Tandoori Lentil Bunless Burger

Tandoori Lentil Bunless Burger

with Oven Fries & Cucumber Raita

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Mix up your burger menu with this bunless lentil version. The patty comes together quickly and with a gentle spice from tandoori paste, it’s full of flavour. With all the fresh burger trimmings, including a creamy yoghurt and sweet mango chutney, plus baked potato chips, this is a satisifying plate of goodness!

Tags:Low Calorie
Allergens:EggsGlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 bunch


1 unit


1 unit


1 tin


(May be presentGluten)

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 tub

tandoori paste

½ unit


1 tub

Greek yoghurt


1 unit

cos lettuce

1 tub

mango chutney

(ContainsTree NutsMay be presentEgg)

Not included in your delivery

olive oil

1 unit



¼ tsp


2 tbs

plain flour

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2580 kJ
Fat17.2 g
of which saturates3.6 g
Carbohydrate80.1 g
of which sugars15.2 g
Protein26.2 g
Sodium1080 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Potato Masher
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so they cook in the allocated time.


While the fries are baking, finely chop the coriander. Thinly slice the tomato. Thinly slice 1/2 the cucumber and finely chop the remaining cucumber.


Drain and rinse the lentils and transfer 1/2 to a medium bowl. Using a potato masher or fork, mash the lentils until as smooth as possible. Add the egg, fine breadcrumbs, plain flour, coriander, tandoori paste, the salt, a squeeze of lemon juice and the remaining lentils. Mix until well combined. Using damp hands, shape the mixture into 2cm thick patties (2 per person). Place the patties in the fridge until you are ready to cook them. TIP: Refrigerating the patties helps them hold their shape


When the fries have 10 minutes of cook time remaining, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the lentil patties and cook for 4-5 minutes on each side or until browned and cooked through. TIP: Don't flip the patties before they are done, this will help them stay together.


While the patties are cooking, combine the Greek yoghurt, chopped cucumber, a squeeze of lemon juice and a pinch of salt and pepper in a medium bowl.


Place a few cos lettuce leaves on each plate and top with a lentil patty, tomato and cucumber slices and a dollop of cucumber raita and mango chutney. Serve with the oven-baked fries.