Curried Cashew Burger

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Lentils

  Raw

  ½ cup or 96g

• Olive oil

  Salad or cooking

  6 tsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 clove or 3g

• Curry powder

  Spices

  2 tsp or 4g

• Bread crumbs

  Dry, grated, seasoned

  ¾ cup or 90g

• Pita bread

  Whole-wheat

  6 pita, large or 384g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Salt

  Table

  ¾ tsp or 5g

• Cashew nuts

  Nuts, raw

  4 oz or 113g

Directions

1. Toast cashews in a dry skillet over medium-low heat until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
2. Combine water, carrots, lentils, and 1/4 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low. Partially cover and simmer until lentils are tender, 12 to 14 minutes. Drain, pressing out excess liquid. Transfer to a plate; cool to room temperature, about 20 minutes.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook until softened, 5 to 8 minutes. Add garlic, curry powder, and 2 tablespoons water; cook for 1 minute. Remove from heat; let cool.
4. Pulse cashews, lentils, and onion mixture in a food processor until cohesive but textured. Transfer to a bowl; stir in breadcrumbs, remaining salt, and pepper. Form into six 1/2-inch-thick patties.
5. Cook patties in a nonstick skillet with 2 teaspoons oil per batch over medium heat until browned and heated through, about 4 minutes per side. Serve in pitas with lettuce and cucumber.

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