Ingredients

The following ingredients have 8 Servings
  • 3 cups cooked or canned chickpeas
  • 1 cup cooked bulgur or quinoa
  • 1 tbsp chana masala powder
  • 1 tsp Sriracha sauce ((adjust up or down per your taste))
  • 2 tbsp soy sauce (or tamari)
  • 1/4 cup shallots ((or red onions, minced))
  • 1 tbsp tomato ketchup
  • 1/4 cup chickpea flour or besan
  • 1/4 cup cornstarch
  • 4 large crimini mushrooms ((minced))
  • 2 tsp ginger garlic paste
  • 2 tbsp cilantro ((finely chopped))
  • Salt to taste
  • 1 cup vegan mayo
  • 2 green chillies
  • 1/4 tsp ginger garlic paste
  • 1/4 cup packed mint leaves
  • Salt to taste

Instruction

  • Make the burgers:
  • Place the chickpeas in a large bowl and mash slightly with a potato masher or heavy spoon. You want some of the chickpeas to remain whole.
  • Add the remaining ingredients except the chickpea flour and cornstarch. Mix well and set aside for 15 minutes, to let the vegetables express their moisture.
  • Add the cornstarch and chickpea flour. Mix well. The mixture should hold together when you press it into a ball. If needed, add more chickpea flour.
  • Form eight patties. Heat a griddle or skillet over medium-high heat. Coat or spray with some vegetable oil and cook the patties on both sides, flipping over when the undersides turn golden-brown.
  • Serve on a whole wheat burger bun with onions, tomatoes, greens, and mint chutney mayo.
  • Make the Chutney Mayo:
  • Place all the ingredients in a blender and whiz until well-blended and smooth.