This is one of those recipes that use pantry staples as well as fresh ingredients that I almost always have on hand. It’s adapted from an old Martha Stewart recipe from 10 years ago but my version has more flavor, easily swaps grains, and adds healthy tahini to bind it all together. To make it quicker to prepare, I often use precooked grains such as frozen rice or pre-packaged cooked quinoa and rice blend. I prefer the stronger flavor of cilantro, but I’ve also used parsley with success.
In addition to the suggested toppings, I often like to round out the meal with one of my favorite side dishes, Spiced Cauliflower with Dates and Pine Nuts, a simple recipe found on my blog. As delicious as that dish is, quickly steamed broccoli is a fantastic idea, too. Whatever you do, make sure you include the yogurt sauce and have a spicy sauce option such as Sriracha or Gochujang to drizzle.
I hope this healthy, easy to prepare recipe makes its way into your dinner rotation soon.
Curry-Spiced Chickpea Burgers with Yogurt Sauce
These vegetarian burgers are delicious with the spiced yogurt sauce, a dollop of hummus and a drizzle of Sriracha sauce over a bed of arugula. These can also be a delicious portable meal by stuffing the burger and all the fixings into flatbread or a pita pocket and served at room temperature.
- 1 cup plain, whole milk Greek yogurt
- 1 tsp curry powder
- 1 lime zested, half of the lime juiced
- ½ tsp kosher salt
- 1½ cup cooked rice, quinoa or blend I like to use precooked Seeds of Change Organic Quinoa & Brown Rice with Garlic
- 2 15.5 ounce cans garbanzo beans, rinsed and drained
- ½ cup chopped scallions
- ¼ chopped cilantro
- ½ cup shredded carrots
- 1 tbsp minced jalapeño pepper
- 2 tbsp tahini
- 1 tbsp curry powder
- kosher salt
- olive oil
In a small bowl, combine ingredients for the yogurt sauce and set aside while you prepare the burgers.
In a food processor, add garbanzo beans, scallions, cilantro, carrots, jalapeño pepper and tahini and pulse until a chunky mixture forms. Transfer mixture to a large mixing bowl. Add ⅓ cup of the yogurt sauce, rice or quinoa, curry powder and 1 tsp kosher salt to the mixture and combine.
Using a ⅓ cup, scoop and form burgers. If time allows, chill the burgers for 30 minutes before cooking. It's not necessary but can make it easier to flip while cooking. You can also freeze the burgers at this point. Just thaw when ready to use.
To cook, heat a nonstick skillet over medium and coat the bottom of the pan with a thin layer of olive oil. When the oil is hot but not smoking, add the burgers and cook until each side is lightly golden, about 4-5 minutes per side. Transfer burgers to a paper towel lined baking sheet and sprinkle with kosher salt. Serve with yogurt sauce.
Makes about 8-10 burgers