Recipe Curried vegan burger

Recipe Curried vegan burger

• 400g can chickpeas, rinsed, drained
• 420g can corn kernels, rinsed, drained
• 425g can black beans, rinsed, drained
• 1 tablespoon curry powder
• 1 garlic clove, crushed
• Olive oil spray
• 4 wholemeal bread rolls, split, toasted
• 2 tablespoons mango chutney
• 1/3 cup (95g) dairy-free unsweetened Greek-style yoghurt
• 40g baby spinach leaves
• 1/2 continental cucumber, cut into ribbons
• 1/2 small red onion, thinly sliced
• Mixed salad leaves, to serve

1. Step 1
   

   Place the chickpeas, corn and black beans on a plate lined with paper towel. Cover with another piece of paper towel and pat dry.

   
   




2. Step 2
   

   Transfer the chickpea mixture to a food processor with the curry powder and garlic. Process until almost smooth. Season. Shape the chickpea mixture into 4 even patties and place on a baking tray. Cover and place in the fridge for 1 hour to chill.

   
   




3. Step 3
   

   Heat a barbecue flat plate or chargrill on high. Spray the patties with oil and cook for 3 mins each side or until browned and heated through.

   
   




4. Step 4
   

   Place the roll bases on serving plates. Combine the mango chutney and yoghurt in a small bowl. Top with spinach, patties, cucumber, chutney mixture, onion and roll tops. Serve with salad leaves.