Curry Spiced Veggie Burger
Homemade veggie burgers are way better than anything store-bought. The spice combination makes this burger slightly different from the other, sometimes boring veggie burgers, but I know you’re going to love it! I top my burger with pickled red onions, a squeeze of dijon, tomato and greens, and serve alongside some spicy cole slaw.
These can be made ahead of time, and frozen in individual packs for easy eating later!
Prep time: 10 minutes
Cook time: 12-15 minutes
Makes 4-6 patties, depending on the size
- 1 medium onion, chopped (1 cup)
- 1 tsp. regular curry powder
- 1/2 tsp. ground coriander
- 1/2 tsp. crushed fennel seeds
- 1 – 1/2 cups white button mushrooms, chopped
- 1 – 1/2 cups cooked, drained chickpeas
- 1 medium carrot, grated (about 1 cup)
- 1/4 cup chopped walnuts
- 2 Tbls. chopped cilantro
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Regular baking flour for shaping burgers
- Heat a medium non-stick skillet over medium high heat.
- Add the onion, curry powder, coriander and fennel. Keep a cup of water or broth on hand to add to pan to keep onions from sticking.
- Cook, stirring often, for 2 minutes, or until onions begin to soften. Add the mushrooms, and stir to mix in.
- Cover the pan and cook for about 4 minutes longer. Uncover and cook for another 3 minutes, until liquid has evaporated.
- Transfer the mixture to the bowl of a food processor fitted with a metal ‘S’ blade. Add the chickpeas, and pulse until well chopped.
- Transfer this mix to a large bowl. Add the carrots, walnuts, cilantro, salt and pepper. Mix together well.
- Lightly dust your hands with the flour and shape the burger mix into 4 to 5″ wide patties, about 3/4″ thick.
- Put the patties in a large skillet, or on your grill over medium heat, and let cook for 4 minutes. Do not disturb them before the 4 minutes! Flip them and cook the other side for another 4 minutes.