Make your meat-eating friends jealous this 4th of July, by scarfing down these spicylicious Indian curry veggie and chickpea burgers at your holiday barbecue!
Again with the Indian food. And again with the veggie burgers. In fact, maybe again with the Indian food veggie burgers. Geez. At least I know what I like.
I had to make these burgers though. In fact, they were begging to be made. I love my other masala burgers, and you should totally make those too, but I made them before I discovered how much I love chickpea flour. It does so much for a veggie burger, both in terms of flavor and texture. One of the challenges with veggie burgers, and especially vegan veggie burgers, is getting them to hold together, and while I’ve gotten all kinds of combinations of flax seeds and wheat flour to work, chickpea flour has one thing they don’t: it’s actually delicious. It’ll make your burgers super savory. You’ll love it.
I repeated a theme with the sauce too, that them being tahini. One of the things I love about tahini is that you can get all different types of flavors out of it depending on what you mix it with. I discovered a while back that if you give it some spice, along with salt and sour flavors, it tastes a bit like cheese. I probably wouldn’t normally put drippy cheese on my Indian food, but it totally worked here, I promise. I was going go all lazy and just slather some Vegenaise on my burger, when tahini inspiration hit, and it turned out awesome.
I cooked my burgers indoors on the stove, but I’m betting these would work out great on the grill, particularly given the fact that they don’t fall apart like lots of veggie burgers do. Nothing makes me sadder than seeing a beautifully sculped quinoa and bean patty crumble into grill flames. These burgers seem like they’d stand up pretty well to the grill. However you cook them, I’m sure they will make you happy.
Indian Curry Veggie and Chickpea Burgers
For the Indian Curry Chickpea Veggie Burgers
- 1-14 oz. can or 1 3/4 cups cooked chickpeas rinsed and drained
- 1 medium carrot
- 2 cups spinach lightly packed
- 1/4 cup fresh cilantro
- 3 garlic cloves
- 2 scallions coarsely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup chickpea flour
- 3 tbsp. lemon juice
- 1 tbsp. ground flax seeds
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
For the Cilantro Tahini Sauce
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tbsp. fresh cilantro
- 1 tbsp. soy sauce or tamari
- 1-3 tsp. sriracha or to taste
- 4 burger buns
- greens of choice
- sliced onion
Make the Indian Curry Chickpea Burgers
- Place chickpeas, carrot, spinach, cilantro, garlic and scallions into food processor bowl and pulse until coarsely chopped. Add panko, chickpea flour, lemon juice, ground flax seeds, 1 tablespoon olive oil, curry powder, cumin, chili powder, salt and pepper. Pulse again until well mixed.
- Shape mixture into 4 patties.
- Coat a large skillet with remaining olive oil and place over medium heat. Working in batches if necessary, place patties in skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.
Make the Tahini Sauce
- Whisk all ingredients together in a small bowl.
- Stuff buns with patties and top with tahini sauce, greens and sliced onions.