Who needs hamburgers when you can make these deliciously-spiced bean-based burgers! Everyday Food editor Sarah Carey shows you how to make your own veggie burgers.
In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.
In a food processor, pulse chickpeas, scallions, and 1/2 teaspoon salt until a chunky paste forms. In a large bowl, stir together chickpea mixture, rice, carrot, breadcrumbs, cilantro, and 2 tablespoons yogurt mixture. Divide into 4 patties. (To freeze, wrap each patty in plastic and freeze, up to 2 weeks. Let thaw before cooking.)
Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.
I really enjoyed these, although they were better the first day than the leftovers on the 2nd. The only adjustment I made was to use a pastry blender on the chickpeas because I don't have a food processor. I didn't have any problems with them staying together. Perhaps it was because i had just made the rice fresh so it was still moist and sticky? They were crumblier leftover after reheating.
The spice was nice, but my burgers fell apart in the pan. I ended up cooking the whole recipe as if it were a hash and then putting the "hash" in pita halves, topped with the yogurt sauce and cilantro. My kids loved it and had seconds, but I was a bit disappointed that I could not make a burger. What went wrong?