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1
Put the lentils and barley in a saucepan with cold water to cover by about 2 inches.
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2
Season with salt, and bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils and barley tender, about 20 minutes.
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3
Drain excess liquid and put the beans and grain into a large bowl.
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4
Cool.
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5
Meanwhile, melt the butter in skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes.
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6
Stir in the curry powder and cook until aromatic, about 1 minute more.
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7
Cool slightly and then add to the lentils and barley.
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8
Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste.
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9
Puree 1 cup of the burger mix in a food processor until smooth.
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10
Return purree back to the bowl and mix well.
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11
Form mixture into 6 burgers (about 1/2 cup each).
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12
Place on a plate and refrigerate for 1 hour.
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13
Preheat oven to 400 degrees F.
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14
Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat.
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15
Season burgers with salt and pepper and cook 3 burgers, turning once, until golden brown on both sides, about 5 minutes in all.
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16
Transfer the browned burgers to a baking sheet.
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17
Repeat with the remaining oil and burgers.
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18
Transfer burgers to the oven, and cook until firm, about 10 minutes.
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19
Meanwhile lightly toast buns or pitas.
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20
Mix the goat cheese and yogurt in a small bowl until smooth, season with salt and pepper.
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21
Put the burgers on the buns, and top with cheese and lettuce, cucumber, radish, and/or a squeeze of lime juice, if desired.
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22
Serve.
