Over the years I have experimented with a number of vegetarian burgers. I have a recipe for a chickpea burger which my whole family likes, and I have a bean burger which I think is for me, the most satisfying vegetarian burger recipe I've used.
This is a little different with the addition of curry, and it makes for a nice change.We actually ate this without any kind of bun, with just a salad on the side and it was quite tasty. Next time I make it, I will put it in a pita and add some lettuce and drizzle the yogurt sauce into it.
The recipe originally calls for a cup of frozen or canned corn but I left it out. Although I love corn on the cob, I'm not a big fan of putting it into things, so by all means add it back in if you like corn.
I lost some of the mixture during the frying, and I think putting the patties in the refrigerator for half an hour or so might help prevent this. Serve this without the yogurt sauce and you have a vegan meal.
This recipe is from the website Perry's Plate.
Curried Potato and Chickpea Burgers
2 cups cooked chickpeas (1 15-oz can)
1 pound red potatoes, scrubbed, cut into quarters
1 medium onion, finely chopped
1 Tbsp vegetable oil
1 large tomato, coarsely chopped
1 small hot chile pepper minced (optional)
1 1/2 T curry powder
1 tsp salt
Freshly ground pepper
2 T vegetable stock
1 1/2 - 2 cups dried bread crumbs
1 1/2 tsp rice vinegar
1/2 cup oil, for frying
Spiced yogurt sauce, for garnish (recipe below)
1. Mash the chickpeas in a large bowl or pulse them in a food processor until a chunky paste is formed. Set aside. Steam or boil the potatoes until soft.
2. Meanwhile, in a large pan, cook the onion in 1 tablespoon vegetable oil over medium heat until golden, 5-7 minutes. Add the garlic, tomato, and chile. Raise the heat to medium-high and cook until the tomato is soft, 2-3 minutes.
Add the curry powder, salt, and a generous pinch or two of pepper. Stir and cook for an additional minute or so. When the mixture begins to stick slightly, add the stock. Cook until the mixture has reduced slightly to a thick sauce. Remove from the heat.
3. Add the curry mixture and steamed potatoes to the chickpeas. Mash the potatoes while mixing them in well. Mix in 1/2 cup bread crumbs. Add the vinegar and additional salt and pepper to taste. If the mixture is still too wet, add more bread crumbs. Let cool completely, then form into eight patties about 3 inches across.
4. Heat the 1/4 cup of oil in a heavy skillet over medium-high heat. Spread out the remaining bread crumbs on a clean plate. Coat the patties on both sides with bread crumbs and place in the skillet when the oil is hot.
The burgers should sizzle loudly when they hit the oil. Fry burgers, 3 or 4 at a time, 2-3 minutes on each side until each side turns crispy brown on the outside and heated through. Add remaining 1/4 cup of oil and cook remaining burgers when the oil is ready.
Drain on paper towels and serve with spiced yogurt sauce.
Spiced Yogurt Sauce
1 cup whole plain yogurt or sour cream
juice from 1/2 a lime
1/4 tsp coriander
1/4 tsp cumin
1 clove garlic, minced
1 T chopped fresh cilantro
salt and pepper to taste
1. Whisk together all ingredients in a small bowl and chill until ready to use. Keeps for about a week.