Empty My Fridge
#shorts Masala Chickpea Burgers
Ingredients
- Carrot½ cups
- Canned chickpea1
- Red onion½
- Garlic4
- Ginger1 inch
- Chili pepper2
- Cilantro½ cups
- Salt1 tsp
- Cumin½ tsp
- Coriander seed · powder2 tsp
- Turmeric½ tsp
- Chili powder½ tsp
- Garam masala½ tsp
- Oats½ cups
- Olive oil7 tsp
- Burger bun4
- Lettuce
- Tomato1
- Mayonnaise2 tbsp
- Sriracha sauce2 tbsp
Instructions
- Put the chopping blade in the food processor bowl. Add the chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices and rolled oats. Pulse for 1 to 2 minutes until evenly processed, then remove the blade.
- Add the grated carrot and mix well. Divide the mixture into 4 equal parts and shape into patties about ¾ inch thick.
- Heat a nonstick pan over medium heat and add half the oil. When hot, add the 4 patties and cook 3 to 4 minutes per side.
- Pour the remaining oil over the burgers and flip each patty carefully. Cook another 3 to 4 minutes until both sides are crispy and golden brown. Move the burgers to a platter.
- Wipe the pan clean and heat 1 teaspoon of oil. Place the 4 bun halves cut side down and toast 1 to 2 minutes until warm and lightly toasted.
- Mix the mayonnaise with the sriracha to make sriracha mayo.
- Spread 1 tablespoon of sriracha mayo on the bottom bun half. Add a chickpea burger, a slice of onion, a tomato slice and lettuce, then cover with the top bun.
Summarized from Ministry of Curry's video. Watch it for the details.
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GarlicOnionGingerTomatoCarrotRed onionLettuceChickpea
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