Serves 6

Low FODMAP, Vegan Lentil and Quinoa Curried Burgers with a zesty tahini slaw. These gut friendly burgers tick all the boxes. Serve them with our Smashed Crispy Cajun Potatoes for the ultimate satisfaction factor.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 10 minutes
Cook time: 40 minutes

Curried Lentil and Quinoa Burgers

• 1/2 cup quinoa
• 1/2 cup red lentils 
• 6 heaped tsp Butter Me Up Spice Mix 
• 1 carrot grated 
• 1/4 cup parsley or coriander chopped 
• Salt and pepper
• 3 tsp tomato paste
• 6 x gluten free burger buns

Tahini Slaw

• Juice of 1 lemon
• 1 tsp maple syrup
• 2 Tbsp tahini
• 2 cups shredded red cabbage
• 1 cup grated carrot
• 1/4 cup chopped fresh coriander
• 1/4 cup chopped fresh mint
• Salt and pepper to taste

Curried Lentil and Quinoa Patties

1. Add quinoa and lentils to a pot with 3 cups of water, 3 tsp butter me up. Cover and cook for 30 minutes. 
2. In a bowl combine carrot, parsley, 3 tsp butter chicken, tomato paste, salt and pepper 
3. Form into patties with hands. Add oil to a fry pan and fry each patty for a couple minutes on each side or until golden.

Tahini Slaw

1. Combine the lemon juice, maple syrup, tahini in a bowl and mix until well combined.
2. Toss with the cabbage, carrots and herbs and season to taste.

To serve: Place a curried lentil and quinoa patty on a gluten free burger bun, top with tahini slaw and extra dressing if desired.