Did You Know? In Britain the term "curry" has come to mean almost any Indian dish, whilst most people from the [Indian] sub-continent would say it is not a word they use. In India curry simply means "sauce." Therefore, Indian foods made with sauces are all "curries."
The last time I made veggie burgers, I promised to share my favorite variation on the original in the future. Having a soft spot for Thai and Indian flavors, I wanted to incorporate some of the ingredients those cultures tend to turn to. I had also just made a batch of Curried Cauliflower Soup, and the curry craving inside me was not completely satisfied.
I also needed to create a lunch alternative that could be made ahead of time, and was easy to throw together. Which is why I immediately thought to change up my favorite sandwich. Having classes scattered throughout the day, this burger freezes wonderfully, and is sauteed to a golden brown in no time, making it perfect for a busy school day.
Spiked with red curry powder, ginger, and cilantro, the hint of sweet apple really does a wonderful job of rounding out the flavors. And like the previously mentioned, the crisp outside breaks open to a creamy chickpea center, studded with colors and flavors. Feel free to experiment with the ingredients. I can imagine lots of things would work here. Perhaps an Asian patty, with edamame, soy sauce, and ginger? Switching up the chickpeas and tossing in black beans instead. I'll be sure to post more combinations in the future. And if you have any favorites, let me know in the comments.
2 (15-oz) cans chickpeas, drained and rinsed
4 large eggs
1 medium apple, diced (I used golden delicious)
10-12 baby carrots (about 1/2 cup, grated)
1/2 tablespoon red curry powder
1/2 teaspoon fine-grain sea salt
1 cup alfalfa sprouts
1/3 cup chopped fresh cilantro
1 onion, chopped
1/2 teaspoon grated ginger
1/2 cup whole-grain bread crumbs
1/2 cup ground flax seed
1 tablespoon extra-virgin olive oil or cooking spray
Pulse the carrots in a food processor until finely grated. Add in the chickpeas, eggs, salt, and curry powder. Puree until the mixture is the consistency of a slightly chunky hummus. You don't want a smooth batter. Add the alfalfa sprouts, apple, and cilantro, and pulse a few more times just to combine. Pour into a mixing bowl and stir in the onion and ginger. Stir in the breadcrumbs and flax, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
Form the burger mixture into patties, and place on a parchment-lined baking sheet. I use an ice cream scoop for this to get around 15-18 small burgers. You can either freeze the patties (which is what I do, so I can have them whenever the mood strikes), or heat up that last tablespoon of oil in a skillet, and cook for a few minutes on each side, until nicely browned and heated through.
Slather with your favorite hummus, and sandwich between you grain of choice. Or try what a lot of others have recommended, and use the burgers as the bun, filling the inside with salad bar ingredients.
I wanted to ask all of you if you could hop on over to Dianasaur Dishes, and leave a comment on her latest post. Her brother Jason shares his love for ham and mustard sandwiches, and he is just too cute. I know leaving a comment would surely make his day, and pump him up for a future post!