Curried Lentil Burgers with Coriander Yogurt

In saucepan, heat oil over medium heat; fry onion and garlic, stirring occasionally, until softened, about 5 minutes. Add rice and curry paste; cook, stirring, for 1 minute. Stir in stock, salt and pepper; bring to boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently scrape into large bowl; let cool. Meanwhile, in skillet, toast ground almonds over medium heat, stirring often, until almonds are golden, about 5 minutes. Add to rice. In food processor, pur�e lentils with lime juice until smooth. Stir into rice mixture. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place patties on greased grill over medium-high heat; close lid and cook, turning once, until browned and crisp, about 10 minutes. Coriander Yogurt: Meanwhile, in small bowl, stir yogurt with coriander. Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread coriander yogurt over cut sides. Place burgers on bottoms; sandwich with tops. Serves 4