Name: Chana Masala Burgers
Total time: PT1HAND 50M
Ingredients: 2 medium russet potatoes (1 pound); 1 medium onion, cut into 1-inch pieces; 1 (15-ounce) can chickpeas, rinsed and drained; ¼ cup tomato paste; 1–2 tablespoons seeded and finely chopped fresh jalapeno chile; 1 tablespoon ground flaxseed; 1 tablespoon snipped fresh cilantro (optional); 2 teaspoons chana masala seasoning; 1 teaspoon cumin seeds; 1 teaspoon mango powder; 1 teaspoon Date Paste; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; ½ teaspoon ground turmeric; Sea salt, to taste; 8 whole grain hamburger buns, split and toasted; Lettuce; Sliced tomatoes; Sliced onions; Sliced pickles; Ketchup; Mustard

Ready In: 1 hour and 50 minutes
Makes 8 burgers
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These delicious homemade veggie burgers are inspired by a classic Indian dish starring chickpeas in a spicy tomato gravy. Mango powder, also known as amchoor, is made from dried green mangoes and lends an earthy-tart flavor to Indian dishes. Look for it in Asian markets.

To make this recipe gluten-free, choose gluten-free burger buns or skip the buns altogether and wrap them in lettuce leaves.

By Darshana Thacker Wendel, Apr 5, 2018

Ingredients

Burger Ingredients

2 medium russet potatoes (1 pound)
1 medium onion, cut into 1-inch pieces
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup tomato paste
1–2 tablespoons seeded and finely chopped fresh jalapeno chile
1 tablespoon ground flaxseed
1 tablespoon snipped fresh cilantro (optional)
2 teaspoons chana masala seasoning
1 teaspoon cumin seeds
1 teaspoon mango powder
1 teaspoon Date Paste
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground turmeric
Sea salt, to taste

Burger Fixings

8 whole grain hamburger buns, split and toasted
Lettuce
Sliced tomatoes
Sliced onions
Sliced pickles
Ketchup
Mustard

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Prick the potatoes with a fork. Place potatoes on the prepared baking sheet. Bake 40 to 60 minutes or until tender. Let the potatoes cool until ready to handle. Peel and coarsely mash.
Meanwhile, place onion in a food processor. Cover and process until smooth. Add garbanzo beans; cover and pulse a few times to break up beans, leaving some intact. Transfer mixture to a large bowl. Stir in the tomato paste, jalapeno, flaxseed, cilantro, chana masala seasoning, cumin seed, mango powder, Date Paste, ginger, garlic, and turmeric; add potato. Using gloved hands, mix well, seasoning with salt.
Divide the mixture into 8 portions, shape each portion into a patty and place on the prepared baking sheet.
Bake patties 20 to 25 minutes or until bottoms are firm and crisp. Cool 10 minutes. Turn patties over and bake 20 to 25 minutes more or until heated through and lightly browned. Cool 10 minutes more or until firm.
Serve burgers in buns with lettuce, tomato and onion slices, pickles, ketchup, and/or mustard.

tags:

Indian

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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