Indian Veggie Burgers with Mango Chutney and Curried Raita

I've recently been turned onto veggie burgers, especially those with beets in them. At Roam Burger, they use quinoa as the main attraction - at Plant Cafe, its a mixture of nuts, lentils, bulgur and mushrooms....and in each of them, beets of course!

This version that I tried at home uses chickpeas and potato as the primary binders. With the addition of Indian spices - I was sold on the recipe for my first attempt at Veggie Burgers.

Indian Veggie Burgers with Mango Chutney


Ingredients:

• 1 1/4 cups fresh garbanzo beans, soaked and cooked
• 1 cup chopped cilantro
• 1/2 cup chopped carrot
• 1 teaspoon Garam Masala
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne
• 1 jalapeno, seeded and quartered
• 1 pounds red potatoes, peeled and cut into 2-inch pieces
• 1 pound beets, peeled and cut into 2-inch pieces
• 1/4 cup chopped red onion
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 2 2/3 cup baby spinach, arugula, or mixed greens
• 4 whole wheat pitas, halved
• Sliced red onion
• Mango Chutney (optional)
• Curried Raita (homemade yogurt condiment: greek yogurt, garlic, cilantro, cucumber, curry, EVOO, salt, pepper, lemon)

In the bowl of a food processor, combine the garbanzo beans, cilantro, carrot, Garam Masala, cumin, salt, pepper, cayenne, and jalapeno. Process the mixture until it is finely chopped.
Place the beets potatoes in a large saucepan and cover it with water. Bring the water to a boil and cook the beets for 7 minutes. Add the potatoes and cook for another 12 minutes. Add the onion, and cook for 3 more minutes or until the potatoes and beets are tender. Drain; cool for 10 minutes. Place the potato mixture in a large bowl and mash with a potato masher or fork. Stir in the garbanzo bean mixture and breadcrumbs. Cover the mixture and chill for 4 hours or overnight.

Divide the mixture into 8 portions, shaping each portion into a 1/2-inch thick patty. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 of the patties to the pan and cook for 5 minutes on each side or until browned and heated through. Repeat the procedure with the remaining 1 tablespoon olive oil and patties. Place about 1/3 cup spinach or arugula in each pita half and top with 1 patty, red onion, and some mango chutney.

Note: Don't try to impress others with the image of a toasted wheat pita and burger.

Mango Chutney
(we scaled this down for 1 cup of mango)

• 2 1/2 cups diced mangos
• 1 (1-inch) piece peeled fresh ginger
• 1 Scotch bonnet pepper, minced (we used jalapeno but added more)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/2 cup cider vinegar
• 1/2 cup firmly packed light brown sugar
• 1/2 cup raisins (we used golden)
• Freshly ground black pepper

Directions
Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.



I made a full recipe and am storing the extra patties in the freezer for a quick weeknight meal. I'd make them slightly thinner so that there isn't a huge discrepancy in texture between the "crisp" outside and soft inside.

I still like Plant and Roam's versions better but it's fantastic to have some pre-made at home for whenever I get a craving for a filling and healthy veggie burger.