Curried Chickpea Burgers
20 Comments
Over the past few days, there's been a big storm brewing among food writers in the United States, mostly concerning plagiarism issues. Apparently, a magazine (both print and online) has been taking people's blog posts and previous magazine articles and "repurposing them" under the theory that if it's online, it's available for all takers.
This all brings up an interesting point about this blog. When I started it, I decided to write the recipes in narrative form--as you're about to see with this one, as you have seen with them all. I admit it's a pain--for you because you have to copy out what's in the post and for me because I have to write more.
That said, it puts a step between me and the copycats, between Bruce's recipes and those that would lift them willy-nilly without attributing them to us. I'm sorry if that causes you to do a little more work. But in these days of internet rights and loosey-goosey, Wild West writing practices on the web, I have to be as smart as I can.
Anyway, on to the recipe. A narrative one, of course. It's for a vegetarian burger, made with canned chickpeas and curry. We had these for lunch with a simple salad on the side. But you could easily put them in whole wheat pita pockets with some chopped lettuce and tomatoes, plus some tahini sauce or maybe some chutney--or just mustard. They're so easy--and so great. How about a fried egg on top?
Let's get to it.
First, drain and rinse a 15 1/2-ounce (439-gram) can of chickpeas in a colander set in the sink.
Next, chop a large onion into big bits. Heat about 1 tablespoon (about 15 ml) peanut oil in a large skillet over medium heat. Add the onion as well as about 1 1/2 teaspoons (perhaps 6 grams) curry powder. Stir this over the heat until the onion softens and the curry powder is very aromatic, about 3 minutes--then scrape the entire contents of the skillet into a large food processor fitted with the chopping blade.
Add the drained chickpeas and 1 large egg, as well as 1/2 cup sliced almonds (60 grams), 1/2 cup rolled oats (40 grams--do not use quick-cooking or steel-cut), and about 1 teaspoon salt (perhaps 5 grams). Be careful: some curry blends have salt in the mix. Read those labels.
Process until smooth, scraping down the sides of the canister occasionally, then remove the blade and refrigerate for at least 1 hour or up to 4 hours.
Use wet fingers to shape the mixture into six patties, then fry these in a little oil in a large nonstick skillet set over medium heat. They'll be rough and sticky--you can use the dampened bottom of a measuring cup to press them down a bit. But there's no need to go nuts because once they're browned on one side (after about 4 minutes), you need to flip them and continue frying them until lightly brown and a little crisp on the other, about 3 more minutes. They should be set all the way through. Transfer them to a wire rack--and you've got a great vegetarian lunch or dinner. In fact, you can make the batter up to 1 day in advance, storing it covered in the fridge. What could be easier?
Reader Comments (20)
BRUCE SAYS:
I probably don't make these enough, although Mark begs for them.
And here's my chef's tip: if you don't have the time to set them in the fridge to chill, you can add 2 TBS potato starch to the food processor. This starch will help them set up and hold their shape faster than chilling will.
I reheated them today in the toaster. Popped them in and let them go. Worked great.
I adore chick peas (I thought Americans called them garbanzo beans?) but have never made a burger from them. Thanks for the recipe! We need to eat more vegetarian meals, and this is a great place to start...
These sound really good, but I don't like curry. Is there another spice that I can use to spice the chickpeas up?
Celia: Some people say "garbanzo"; some, chickpeas. Depends.
Dawn: First, let me try to get you on the curry wagon. Have you seen the blends at Penzey's. Gorgeous things--so much better than that too-much-turmeric yellow stuff. But if you're still not convinced, try a little thyme and ground allspice, or cumin and chile powder.
M.
Love Penzey's, but which curry to try from them, they have so many that I don't know where to start. I'll give Penzey's curry a try before I give up on curry all together if you can steer me a direction. Thanks Mark!
Dawn: I love going in to Penzey's and just smelling the blends! Check out the maharajah curry blend or the sweet curry blend. Or go to the main source for everything currry, to kalustyans.com. Start with the chicken masala curry, a great and accessible spice blend. Yum. Bruce uses it for everything--even scrambled eggs. Or their roasted Srilankan curry blend. Hurray!
M.
Thanks Mark. I ordered the marharajah blend from Penzy's as I loved going into the Pittsburgh store when we lived in Pittsburgh to get new spices to try while cooking-a store that I miss here in Atlanta and the Masala Curry from kalustyans, just to have something different to try. Thanks for these tips. When I get the spices, I will be making these.
Is this the veggie burger recipe in Cooking Know-How? I had really wanted to try it, but my husband had looked at me like I was crazy (not all the unusual). I know that you and Bruce have never let me down before, so I can't wait to try it on him and see what he thinks. I won't tell him what it is until after he eats it and loves it!
I made veggie burgers only once, with absolutely horrific results... Got so traumatized by the experience that I never attempted them again. But your recipe seems exactly what I was hoping for...
Gotta be brave and try it! ;-)
Dawn: Yep, the formula from COOKING KNOW-HOW, but a different take on what's there. After all, that book is all about innovation.
SallyBR: Try it. How bad can it be? Ha! Actually, I love these--especially with some crunchy salad on the side.
M.
First of all, this just looks so good. I love chick peas and recently started roasting them for evening snacks. But I never thought to do a burger - yumm!
Second, I too try to keep my blogs in narrative - and actually prefer blogs like yours because I feel like I get to know a little more about the blogger.
Would these freeze well? Make a big batch and reheat in the skillet or toaster oven?
Not sure they'd freeze well. And only not sure because I haven't tried it. I suppose so--but don't know.
I can say they'll keep in the fridge a couple of days--and then you can reheat them in the toaster (not the toaster oven) like pop tarts!
M.
Hmmm, interesting. After my success with the white bean and sage burgers (they were delicious - thanks for that recipe) I may just give these a go too. Although I'm not sure about the curry flavour either. I love curry but Germans have a habit of adding curry flavour (so the curry flavour but very little spice, 'cos they're not too fond of very hot food) to lots and lots of things and it is possible to get a bit sick of it. (My favourite is when I ordered a risotto with turkey in an Italian restaurant and it was flavoured with curry. I kid you not.)
Just wondering why you shouldn't use steel-cut oats? I never did get around to finding out what they do with their oats here and just threw in some of what I had in the cupboard for the white bean burgers and it seemed fine but was curious about this one.
Moon: In our estimation, the steel-cut (or Irish or Scottish) oats don't have enough time to soften properly and so remain a little too chewy. The regular ol' rolled oats fit the bill better, I think.
Yes, I hear you about curry. I despise that turmeric-laced dreck. But there are so many gorgeous, spicy, balanced blends on the market. Plus, as Bruce posted in the first comment, you can reheat these the next day in the toaster. Can't beat that!
M.
Question on the veggie burgers from Cooking Know How. We make the white bean and sage burgers, the black bean (my wife's absolute favorite meal lately!), and we tried one of the red bean burger recipes. The red bean burgers just weren't holding together the same way as the others did. I wasn't sure if it was something I'd done or if it was the kidney beans themselves.
I'll try using the corn starch next time as well, that's a great tip!
Noah: The problem might be a varying starch content in the beans--based on seasonality (picked at what point in their maturation), moisture, age, etc.
If you ever find the mixture for any bean burger is not holding together, add one or two tablespoons flour or potato starch, then let the mixture sit at least 10 minutes before continuing. (More starch to make up for less starch, as it were.)
And that's potato starch, not corn starch. An important difference, my friend! (Love those black bean burgers, too. Try them with some grated orange zest and chile powder!)
M.
I am a convert. These are great!!!!
I can't wait until hubby comes home for dinner. I may have to make another batch, as my 2 year old and I have enjoyed the testers.
Thanks!
Dawn: Pretty amazing, eh? And I love that you can pop the patties in a toasted to reheat/recrisp them. Crazy.
M.
Now, this is really one cool recipe you have here! I am truly impressed with this one! Thanks a lot!
These were yummy...dressed 'em with a little bit of greek yogurt & lemon juice, spread your gospel to my facebook page. Thanks for a simple, but great recipe!