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  3.5  / 5,  35 votes


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Curry- Spiced Veggie Burgers

Photo: Mitch Mandel
Homemade veggie burgers come together in just minutes. Curry makes these a stand-out meatless dinner. Serve on whole wheat buns with a salad or slaw on the side.

Ingredients

Serves: Prep:  15min |Cook: 17min |Total: 32min
              

Directions

1.
In a medium nonstick skillet over mediumhigh heat, warm 1 tablespoon of the oil. Add the onion, curry powder, coriander, and fennel. Cook, stirring frequently, for about 2 minutes, or until the onion starts to soften. Add the mushrooms. Stir to mix. Cover and cook for about 4 minutes longer, or until the liquid pools in the pan. Uncover and cook for about 3 minutes more, or until the liquid is evaporated.
2.
Transfer the mixture to the bowl of a food processor fitted with a metal blade. Add the chickpeas. Pulse until well chopped. Transfer to a bowl. Add the carrot, walnuts, cilantro, salt, and pepper and mix well.
3.
Lightly dust hands with flour. Shape the mixture into six 4" wide patties.
4.
In a large skillet over medium heat, warm the remaining 1 tablespoon oil. 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.

Nutritional Facts per serving

CALORIES 168.7 CAL

FAT 8.9 G

SATURATED FAT 1.1 G

CHOLESTEROL 0 MG

SODIUM 17.9 MG

CARBOHYDRATES 18.2 G

TOTAL SUGARS 4.1 G

DIETARY FIBER 4.7 G

PROTEIN 5.6 G
Reviews (8) Find out what people are saying and add your own review
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28 of 28 people found this review helpful, did you? yes | no

1 2 3 4 5 by bjones2585 5/22/2009

The burger tastes amazing, but needs egg whites or like to hold it together...the thing just fell apart. Put some feta on top, was delish

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by fabulous48 05/25/2009
I just found this recipe and had been searching for one. I am looking forward to trying these. I am wondering if it would be possible to make these up, and freeze them. I am the only one in my family that will eat them. And thanks, bjones, I will try with the egg whites. I also love avocado with my veggie burgers!
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15 of 15 people found this review helpful, did you? yes | no

1 2 3 4 5 by susanlewis44 9/3/2009

The jazzy spices are a nice new twist on an old recipe. I'm looking forward to making these. As an experienced veggie burger maker, just looking at the recipe makes me think that there isn't enough in there to hold them together. I would add some whole wheat flour, up to 1/2 cup, to give it some more body. And I like Karen's suggestion to bake them instead of frying. I do that a lot, and they come out fine. In my house we are trying to cut back on frying.

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14 of 14 people found this review helpful, did you? yes | no

1 2 3 4 5 by kaaren 5/27/2009

Very good, but wouldn't hold up to a bun. much more delicate than that. I added the egg whites suggested in the last review plus some flour plus I used more of the spices it was still too delicate. I formed small patties and baked at 400 for about a half hour. served on a bed of mesclun greens

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