Chickpea Carrot Burger Recipe – Easy Indian-Spiced Patties

Last Updated on 1 month by Neha Deshmukh

Chickpea Carrot Burger Recipe – Easy Indian-Spiced Patties

Introduction

Okay, friends, let’s talk burgers! But not just any burgers. These are my go-to Chickpea Carrot Burgers, bursting with warm Indian spices. I first made these when I was craving something flavorful and a little different, and honestly, they’ve become a weekly staple. They’re surprisingly easy to whip up, packed with goodness, and seriously satisfying. Plus, the aroma while they’re cooking? Divine! Get ready to ditch the beef and embrace a veggie burger that’ll change your mind about plant-based eating.

Why You’ll Love This Recipe

These aren’t your average veggie burgers. They’re vibrant, flavorful, and have a lovely texture thanks to the grated carrots and rolled oats. They’re also:

• Easy to make: Minimal cooking skills required!
• Healthy: Packed with protein and fiber from the chickpeas and veggies.
• Flavorful: The Indian spice blend is seriously addictive.
• Versatile: So many ways to customize them (more on that later!).

Ingredients

Here’s what you’ll need to create these delicious burgers:

• 15 oz (approx. 425g) canned chickpeas, drained and rinsed
• 1 cup (approx. 125g) grated carrot
• 1 small red onion, roughly chopped
• 4 garlic cloves
• 1 inch piece of ginger, peeled and roughly chopped
• 2 green chilies, roughly chopped (adjust to your spice preference!)
• 1 cup (approx. 25g) chopped cilantro
• 1 teaspoon kosher salt
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon garam masala
• 1 cup (approx. 85g) rolled oats
• 2 tablespoons olive oil
• Brioche buns, for serving
• Sriracha mayo, lettuce, tomato, and red onion, for serving

Ingredient Notes

Let’s chat about a few key ingredients. Using canned chickpeas is super convenient, but you can absolutely use cooked chickpeas if you prefer. Just make sure they’re well-drained!

Now, the spices… this is where the magic happens. Cumin, coriander, turmeric, and garam masala are staples in Indian cooking, lending warmth and depth of flavor. Don’t be shy with them! Green chilies add a lovely kick – feel free to adjust the amount depending on how much heat you like. I usually add two, but sometimes I go for three if I’m feeling brave. And don’t skip the cilantro; it adds a fresh, vibrant note that really brightens everything up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Insert the chopping blade into your food processor. Add the chickpeas, onion, garlic, ginger, green chilies, cilantro, salt, cumin seeds, coriander powder, turmeric, red chili powder, and garam masala.
2. Pulse everything until it’s evenly combined – about 1-2 minutes. You want a slightly coarse texture, not a completely smooth paste.
3. Remove the blade (carefully!) and mix in the grated carrots and rolled oats. Give it a good stir to combine.
4. Now, form the mixture into four patties, about ½-inch (1.25cm) thick. They should hold their shape pretty well.
5. Heat the olive oil in a nonstick pan over medium heat. Gently place the patties in the pan and cook for 3-4 minutes per side, until they’re golden brown and crispy.
6. While the patties are cooking, lightly toast your brioche buns.
7. Assemble your burgers with sriracha mayo, lettuce, tomato, and red onion. Serve immediately and enjoy!

Expert Tips

• Don’t over-process the chickpea mixture. A little texture is good!
• If the mixture is too wet, add a little more rolled oats, one tablespoon at a time.
• For extra crispy patties, you can lightly coat them in a little extra rolled oats before frying.
• Don’t overcrowd the pan when cooking the patties. Cook them in batches if necessary.

Variations

• Vegan Adaptation: Simply use vegan brioche buns and vegan mayo. Easy peasy!
• Gluten-Free Adaptation: Use gluten-free rolled oats and gluten-free buns.
• Spice Level Adjustment: Reduce or omit the green chilies and red chili powder for a milder burger. Add a pinch of cayenne pepper for extra heat!
• Festival Adaptation: For a Navratri-friendly version, skip the onion and garlic and use permitted vegetables like potatoes or sweet potatoes.

Serving Suggestions

These burgers are fantastic on their own, but they also pair well with:

• Sweet potato fries
• A side salad
• Raita (Indian yogurt dip)
• Mango chutney

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until warmed through. You can also freeze the uncooked patties for up to 2 months.

FAQs

What type of chickpeas work best for these burgers?

Canned chickpeas are the most convenient, but you can use cooked chickpeas too. Just make sure they’re well-drained.

Can I make these patties ahead of time?

Absolutely! You can form the patties and store them in the refrigerator for up to 24 hours before cooking.

What is a good substitute for rolled oats in this recipe?

You can use breadcrumbs, but the texture will be slightly different. Panko breadcrumbs work well for extra crispiness.

How can I adjust the spice level to suit my preference?

Easily! Reduce or omit the green chilies and red chili powder for a milder burger.

What kind of sauce pairs well with these Indian-spiced burgers?

Sriracha mayo is my go-to, but raita, mango chutney, or even a simple yogurt sauce would be delicious!