Indian-spiced vegetarian burgers

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Today's recipe, like my sticky sweet-and-spicy wings, is adapted from the LCBO's BBQ Central guide. These burgers take time to prepare so I suggest making an extra-big batch (I doubled the recipe below) and freezing any extras.

Step 1

Wash and drain 1/2 cup dried lentils; place in a pot with 1/2 lb cubed potatoes (skin on) and one bay leaf. Cover with cold, salted water and bring to a boil. Cook until lentils and potatoes are soft. Once soft, drain, mash and cool.

Step 2

Peel and cube 1/2 cup carrots to pea-size. (Seriously, pea-size, otherwise the burgers won't hold together.) Cube 1/2 cup cauliflower to pea-size.  Bring a pot of water to a boil, add carrots and cauliflower pieces and cook until tender. Drain.

Step 3

Very finely chop 1/2 cup onion. Heat a frying pan with 3 T olive oil over medium-high heat. Add onion, 1 tsp each of minced ginger, dried ginger, cumin, garam masala and coriander seed, 1/2 tsp turmeric, 1/4 tsp ground red pepper, 6 crushed whole cardamom pods and 1 clove. Cook until dark golden brown and crispy.

Step 4

Combine the mixtures from the three steps above. Form into 4-6 patties. If it's falling apart, add a whisked egg to the mixture. Dip then patties in a bowl with 2 whisked eggs, then in a bowl with Panko breadcrumbs. Refrigerate for an hour to firm up the patties.

Step 5

Brush a large piece of foil with olive oil and place patties on top. BBQ or broil over med-high heat until nicely browned, turning once. Mine needed about 10 minutes per side. I served the patties in a toasted bun with lettuce, sliced tomato, cilantro, mayonnaise and mango chutney.