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. Uncooked burgers freeze beautifully. Thaw in the refrigerator before cooking.
Servings: 10 burgers
Ingredients
Yogurt Sauce
- 1 cup plain, whole milk Greek yogurt
- 1 tsp curry powder
- 1 lime zested, half of the lime juiced
- ½ tsp kosher salt
Burgers
- 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
Instructions
- 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 2 burgers per person with yogurt sauce.