Leave it to my family to burst my culinary bubble. It's the Fourth of July, and as we celebrate our country and family gatherings, I thought I'd come up with my own masala burger. I used to make them quite a bit, but of late I've been so busy tinkering with my Instant Pot that I put that all aside. But, as I started looking at recipes online for masala burgers, I noticed something that my husband was getting at with his comment — they all read like a kebab recipe, adding ginger, garlic, and turmeric. I gave that a try and realized it didn't sit right — it just felt like too much — well, Indian.
I wanted to create a humble burger patty to rest between a bun loaded with onions, tomato, and condiments. I wanted something interesting, but something that still felt like a traditional burger. So, I kicked all the extras to the curb and kept it incredibly simple. And, my family loved it! This recipe is for my veggie chickpea and quinoa burger.
Now, on the chickpeas, I do recommend cooking them from dried. If you have my new book Instant Pot Indian, turn to page 97 and you'll see how to cook chickpeas in your IP with just water. Use 2 cups of dried chickpeas, 2 cups of water, and cook for 25 minutes on high pressure. You can increase the cook time for a slightly softer texture. Once you finish cooking, remember to save the cooking water in a glass jar in the fridge for later. It's fantastic as a vegan thickener for soups and even a non-oil thickener for hummus. Alternatively, use canned chickpeas.
Makes 8 small patties & 4 large
If you want to store the patties for later, separate them with parchment paper and store in the fridge up to two weeks. To freeze, place the uncooked burgers in a single layer, not touching, on a tray lined with parchment paper and freeze them. Once frozen, place transfer them to a large bag or container. Defrost before cooking.
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Tara
July 19, 2023
Just did! https://www.indianasapplepie.com/blogs/indian-as-apple-pie/air-fryer-veggie-quinoa-pakoras