Tandoori Masala Chickpea & Quinoa Burgers with Cucumber Raita

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Burgers

  • One 29-ounce can of chickpeas (plus 1/4 cup aquafaba)

  • 1 cup cooked quinoa

  • 1/2 onion, rough chopped

  • 1 inch ginger root, peeled and rough chopped

  • 3 garlic cloves, rough chopped

  • *Optional- 1 tablespoon oil (avocado, grape seed, or coconut) This can be omitted for a NO OIL RECIPE

  • 1 tablespoon tandoori masala spice, plus 1 extra teaspoon

  • 2 teaspoon smoked paprika

  • 2 teaspoon pink Himalayan salt

  • Pepper to taste

  • 1/2 cup gluten-free flour

  • Hamburger buns

  • Optional toppings: lettuce, tomato, cheeze, red onions, sprouts, or avocado

In a hot pan, add onions and 1/4 cup of water. Sweat the onions until they are a little soft. Then add ginger and garlic, and add another 1/4 cup of water until it evaporates. Add oil and all spices, salt, and pepper, toast the spices for 30 seconds, then turn off the heat. Set aside.

Add chickpeas, aquafaba, and quinoa to FOOD PROCESSOR. Season with salt, pepper, and 1 teaspoon of tandoori masala spice. Pulse until lightly incorporated, then add onion, ginger, garlic spice mixture, and flour, turn ON food processor and mix until a smooth, thick paste. Check seasoning and adjust by adding more salt and pepper if needed. 

Taking about 1/4 cup of mixture, form into large patties. Place patties on a hot griddle or cast iron skillet lightly sprayed with a nonstick spray. Pan sear chickpea patties until golden on each side. Place Plant Based sliced cheeze on as soon as you flip the patty to ensure cheeze melts. Place chickpea patty on buns and serve with Cucumber Raita (recipe below) and desired toppings.

*Chef's Tip- If you have extra, form patties, place on parchment, and store in a ziplock bag or freezer-safe conatiner and freeze for a later yummy burger.

Cucumber Raita

  • 1/2 English cucmber (grated)

  • 10 ounces vegan plain Yogurt

  • 2 tablespoon red onion (minced)

  • 1/2 lime, juiced

  • 1/2 bunch cilantro, coarsely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon pink Himalayan salt

  • Pepper, to taste (couple turns of cracked pepper)

Grate cucumber onto 3 layers of paper towel or 1 layer of cheesecloth. Secure cucumber shreds and gently squeeze out all excess water from the cucumber. Place in bowl and add all ingredients mix well. Serve with burger (recipe above).

 

 

 

Charity Morgan