Curried Red Lentil Burgers with Mango Chutney | Vegetarian | Weber recipes

Ingredients

• 100 g/3½ oz red lentils, picked over, rinsed in a fine-mesh sieve and drained
• 480 ml/16 fl oz water
• 1 can (400 g/13 oz) chickpeas, rinsed and drained
• 175 g/6 oz roasted, salted peanuts
• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 8 tablespoons panko breadcrumbs
• 8 tablespoons natural Greek yogurt
• 2 large eggs, beaten
• 2 tablespoons chopped fresh coriander
• 1 tablespoon vegetable oil
• 4 large pitta breads
• 1 baby lettuce, shredded
• ½ cucumber, thinly sliced
• 8 tablespoons mango chutney