Get ready to transform your ordinary veggie burger experience into an extraordinary culinary adventure! These Spicy Curry Veggie Burgers aren't just another plant-based patty – they're a flavor explosion that will transport your taste buds straight to the vibrant streets of India. Imagine crispy, golden chickpea patties bursting with aromatic curry and chili, perfectly complemented by a cool, refreshing cucumber raita that will make your mouth water before you even take the first bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 burgers
Ingredients
- 1 can chickpeas, drained
- 1/2 cup breadcrumbs
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1/2 cucumber, grated
- 1 cup yogurt
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Drain chickpeas thoroughly and pat dry with paper towels to remove excess moisture. This ensures better burger texture.
- In a large mixing bowl, mash chickpeas using a potato masher or fork, leaving some chunks for texture. Aim for a semi-smooth consistency.
- Add breadcrumbs, curry powder, and chili powder to the mashed chickpeas. Mix thoroughly to distribute spices evenly.
- Knead the mixture with your hands until it becomes compact and holds together. If the mixture seems too dry, add a small amount of water; if too wet, incorporate more breadcrumbs.
- Divide the mixture into 4 equal portions and shape each into a round patty, approximately 1/2 inch thick. Refrigerate patties for 10 minutes to help them firm up.
- While patties chill, prepare cucumber raita by grating cucumber and mixing with yogurt. Add salt to taste and set aside.
- Heat olive oil in a large skillet over medium heat. Carefully place chickpea patties in the pan, cooking for 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Let rest for 2-3 minutes.
- Serve hot burgers topped with cucumber raita, optionally in a burger bun or with a side salad.
Tips
- Moisture Management: Thoroughly drain and pat dry your chickpeas to prevent soggy burgers. The dryer the chickpeas, the crispier your patties!
- Texture is Key: When mashing chickpeas, leave some chunks for a more interesting mouthfeel. Completely smooth patties can be dense and less appealing.
- Binding Secrets: If your mixture isn't holding together well, add a tablespoon of flour or an egg (for non-vegan version) to improve cohesion.
- Chill Out: Refrigerating the patties before cooking helps them maintain their shape and develop a better crust when pan-frying.
- Don't Overcrowd: Cook patties in batches to ensure each gets a perfect golden-brown crispy exterior.
- Raita Tip: Make your raita at least 15 minutes before serving to let flavors meld together.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 5mg
