Curried Wild Mushroom and Lentil Sliders with Mango-Tamarind Chutney

Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert Yield:  6 servings (18 patties total)
Prep Time:  30 minutes Cook Time:  15 minutes

Curried Wild Mushroom and Lentil Sliders with Mango-Tamarind Chutney

Veggie burgers were never so good! Earthy wild mushrooms and hearty lentils mixed with a curry spice mixture make for a delicious vegan, pareve lunch or light supper, especially when served on naan with our Mango Tamarind Chutney. The chutney is also terrific on chicken or fish—grilled or deep fried—or as a dip with naan.


South Indian Mild Curry Spice Mixture:

1 tablespoon coriander seeds (or 1¼ tablespoons ground)

¾ tablespoon cumin seeds (or 1 tablespoon ground)

¼ teaspoon black or green cardamom seeds (removed from the pods)

¼ teaspoon black peppercorns

2 dried bay leaves

2 teaspoons ground turmeric

½ teaspoon ground cinnamon

Wild Mushroom and Lentil Sliders:

3 cups wild mushrooms, packed (12 ounces) (see Kitchen Tips)

2 tablespoons coconut oil, divided

4 cloves garlic, peeled and cut in half, all green center removed

1½- to 2-inch piece fresh ginger, peeled and cut into small pieces

Juice of 1 lemon

2 tablespoons Dijon mustard

½ small white onion, peeled and chopped roughly

1 cup canned or cooked white beans, rinsed

1 cup cooked French green lentils

1 cup cooked black lentils

1 tablespoon ground chia seeds

1 tablespoon ground flax seeds

1 tablespoon minced fresh chives (about 1 small packet or bunch)

1 tablespoon canola oil


2 ripe Hass avocados

Juice of 2 limes

½ cup shredded crispy, romaine lettuce or cabbage

½ cup thinly sliced cucumbers

¼ cup shredded carrots

1 recipe Mango Tamarind Chutney


  1. Make the spice mixture: set a cast-iron skillet or heavy saute pan over high heat. When the pan is hot, add the coriander, cumin, cardamom, and peppercorns and cook, stirring, for about 30 seconds, until fragrant. Remove from the heat and transfer the toasted spices to a spice grinder or clean coffee grinder, reserving the pan (you will need it later). Grind the spices until powdery. Add the bay leaves and grind again until powdery. Place the ground spices in a small mixing bowl. Add the turmeric and cinnamon and stir well. Set aside.
  2. Make the slider mixture: Place the mushrooms into the bowl of a food processor and pulse until they are finely minced. Set the pan you used for roasting the spices over high heat. Add 1 tablespoon coconut oil and allow to melt completely. Add the mushrooms to the hot pan (reserving the food processor bowl) and cook, stirring, for 5 minutes, or until the mushrooms release their liquid. Reduce the heat to a simmer and cook for 15 minutes while you prepare the remaining slider ingredients.
  3. Place the garlic and ginger into the food processor and process, pulsing until very, very finely chopped. Add the lemon juice and Dijon mustard and pulse, processing for about 1 minute, until the mixture becomes a paste. Add the onion and pulse until it is thoroughly incorporated into the paste. Add the white beans and pulse for about 1 more minute, until smooth. Transfer the mixture to a large mixing bowl.
  4. Layer several thicknesses of cheesecloth over a bowl. Place the mushrooms on top and gather the cheesecloth around them to form a small bundle. Squeeze hard, until the mixture has released most of its liquid. Add the mushrooms to the onion mixture. Add the spice mixture, the lentils, chia seeds, flax seeds, and chives and mix well. Form into 24 patties, each about 2 inches in diameter. Cover and refrigerate until you are ready to cook, at least 30 minutes or up to 24 hours.
  5. Prepare the naan: Cut the naan into 36 (2½-inch) discs. Set aside.
  6. Make the sliders and put them all together: Wipe the same cast-iron skillet and set over high heat. Add the 1 tablespoon canola oil and the remaining coconut oil and heat until very hot and the coconut oil has liquified. Form 6 (2-inch) sliders, place them into the skillet in a single layer, and cook each side for at least 3 minutes, leaving them otherwise undisturbed so they form a nice crust.
  7. Peel and cut the avocado into slices, place in a small bowl, drizzle on the lime juice  and move the pieces around the bowl gently to coat. (See kitchen tips).
  8. Place a slider on piece of naan, add the garnishes and the Mango Tamarind Chutney and top with another piece of naan. Repeat with the remaining sliders. Serve immediately.

Kitchen Tips

These sliders can also be frozen after they are chilled and cooked in a 350°F oven until fully warmed. You can also grill or fry them.


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