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Indian Chickpea Burger
with cucumber raita / grilled okra

Active: 50 Total: 50

Seasoned with Indian spices, these unique chickpea burgers get texture and flavor from a topping of creamy cucumber raita and sweet mango chutney. This meal was last featured in 2020.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Indian Chickpea Burger:
  • Onions, red and medium - 1/2 , diced
  • Garlic - 2 cloves , diced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Flour, all-purpose - 1/4 cup
  • Garam masala - 1 tsp
  • Curry powder, mild - 1/2 tsp
  • Salt - 1/2 tsp
  • Lettuce, romaine - 4 leaves
  • Hamburger buns - 4
  • Mango chutney (opt) - for serving
Grilled Okra:
  • Okra - 1 lb , stems removed, halved lengthwise (sub green beans)
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Cucumber Raita:
  • Cucumbers - 4 oz , finely sliced
  • Mint, fresh - 3 Tbsp , finely chopped
  • Yogurt, plain or Greek - 1 1/2 cups
  • Coriander, ground - 1/2 tsp
  • Cumin, ground - 1/4 tsp

Prep

  1. Onions / Garlic - Dice onions and garlic and combine. Heat a small skillet with first portion of oil (for burgers). Add onions and garlic with some salt and saute until onions are soft, 4 to 5 minutes. (Can be done up to 5 days ahead)

  2. Make burgers - Drain and rinse beans. Combine beans with onion / garlic mixture, flour, garam masala, curry powder (portion for burgers), and salt in a food processor. Pulse until the mixture is evenly combined and only small pieces of beans remain. Form into 1" / 2.5 cm thick patties. (Can be done 1 day ahead)

  3. Cucumbers / Mint - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Make raita - Combine cucumbers, mint, yogurt, ground coriander, and cumin. (Can be done 1 day ahead)

  5. Lettuce / Okra - Prep as directed.

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Make

  1. Heat oven to 450F / 232C.

  2. Toss okra with oil (portion for okra), curry powder (portion for okra), red pepper flakes, and some salt.

  3. Spread okra out onto a sheet pan. Roast for 20 minutes, shaking once midway through.

  4. While okra roasts, heat a grill pan or large skillet over medium-high heat. Brush pan with second portion of oil (portion for burgers) and then sear chickpea patties on both sides until golden brown and cooked through, 4 to 5 minutes per side.

  5. Toast hamburger buns.

  6. Give raita a stir (if it was made ahead, some liquid may have settled on the top) and season with some salt.

  7. Assemble burgers by spreading hamburger buns with mango chutney and filling with lettuce, chickpea patties, and cucumber raita. Serve okra with any extra raita for dipping. Enjoy!


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