Just the other day, my husband and I were lamenting how little Indian food we’ve eaten since moving to New York. We had a favorite takeout place in San Francisco, which we ordered from a few times a month.
Of course, there are many Indian restaurants here. I’ve even cooked some Indian dishes. We still haven’t found a favorite place though, and I suppose that’s part of the problem. I think we just need to keep trying, right?
Last week, I was working on a veggie burger recipe. As I was mashing up the chickpeas, it occurred to me that the burgers would be delicious with some Indian seasoning. These Indian-Spiced Quinoa Chickpea Burgers were the result!
Veggie burgers and fries are a favorite meal of mine, but I’m very picky about them. I’ve found that a lot of homemade varieties are mushy and tend to squish out of the bun as you eat them.
Not these burgers. They have a very firm texture, thanks to a few tricks. First, mashed chickpeas form a paste that holds everything together. A little flour and egg help, too. The result is a firm veggie burger that keeps its shape while it cooks, and as you eat it.
Of course, they taste good, too! The chickpeas and quinoa are seasoned with garam masala, a blend of spices often used in Indian cuisine. It adds a complex, mildly spicy flavor to the burgers. You can find it in the spice section at your grocery store or make your own.
Cilantro and green onions add additional kick to these burgers. I had samosas on my mind as I made these, so I threw in some green peas, too. If you’re not a pea fan, diced zucchini or carrots would make a good substitute.
Cucumber-Yogurt Sauce is the perfect topper for these Indian-Spiced Quinoa Chickpea Burgers. Inspired by raita, an Indian yogurt condiment, this sauce adds the perfect finishing touch!
- 1/4 cup quinoa
- 1 tsp. olive oil
- 1 small onion, finely chopped
- 1 large garlic clove, pressed or minced
- 1 1/2 tsp. garam masala
- 1/4 tsp. cayenne
- 1/4 tsp. salt
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 large egg
- 1/2 cup flour
- 1 green onion, minced (green part only)
- 1/4 cup peas, fresh or frozen (thawed)
- 1 tbsp. chopped cilantro
- 2 tsp. olive oil
- 1 medium tomato, sliced
- A few lettuce leaves, for serving
- 4 burger buns
- 1 small cucumber, peeled, seeded, and diced
- 1/2 cup Greek yogurt
- 1 small garlic clove, minced or pressed
- 1/4 tsp. cumin
- Fill a medium saucepan with salted water. Cover and place over high heat.
- When water boils, add quinoa.
- Reduce heat to a simmer and cook until quinoa is tender, about 10 - 15 minutes.
- Drain quinoa in a strainer and set aside.
- Meanwhile, add olive oil to a small skillet and heat over medium-high heat.
- When hot, add onion and cook until browned, stirring often.
- Add garlic, garam masala, cayenne, and salt to pan.
- Cook until fragrant, about 30 seconds to 1 minute, stirring constantly. Remove from heat and set aside.
- Place chickpeas in a large bowl and mash until smooth.
- Add quinoa, sauteed onions, egg, and flour to chickpeas.
- Stir until well blended.
- Carefully fold in green onions, peas, and cilantro.
- Taste and add additional salt, if desired.
- Use your hands to shape mixture (it will be sticky) into 4 equal-sized burgers.
- Heat 2 tsp. olive in a large skillet over medium heat.
- Add burgers and cook until browned on one side.
- Flip and cook until browned on the other side.
- While burgers are cooking, combine cucumber, yogurt, garlic, and cumin in a bowl for the Cucumber-Yogurt Sauce. Season to taste with salt and pepper.
- When burgers are done, serve topped with Cucumber-Yogurt Sauce on buns with tomato slices and lettuce. Enjoy!
Are you a burger (veggie or not) and fries person, too?
P.S. Come back next Monday for a sweet potato fries recipe!
I’m linking up with these link parties, as well as Inspire Me Tuesday, Much Ado About Monday, Tutorials & Tips, Tweak It Tuesday, The Makers, Inspire Me Please, Fabulous Friday, Create It Thursday, Pin It Thursday, Best of the Weekend, I Heart Naptime, Say G’Day Saturday, Saturday Sparks, and Lou Lou Girls.