Curry lentils and mushrooms come together in a slider that packs the flavors of the Caribbean into a vegan burger perfect for summer. Top with Chipotle Pineapple Salsa and Coconut Lime Aioli to pump up the sweet, smoky, creamy, and tangy flavors.
Curry Lentil and Mushroom Sliders
Ingredients
Curry Sliders
- 8 oz mushrooms any variety
- 1 1/2 cups cooked green lentils
- 1/2 cup cooked quinoa
- 2 tbsp Jamaican Curry Powder
- 2 tsp vegan chicken bouillon we use Jada Chicken Salt
- 1/2 inch ginger root finely minced
- 2 cloves garlic finely minced
- 2 tbsp chickpea flour
- 2 tbsp milled chia seeds
- 3 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp sea salt
- slider buns
- baby lettuce optional
Chipotle Pineapple Salsa
- 1 can crushed pineapple drained
- 1 red bell peper diced
- 1/2 inch ginger root finely minced
- 1/2 medium red onoin diced
- 1 lime - juice of
- 1 handful cilantro chopped
- 1 tsp sea salt
- 1/2 chipotle peper in adobo sauce minced
Coconut Lime Aioli
- 1/4 cup full fat coconut milk
- 1/2 cup vegan mayonnaise
- zest of 1/2 lime
- Juice of 1 lime
- 1 tsp garlic powder
- sea salt to taste
Instructions
Salsa Instructions
- In a large mixing bowl stir together all ingredients. Store in a seal-able container in a refrigerator for at least 30 minutes to allow flavors to combine.
Aioli Instructions
- In a large mixing bowl stir together all ingredients. Store in a sealable container in a refrigerator for at least 30 minutes to allow flavors to combine.
Slider Instructions
- Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat. Pour in vegetable broth and all vegetables and spices and saute for about 15 minutes until vegetables are tender and fragrant.
- Add vegetables and all remaining ingredients to a food processor and pulse for about 30 seconds until mixture is sticky and holds together.
- Line a baking sheet with parchment paper and lightly spray with cooking oil. Use a ⅓ measuring cup to divide mixture and form into balls. Place on baking sheet about an inch apart and flatten to about ½ inch thick.
- Bake for about 30 minutes until surface is browned. Serve on a slider bun with baby lettuce, pineapple salsa, and coconut lime aioli.
Tried this recipe?Let us know how it was!
2 Comments on “Curry Lentil and Mushroom Sliders”
QUESTION – once the burgers/sliders are mixed and formed into patties do you think you could freeze them for a later date? These sound great and I would love to take them on vacation but we usually don’t have a food processor. If I could freeze them and take them with…then thaw, bake and enjoy would be GREAT!
Hi Dianne, you definitely could. I would suggest baking them in advance and freezing them. Then you can thaw them and reheat them in the oven or a pan for a quick dinner!