Our family enjoys burgers, and we’ve been exploring veggie versions for a few years. We discovered these on Forks over Knives. The recipe is inspired by a classic Indian dish starring garbanzo beans. Our mildly spicy tomato gravy is a perfect accompaniment to the burgers. Our boys ate their burgers on a bun; these would also work great served on a bed of lettuce or with rice.
Using our hands to mix and form the patties was messy but fun. The bright yellow coloring, from the turmeric, washed right off.
If you can’t find a chana masala spice blend at your local grocer, you can purchase all of the individual ingredients and create the mix at home. That’s what we had to do, and we’re not going to lie; there are a lot of spices and steps involved in making chana masala. You can also order it online.
Chana Masala Vegan Burgers
- 1 lb russet potatoes
- 1 bunch green onion chopped
- 15 oz can chickpeas (garbanzo beans) rinsed and drained
- 1/4 cup tomato paste
- 1 tbsp jalapeno chile seeded and finely chopped
- 1 tbsp ground flaxseed
- 2 tsp chana masala seasoning
- 1 tsp cumin seeds
- 2 tsp mango powder
- 1 tsp Date Paste
- 1 tsp freshly grated ginger
- 1/2 tsp ground turmeric
- Kosher salt to taste
- 8 oz tomato sauce no sugar added
- 1-2 tsp curry powder to taste
- 1/3 cup non-dairy yogurt plain, unsweetened
- freshly ground black pepper to taste
- Bake the potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper. Prick the potatoes with a fork and place them on the prepared baking sheet. Bake until tender, 45 to 60 minutes.
- Set the potatoes aside to cool. When they are ready to handle, peel and coarsely mash with a fork or your hands.
- Prepare the burgers. While the potatoes are cooling, place green onion and garbanzo beans in a food processor; cover and pulse a few times to soften and break up the beans, but leave some intact.
- Transfer this mixture to a large bowl. Stir in the tomato paste, jalapeno, flaxseed, chana masala seasoning, cumin seed, mango powder, Date Paste, ginger, and turmeric.
- Add the potato. Mix well, ideally with your hands (use gloves if you have them), and season with Kosher salt to taste.
- Divide the mixture into 8 portions, shape each portion into a patty and place on the prepared baking sheet.
- Bake patties until the bottoms are firm and crisp, 20 to 25 minutes. Turn patties over and bake another 20 to 25 minutes more or until heated through and lightly browned.
- Make the tomato gravy; add the tomato sauce, curry powder, non-dairy yogurt, Kosher salt and freshly ground black pepper to a small pan on your stove top. Heat, stirring frequently, over medium heat, until the sauce begins to simmer.