Serve these super flavorful burgers with a quick cilantro yogurt sauce and lots of crunchy veggie toppings!
- 15.5 oz. can chickpeas
- 1 cup brown rice, cooked
- 3 Tablespoons shallot, finely chopped
- 2–3 garlic cloves
- 1/4 cup shredded carrots
- 1 Tablespoon lemon juice
- 2 Tablespoons greek yogurt
- 1/2 teaspoon turmeric
- 2 1/2 teaspoons curry powder
- 1/8 teaspoon coriander
- 1/2 teaspoon salt + additional to taste
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 4 Tablespoon flour
- 4 Tablespoons panko
- In a food processor or using an immersion blender, blend together chickpeas, brown rice, shredded carrot, shallot, and garlic until well mixed together. Transfer to a bowl.
- Mix the rest of the ingredients – lemon juice, greek yogurt, turmeric, curry powder, coriander, salt, cumin, cinnamon, flour, and panko – together with the chickpea mixture. If mixture is warm and difficult to form (which can happen if you’ve used just-cooked rice), place in fridge for 10 minutes.
- Pre-heat oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Form 4 equal sized patties from the mixture and place on baking sheet. Bake for 12 minutes on each side.
- Heat a grill pan over medium heat and coat with coconut oil (or oil of choice). Place patties on pan once oil is heated and pan fry until each side is golden brown, approximately 3 minutes on each side. Press flat with spatula as needed.
- Serve with burger buns, cilantro, yogurt sauce, tomato, and lettuce as desired.
- Create a simple yogurt sauce to serve with the burgers – mix together yogurt, cilantro, and a little lemon juice!
- Using the bake and fry method creates a less soft interior and a crispy exterior. You could do one or the other, but the baked by itself won’t result in a crisp exterior and just pan frying will result in a softer center.