Chickpea Buddha Burger

Chickpea Buddha Burger

Course: Mains

Ingredients

Patties

  • 1 tbsp Olive oil
  • 1 Large onion Sliced
  • 2 tbsp Minced fresh ginger
  • 1 tbsp Minced garlic
  • 1/4 cube Vegetable bouillon
  • 2 tbsp  Curry powder
  • 1 tbsp Tumeric
  • 1 tsp Ground cumin
  • 1 tsp Hot pepper flakes
  • 1/4 cup Tomato paste
  • 2 tbsp Water
  • 2 540 ml can Chickpeas Rinsed and drained
  • 2 cup Brown rice Cooked
  • 1 cup Dry bread Or pototao crumbs
  • 1/4 cup Brown rice flour
  • 1/4 cup Fresh cilantro Chopped
  • 2 tbsp Lemon juice
  • 1 tsp Salt

Burgers

  • 1 cup Vegan mayonaisse
  • 1 cup Garlic Crushed
  • 1 tbsp Curry powder
  • 12 Burger buns
  • 1/2 cup Peach chutney
  • 1/4 cup Red onion Thinly sliced
  • 1 Tomato Sliced
  • 1 cup Arugula

Instructions

  • In a large saucepan combine olive oil, onion, ginger, garlic, bouillon, curry powder, turmeric, pepper flakes, tomato paste and water. Cook over medium heat for 45 mins, stir often.
  • Remove from heat, add chickpeas, brown rice, bread crumbs, rice flour, cilantro, lemon juice and salt. Stir well.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper, oil the paper.
  • Process 3 cups of mixture in food processor until smooth, this will act as ‘glue’. Return to unprocessed burger mix, stir.
  • Shape in 12 patties, arrange on baking sheet. Bake for 15 mins, flip patties, return to oven for 15 more mins.
  • When done patties will have begun to set firm and the edges will be golden. Serve hot out of the oven or reheat.
  • Whisk together vegan mayo and curry powder.
  • Spread buns with curry mayo.
  • To the bottom bun in the following order add veggies, tomato, patty, chutney and top bun.

Notes

Recipe adapted from ciaowinnipeg.com
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