Description
A flavorful and wholesome vegan burger recipe featuring garam masala-spiced chickpea patties that are crispy on the outside and tender inside. These patties combine fresh vegetables, herbs, and a blend of flour and polenta to hold their shape, perfect for serving in buns or pitta with your favorite toppings and sauces.
Ingredients
Scale
For the Patties
- 1 shallot or ½ onion, chopped
- 1 stick of celery, or ¼ red pepper, chopped
- Handful of parsley leaves
- 400g can chickpeas, drained and left to dry a little
- 1–2 tsp garam masala
- 1 tbsp tomato purée
- 2 tbsp plain flour
- 1 tbsp polenta, couscous, or dried breadcrumbs
- Oil, for frying
To Serve
- Burger buns or pitta bread
- Lettuce
- Tomato slices
- Preferred sauces (e.g., vegan mayonnaise, ketchup, mustard)
Instructions
- Prepare the vegetable and chickpea base: Place the chopped shallot, celery, parsley leaves, and most of the drained chickpeas into a food processor. Pulse briefly to form a coarse paste with a texture slightly rougher than hummus. Avoid over-processing to maintain texture.
- Mix the patty ingredients: Mash the remaining chickpeas by hand and fold them into the coarse paste. Add garam masala, tomato purée, plain flour, and polenta (or couscous/dried breadcrumbs). Season the mixture well with salt and pepper, then stir everything until well combined.
- Shape and rest the patties: Divide the mixture into four equal portions and shape each into a patty. Place them on a plate and let rest for at least 30 minutes to allow the polenta to absorb moisture, helping the patties firm up. For best results, rest overnight covered in the refrigerator.
- Cook the patties: Heat a little oil in a non-stick frying pan over medium heat. Carefully place the patties in the pan and cook until golden brown and crisp on one side, then flip gently and cook the other side until equally browned. Avoid handling them too much as they will be delicate when warm.
- Assemble and serve: Place each cooked patty inside burger buns or pitta bread. Add lettuce, tomato slices, and your preferred sauces. Serve immediately while warm.
Notes
- Resting the patties is essential to help the polenta absorb moisture and keep the patties from falling apart during cooking.
- Substitute polenta with couscous or dried breadcrumbs based on availability and preference.
- Be gentle when flipping the patties as they are soft when warm and can break easily.
- These patties can be made ahead and stored in the fridge overnight before cooking, enhancing the flavor and texture.
- Use a non-stick pan to prevent sticking and reduce the amount of oil needed for frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Fusion
Keywords: vegan burger, chickpea burger, garam masala patties, plant-based burger, vegetarian main course
