Ingredients

• 1/2 cup unsalted cashews
• 2 tbsp. vegetable oil
• 4 cups white mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. each salt and pepper
• 1 19oz can lentils, drained and rinsed
• 1 tbsp. curry paste
• 1/2 cup breadcrumbs
• 1/4 cup fresh coriander, chopped

Method

1. In a dry skillet, toast cashews over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
2. In the same skillet, heat 1 tbsp. of the oil over medium-high heat; saute mushrooms, onion, garlic, salt and pepper until no liquid remains, about 5 minutes. Add to food processor.
3. Add lentils and curry paste to food processor; pulse to combine, scraping excess food from the sides with a rubber spatula. Mix in oats and coriander. Shape mixture into four 1-inch thick patties.
4. In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty, turning once so they don’t fall apart, about 16 minutes. Top each finished burger with your favourite veggies and slap it between a bun.

more: http://thevegetarianginger.wordpress.com/2013/05/30/curried-lentil-cashew-burgers/