Preparation time: 15 minutes

Cooking time: 10 minutes

Quantity: 1 burger


For grilled vegetables:

  • 1/4 zucchini
  • 1/4 red bell pepper
  • 1 tbsp. olive oil
  • 1 tsp. thyme
  • Salt, pepper

For the carrots:

  • 1 small carrot
  • 1 tsp. lemon juice
  • 1 tsp. sesame oil
  • 1/4 tsp. ground cumin
  • 1 tsp. sesame seeds
  • 1 small handful of raisins
  • A pinch of salt

For the curry sauce:

  • 2 tbsp. of non-dairy yogurt
  • 1 tsp. mustard
  • 1/2 tsp. curry powder
  • 1 tsp. maple syrup / agave / honey
  • A pinch of salt

For the burger:


Prepare the roasted vegetables:

  1. Preheat the oven to 400°F.
  2. Wash and slice the zucchini and bell pepper. Lay them flat on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with thyme, salt and pepper.
  3. Roast for 10 minutes, flipping vegetables halfway through.

Prepare the carrots:

  1. Peel and grate the carrot.
  2. Add the remaining ingredients, add finely chopped raisins and mix well.

Prepare the curry sauce:

Mix all ingredients in a small bowl and stir until smooth.


  1. Cook the HARi&CO Green Lentil Patty in a pan with a little bit of oil.
  2. Cut the bun in half and toast it quickly.
  3. Assemble the burger with the curry sauce, the HARi&CO Green Lentil Patty, the roasted vegetables, the grated carrots and a few fresh cilantro leaves on top.

Recipe by Alice Pagès

Enjoy your meal!

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