Curried Chickpea Burgers

Quick & easy Curried Chickpea Burgers. They are full of curry flavour with bursts of sweetness from plump golden raisins and texture from chopped cashew nuts & chewy oats. Serve them in buns with a generous dollop of mango chutney! 

These Curried Chickpea Burgers are quite literally everything. Savoury, sweet, nutty and a little fiery (if you want them to be). Add a giant dollop of mango chutney and you have one incredible combo going on.

It also happens to be an incredibly messy combo, but hey, it's a burger. That's expected, right?! Those sticky drips scattered with burger crumbles rolling down your chin are part of the fun!

They are really easy to make, needing pretty much minimal or zero grocery shopping, assuming you keep a well stocked vegan pantry and the only equipment you need is a food processor (<< affiliate link) . You could get away without if you are happy to mash the chickpeas with a fork and blitz the oats in a blender though(<< affiliate link). 

If you aren't a curry fan but you do like chili, you might want to hop on over to my Mexican Burgers with Adobo Sauce.

Ways I have been enjoying these Curried Chickpea Burgers:

• In a bun with mango chutney
• In a bun with mango chutney and a drizzle of plain vegan yogurt
• Wrapped in a pita with all the fixings
• Topped with fresh mango in all of the above situations
• With a simple salad (hot or cold) and my very old, badly photographed but very yummy, Creamy Mango Salad Dressing
• Just as they are for a quick grab from the fridge snack

Just let me put it out there that I did not purposefully add the raisins in those positions ????to look like eyes...It just happened. Looks kind of cute though eh? ????

As with many veggie burgers there can be crumbling issues. Personally I'd rather that than have a really wet, soggy centred burger. They are a pet hate of mine. With these, you add just enough moisture to bring the mixture together then squeeze them with all your might into tight balls before flattening them out into burger patties. If you do this they will stay together, although they might crack a little in places. That only adds to their appeal. If you don't squeeze them well enough they might crumble a little.

This is why I am loving these Curried Chickpea Burgers:

• No special ingredients necessary
• They are perfectly crusty on the outside, NOT mushy in the middle and have great texture
• The sweet & savoury flavours work so well together
• They are full of protein and healthy fats
• No frying involved - they are oven-baked
• Keep them for up to 1 week in the fridge either cooked or uncooked
• You can make extra and stash some in the freezer
• Um...curry and burger together??  ????

You. Dinnertime. Curried Chickpea Burgers slathered in mango chutney and a drippy, sticky chin and fingers. Let's do this!

Curried Chickpea Burgers

Melanie McDonald

Quick & easy Curried Chickpea Burgers. They are full of curry flavour with bursts of sweetness from plump golden raisins and texture from chopped cashew nuts & chewy oats. Serve them in buns with a generous dollop of mango chutney! 

5 from 4 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Entree

Cuisine vegan

Servings 6 burgers

Calories 273 kcal

Ingredients

  

1x2x3x

• 1 small onion (golf ball size) , chopped finely1 small onion (golf ball size) , chopped finely
• 4 cloves garlic , chopped finely4 cloves garlic , chopped finely
• 380g / 2 cups chickpeas , drained *380g / 2 cups chickpeas , drained *
• 3 tablespoons peanut butter , or any other nut butter (sunflower seed butter if you need a nut-free option)3 tablespoons peanut butter , or any other nut butter (sunflower seed butter if you need a nut-free option)
• 1 teaspoon chili flakes , optional1 teaspoon chili flakes , optional
• 2 - 3 teaspoons curry powder2 - 3 teaspoons curry powder
• 1 teaspoon salt 1 teaspoon salt
• 100g / 1 cup oats , rolled oats or quick cook oats, NOT steel cut100g / 1 cup oats , rolled oats or quick cook oats, NOT steel cut
• 50g / ⅓ cup cashew nuts , chopped into small pieces50g / ⅓ cup cashew nuts , chopped into small pieces
• 70g / ½ cup golden raisins , or chopped apricots (or a mix of both)70g / ½ cup golden raisins , or chopped apricots (or a mix of both)
• water , as neededwater , as needed

INSTRUCTIONS

 

• Preheat oven to 350°F
  Preheat oven to 350°F
• Sauté the onion and garlic in a pan with a little water until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool. 
  Sauté the onion and garlic in a pan with a little water until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool. 
• Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
  Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
• Add the oats, sautéed onions and garlic and the rest of the chickpeas and pulse until they are combined and the oats are in small pieces and the chickpeas are still a little chunky. Have a quick taste and add the other teaspoon of curry powder if you want the flavour a little stronger.
  Add the oats, sautéed onions and garlic and the rest of the chickpeas and pulse until they are combined and the oats are in small pieces and the chickpeas are still a little chunky. Have a quick taste and add the other teaspoon of curry powder if you want the flavour a little stronger.
• Add the cashew nuts and raisins and pulse a few times to combine, then feel the mixture with your hands (being careful of the blade). See if you can squeeze it together. If you can it's done. If not add water a tablespoon at a time and pulse until you can bring it together. 
  Add the cashew nuts and raisins and pulse a few times to combine, then feel the mixture with your hands (being careful of the blade). See if you can squeeze it together. If you can it's done. If not add water a tablespoon at a time and pulse until you can bring it together. 
• Remove the blade and form the mixture into 6 burger patties. Squeeze them into a tight ball in one hand first (as tight as you can), then flatten them on your work surface with your palm. Smooth over any cracks around the outside then place on a lined baking sheet. 
  Remove the blade and form the mixture into 6 burger patties. Squeeze them into a tight ball in one hand first (as tight as you can), then flatten them on your work surface with your palm. Smooth over any cracks around the outside then place on a lined baking sheet. 
• Baked for around 20 - 25 minutes until the burgers are crusty on the outside and piping hot. 
  Baked for around 20 - 25 minutes until the burgers are crusty on the outside and piping hot. 

NOTES

*I have tested these burgers with canned and home-cooked chickpeas. With canned chickpeas they are slightly moister and stick together easier. With home-cooked chickpeas they are slightly drier and need a little more added water to hold them together. 

These burgers can be refrigerated or frozen while raw or cooked. Just separate them with a little baking parchment and wrap well. Defrost then cook as per the directions. 

Cooked (or raw) burgers will keep for up to one week in the fridge. 

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NUTRITION

Serving: 1of 6 burger pattiesCalories: 273kcalCarbohydrates: 39gProtein: 11gFat: 9gSodium: 401mgFiber: 8gSugar: 11gVitamin C: 3.3mgCalcium: 60mgIron: 3.2mg

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