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.