No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Curry-Spiced Veggie Burgers

Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.

  • prep: 15 mins
    total time: 25 mins
  • servings: 4
Photography: Jonathan Lovekin

advertisement

advertisement

Ingredients

  • 1/2 cup nonfat plain yogurt
  • 1/2 teaspoon curry powder
  • Coarse salt
  • 1 teaspoon lime juice
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 2 scallions, finely chopped
  • 3/4 cup cooked basmati rice
  • 3 tablespoons shredded carrot
  • 2 tablespoons dried breadcrumbs
  • 2 tablespoons chopped cilantro, plus leaves for serving
  • 2 tablespoons olive oil
  • Arugula, cucumber, and carrot for serving

Directions

  1. Step 1

    In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.

  2. Step 2

    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.)

  3. Step 3

    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.

advertisement

advertisement

Reviews (3)

  • 27 Feb, 2013

    I really enjoyed these veggie burgers. I liked the yogurt sauce so much I put it on other things: steamed broccoli. Very easy and comes together quick.

  • 16 Feb, 2013

    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.

  • 25 Jan, 2013

    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?