Lentil and Cashew Burgers with Caramelised Onions, Avo Smash and Creamy Chipotle

Lentil and Cashew Burgers with Caramelised Onions, Avo Smash and Creamy Chipotle

These vegetable burgers get the big tick – they're packed with flavour, protein and fibre, and both carnivores and vegetarians love them. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 4
Prep Time 25 minutes
Cook Time 20 minutes


Caramelised onion

  • 1 tsp olive oil
  • 2 brown onions, thinly sliced
  • Tbsp balsamic vinegar
  • 2 tsp honey

Lentil and cashew burgers

  • ½ cup roasted cashew nuts
  • 1 400g can brown lentils, rinsed and drained well
  • 1 Tbsp tahini
  • ½ red onion, grated or finely diced
  • 1 free-range egg
  • Zest of ½ lemon
  • 1 tsp soy sauce
  • 1 tsp each, sumac and lemon pepper
  • ¼ cup finely chopped parsley
  • ½ cup dried breadcrumbs or ground almonds
  • 1 Tbsp GF or plain flour
  • 2 tsp olive oil

Avo smash

  • Flesh of 1 firm ripe avocado
  • 2 tsp lemon juice

Creamy chipotle

  • ¼ cup unsweetened natural Greek yoghurt or coconut yoghurt or lite sour cream
  • 1-2 Tbsp chipotle sauce

To serve

  • 2 tomatoes, thinly sliced
  • ½ telegraph cucumber, thinly sliced
  • 1 baby cos lettuce or ½ iceberg lettuce, chopped
  • Pickled gherkins and jalapenos


  • To make the caramelised onions, heat olive oil in a medium pot on medium heat. Cook onion for 7-8 minutes, stirring often, until starting to caramelise. If at any time the onion is sticking to the bottom of the pan and burning, add 1-2 tablespoons of water, stir and it should unstick. Stir through balsamic vinegar and honey, cook a further 1-2 minutes then remove from heat and season to taste with salt and pepper.
  • While onions cook, make the lentil and cashew burgers. Crush cashews with a rolling pin (or in a food processor) and add to a medium bowl with half the lentils, tahini, onion, egg, lemon zest, soy sauce, spices and parsley. Mash well with a potato masher, until mixture has the consistency of hummus. Season with salt and pepper and stir through remaining lentils, breadcrumbs/ground almonds and flour.
  • Divide burger mixture into four and shape into patties, about 1cm thick. Set aside on a plate and dust each with a little flour.
  • Heat half of the oil in a large non-stick fry-pan on low-medium heat. Cook lentil burgers, two at a time, for 2-3 minutes each side, until golden brown and cooked through. You may need to add ½ teaspoon more oil when you flip the burgers, to help the crust crisp up. Set burgers aside to drain on a plate lined with paper towels.
  • In a small bowl, roughly mash avocado with lemon juice and season to taste with salt and pepper. In another small bowl, mix yoghurt/sour cream and chipotle sauce.
  • To serve, top each lentil and cashew burger with tomato, cucumber, avo smash, caramelised onions and place on a bed of lettuce. Drizzle with creamy chipotle and sprinkle with pickled gherkins and jalapenos.


Tip: If you have a food processor, save time by blitzing lentil burger ingredients until combined, then stir in remaining lentils, breadcrumbs/almonds and flour. 
Nutrition information:
Energy: 444cals (1856kJ)
Protein: 14.6g
Carbohydrate: 30.8g (13.1g sugars)
Fat: 27.7g (4.2g saturated fat)
Calories: 444kcal

Share this recipe

More recipes