, chopped herbs, 3 tsp Butter Me Up spice mix, tomato paste and season generously with salt and pepper. Mix together until well combined. Roll the mixture into balls and form into palm sized patties using your hands.
4. Heat oil in a non-stick fry pan. Carefully add the patties to the pan in batches, fry each patty for a couple of minutes on each side until golden. 

Tahini Slaw

1. Combine the lemon juice, maple syrup and tahini in a small bowl and mix until well combined. You may need to add a splash of water to get the right consistency.
2. Add the cabbage, carrots and fresh herbs to a bowl, drizzle over the tahini dressing and toss well to combine. Season with salt and pepper.

To serve: Place a curried lentil and quinoa patty on a gluten free burger bun, top with tahini slaw and a dollop of coconut yoghurt.