We’ve done a few veggie burgers in the past (Beet and Quinoa Burgers and Spicy Southwest Black Bean Burgers), but it’s been a while since we last made one. So tonight, we’re going back to the well, but with a completely different set of ingredients! This burger is made from garbanzo beans, has a few other veggies mixed in for colour, texture, and flavour, and has a drastically different flavour profile and cultural influence!
We served these on whole wheat toast with some of the leftover red pepper yogurt sauce (with some added black pepper) from our Crab Cakes recipe, red lettuce, and tomato. I struggled with what sauce to use, and we had leftovers that we didn’t want to waste, so that’s what I went with…but I also considered a mint and tamarind aioli and a coconut milk tikka masala sauce. If/when you make these burgers, please let me know in the comments what type of sauce you use! I’d love ideas for next time.
Time: 20 Minutes
- Canned chickpeas (or rehydrated and cooked ones)
- Carrots (baby carrots are easiest to work with)
- Bread Crumbs
- Garam Masala (or make your own near equivalent with ground cloves, ground cumin, ground coriander, turmeric, cayenne, mustard powder, and paprika)
- For the sauce I used:
- Plain Yogurt
- Roasted Red Pepper
- Black Pepper
- Put your baby carrots into a food processor, and chop them into small bits.
- Open and drain your chickpeas, and then pour them into a large bowl. Then, mash with your hands (FUN!). This and the next step are best with non-powdered PVC gloves.
- Add in your carrots and peas, your spices, and your egg. Mash this all around to combine.
- Add some bread crumbs, and mix them in to combine until the texture is such that you can form patties.
- Heat some butter or oil in a heavy bottomed skillet (I’m using cast iron).
- While this happens, turn your attention to your sauce.
- Puree your roasted red pepper in a Ninja/Food Processor/Blender
- Stir it into some yogurt
- Mix in some black pepper (or any other seasonings you wish)
- When the butter/oil is hot, form and add your patties. Let them cook for about 4 minutes before flipping (they should be golden brown on the bottom).
- Let them cook on the other side for another 4 minutes.
- Plate, devour, and enjoy!