BM# 70: Week 2/ Day 3
Theme: Bring them on the Burgers
Dish: Curry Chickpea Burger
For the last day of this week’s ‘Bring on the Burgers‘ theme, I have a very easy to make Curry Chickpea Burger. This recipe is from Everyday Food by Sarah Carey. These burgers are hearty and delicious with the curry flavor. I am all for easy and simple recipes that don’t require a trip to the grocery store and can be made with minimum effort. This curry chickpea burger falls right in that category. All the ingredients are readily available in most kitchen pantries (oh, let me mention that I ran out of dried breadcrumbs, so I used some rolled oats and they worked beautifully). So this recipe works even with substitutions.The only time consuming part of the recipe is cooking the rice. Any rice can be used in here, white, brown, basmati, anything at all. Once you have the rice done, it takes just a few minutes to put these burgers together.
The Curry Yogurt sauce serves dual purpose in this recipe — one to flavor the burger itself and second to serve as a dip or dressing with the burgers and the side salad. I dipped roti in the leftover yogurt sauce. So it’s OK to make a little extra.This curry chickpea burger are quite sturdy and don’t crumble and fall apart, but it is very important not to disturb the burgers while cooking. Cook them for at least 3~4 minutes on medium heat for the crust to form before flipping them over. These burgers can be served sans bread with a simple side salad. If you really want bread, then pita pockets are perfect to slide these in and then top with some lettuce and tomato.
Curry Chickpea Burger Recipe (Vegetarian)
- 1 15 oz. can Chickpeas, rinsed and drained
- 3 tbsp Grated Carrot
- 2 Scallion, finely chopped
- 2 tbsp Dried Breadcrumbs (I used 2tbsp rolled oats instead)
- ¾ cup Cooked white or brown Rice
- 2 tbsp Cilantro, finely chopped
- To taste salt
Curried Yogurt Sauce:
- ½ cup yogurt
- ½ tsp curry powder
- 1 tsp lemon juice
- To taste salt
Make the Yogurt Sauce:
- In a small mixing bowl, combine yogurt, curry powder, lemon juice and salt. Whisk well and set aside for 15 minutes.
Make the Burger:
- Pulse the chickpeas with scallion and salt until a chunky mixture forms. If you are using rolled oats, then add them along with the chickpeas here.
- In a mixing bowl, combine the chickpea mixture along with basmati rice, grated carrot, dried breadcrumbs, cilantro and 2tbsp yogurt sauce.
- Mix well and divide the mixture into 4 equal parts and form into patties.
- Heat 2tbsp olive oil in a nonstick skillet and gently place the burger. Cook the burger on medium flame, without disturbing, for 3~4 minutes until it is golden and firm. Flip and cook on the other side for another 3~4 minutes until golden. Top with yogurt sauce and a serve with a simple salad.