I love a good veggie burger. For simplicity, we usually eat Morning Star's Black Bean Burgers, which are so delicious and make for a really easy weeknight meal. But when I found this recipe for a Spicy Curry Veggie Burger, I knew I wanted to try the home-made version. Plus, my sister is a vegetarian, so I thought this would be a great meal to cook for her. She does not cook anything more complicated than spaghetti, so I enjoy finding tasty vegetarian meals so she can have a home-cooked me from time to time.
2 tablespoons olive or canola oil1 red onion, chopped
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp crushed fennel seeds
1 can chickpeas, drained
1 carrot, grated
1/4 cup chopped walnuts
3 tbsp cilantro
salt and pepper to taste
1. Heat a medium skillet to medium high and coat with non-stick cooking spray.
2. Add the onion, curry powder, coriander, and fennel. Cook until the onions soften, about 2-3 minutes.
3. Cover and cook for about 4 minutes longer.
4. Transfer the mixture to a food processor. Add the chickpeas and pulse until well mixed.
5. Add the carrot, walnuts, cilantro, salt, and pepper and pulse again.
6. Lightly dust hands with flour. Shape the mixture into six patties.
7. In a large skillet over medium heat, add more non-stick spray. Place the patties in the pan. Cook for about 4 minutes, or until browned on the bottom. Flip and cook for about 4 minutes longer, or until heated through.
Note: make sure the pan is heated thoroughly before adding the patties. Also, do not handle the patties unnecessarily. They will hold their shape well, but can be difficult if flipped too often. I also found that the patties cooked better when they were thinner.
Makes 6 patties; each one has approximately 160 calories.
Serving Suggestion: top with low-fat cheese, lettuce, tomato, avocado and onion. Try on a hamburger bun or in a wrap for something different.
*adapted from a recipe by Women's Health Magazine online