Indian Veggie Burger with Chickpeas and Ginger

indian veggie burger on a white plate with sweet potato wedges in the background

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Indian Veggie Burger with Chickpeas and Ginger

This is a variation of our bean burgers base recipe. Plant-forward diets should not be restrictive or boring, which is why we created this delicious bean burger recipe! This Indian veggie burger provides lots of flavor, moisture, and protein to satisfy your plant-based burger cravings!

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Indian, American

Servings: burgers

Calories: 353kcal

Ingredients

½ Tablespoon extra virgin olive oil or cooking spray (for the baking sheet)
2, 15-ounce cans low-sodium chickpeas, drained
½ cup Panko breadcrumbs (whole grain suggested)
¼ cup chopped fresh cilantro
¼ cup finely diced red onion
2 Tablespoons extra virgin olive oil
2 large eggs
2 small garlic cloves, minced (~1 teaspoon)
1 ½ teaspoons garam masala
1 teaspoon minced fresh ginger
½ teaspoon kosher salt
Dash pepper
6 whole grain hamburger buns, lightly toasted

Instructions

Preheat oven to 425ºF. Brush a baking sheet with oil or use pan spray.
Place chickpeas in a large mixing bowl and mash until almost smooth or leave slightly chunky.
Add panko, cilantro, onion, oil, eggs, garlic, garam masala, ginger, salt, and pepper. Mix until combined.
Create 6 patties with your hands or using the help of a portion scoop and place on the pan, spaced at least 1” apart.
Cook 8-10 minutes or until cooked through and slightly brown on the edges. Serve on toasted buns with toppings to YOUR taste. Enjoy!

Notes

You can also cook these burgers on the stovetop. Heat a skillet over medium. Add oil to the pan. Once the oil is shimmering, add the patties. Cook 3-4 minutes per side.

Toppings to YOUR taste

Curry ketchup
Sliced tomato
Lettuce or leafy greens
Pickled red onion
Sliced or smashed avocado
Chutney

Nutrition