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Veggie Chickpea Burgers with Indian Spices
Satisfy your burger cravings in the best way with these healthy, easy, and utterly delicious Masala Chickpea Burgers!
Servings: 4
Calories: 312kcal
Ingredients
- ½ cup carrot peeled and grated
- 1 15 oz canned chickpeas rinsed, drained, and dried well with paper towels
- ½ small red onion rough chopped
- 4 garlic cloves
- 1 inch ginger rough chopped
- 2 green chilies or ½ jalapeno
- ½ cup cilantro chopped
- 1 teaspoon kosher salt
- ½ teaspoon cumin seeds
- 2 teaspoons coriander powder
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ cup rolled oats
- 2 tablespoons olive oil
To serve
- 4 burger buns Brioche Buns work really well
- 1 teaspoon olive oil
- lettuce rinsed, patted dry, and leaves separated
- 1 tomato thinly sliced
- red onion thinly sliced
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
Instructions
- Place the chopping blade inside the food processor bowl. Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes or until all the mixture is evenly processed. Carefully remove the chopping blade.
- Add the grated carrots into the bowl and mix well. Using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
- Place a nonstick frying pan over medium heat. Add half of the oil. Once the oil is hot, place the four burger patties in the pan and cook for about 3 to 4 minutes side.
- Pour the remaining oil over the burgers and carefully flip each patty with a silicone spatula. Cook for another 3 to 4 minutes as both sides get crispy and golden brown in color. Remove the Burgers from the skillet and place them on a platter.
- Wipe down the skillet and heat 1 teaspoon of oil. Place 4 bun halves with the middle side on the skillet. Cook for 1 to 2 minutes as the buns get a bit toasty and warm.
- Make the Sriracha Mayo by combining the mayonnaise with sriracha.
- Place the bottom side of the burger on a platter. Spread 1 tablespoon of sriracha mayonnaise over it. Place the chickpea burger on the bun along with a slice of onion, tomato, and lettuce. Put the top lid of the bun over it and enjoy.
Video
Notes
- The mashed chickpeas and oats hold everything together. Make sure to pat dry the chickpeas really well so there is no excess moisture.
- Refrigerating uncooked patties for 20 minutes can firm them up a bit more and will be easy to cook
- Use a silicone spatula to carefully flip the patties, as they will be delicate
- Cooked burger patties can be refrigerated in an airtight container for up to 5 days. You can also freeze them for 1-2 months. To reheat, thaw overnight in the refrigerator and then heat them in the microwave or on the stovetop.
Nutrition
Calories: 312kcal | Carbohydrates: 36g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1106mg | Potassium: 292mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 3mg
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