YIELD: 24 Servings
8 large eggs
4 tsps. curry powder
4 tsps. garam masala
4 tsps. salt
2 lbs. 4 oz. cooked basmati rice
1 lb. 4 oz. cooked lentils
10 oz. chopped, toasted, natural almonds
8 oz. dry unseasoned bread crumbs
4 oz. green onions, chopped
1 lb. mild cheddar cheese
Raita: 1-1/8 cup mayonnaise
3/4 cup sour cream
4 -1/2 oz. feta cheese, crumbled
2 oz. peeled, seeded, chopped cucumber
1-1/2 Tbsps. dry mint leaves
3/4 cup yogurt
Canola oil, as needed
24 flour tortillas, warmed
1-1/2 cup red sliced onions
144 sliced seeded cucumbers
48 tomato slices
1-1/2 cups chopped toasted almonds
1/2 cup chopped cilantro
1/4 cup chopped fresh mint
1. In large bowl, whisk together eggs, curry powder, garam masala and salt. Stir in rice, lentils, almonds, bread crumbs and onions. Add cheese; stir until well mixed. With moistened hands, form 1/3 cup burger mixture into oval patty. Place on parchment-lined sheet pan. Repeat with remaining mixture to make 48 patties. Refrigerate, covered.
2. In a blender, purèe mayonnaise, sour cream, feta, cucumber and mint until smooth. Transfer to bowl; fold in yogurt. Refrigerate, covered.
3. For each serving, to order: In sautè pan, heat oil over medium heat. Add 2 almond veggie burgers and cook, turning once, about 6 minutes or until crust forms and burgers are heated through.
4. Place burgers on top half of 1 tortilla; spoon 2 Tbsps. Raita over burgers.Top with 1 Tbsp. onions, 6 slices cucumber and 2 slices tomato. Sprinkle with 1 Tbsp. almonds, 1 tsp. cilantro and 1/2 tsp. mint. Fold up bottom half of tortilla.
Recipe and Photo by the Almond Board of CA