Indian burger with sweet potato and chickpea patties

Video coming soon !

Time: 50 min | Difficulty: Medium

The Indian Burger with sweet potato and chickpea patties is a delicious vegetarian version. This burger is rich in protein and fiber, as it consists primarily of sweet potatoes and chickpeas.

The patties are made from cooked and mashed sweet potatoes and chickpeas. Spices such as cumin, coriander, ginger, and turmeric are added for a typical Indian flavor. Some recipes also add chopped onions and garlic for added flavor.

The patties are then fried in a pan until crispy and golden brown. They are served in a burger bun, often with a layer of fresh vegetables such as tomatoes, cucumbers, and lettuce. A popular topping for this burger is a yogurt and mint dressing, which adds a refreshing twist.

TIP: For a great burst of color in your buns, add a little yellow food coloring to the dough in addition to ground saffron.

Preparation: 40 min | Cooking: 10 min

Now that's something! Spicy, soft, and with just the right crunch—this isn't just a burger, it's an experience! – Prime Recipes

---

Ingredients

For 2 servings

For the Indian Burger

• 2 Potato Buns

• 50g baby spinach

• 2 servings mango chutney

• 50g unsalted peanuts

• 1 red chili (e.g., habanero)

• 1/2 bunch cilantro

For the Patties

• 1 large sweet potato

• 1 red onion

• 1 garlic clove

• 1 tbsp curry powder

• 1/2 tsp garam masala

• 1/2 tsp salt

• 1/2 tsp chili powder

• 1 egg

• 140g canned chickpeas

• 1 bunch cilantro

• 3 1/2 tbsp chickpea flour

• 3 tbsp nutritional yeast

• 1 tsp Madras curry

• 3 tbsp wheat gluten (seitan base)

• 2 tbsp coconut oil

For the Cucumber-Raita

• 1/2 bunch of mint

• 1/2 bunch of spring onions

• 1 small piece of ginger (approx. 6 cm)

• 1/2 cucumber

• 250 g yogurt (min. 10% fat)

• 1/2 tsp salt

• 1 lemon

Preparation in 10 steps

1. Start by preparing the cucumber raita: First, wash the cucumber, cut it lengthwise, and scoop out the insides. Grate the remaining cucumber and place it in a bowl lined with kitchen paper. Sprinkle with salt. Clean the spring onions and slice them into thin rings. Peel the ginger and finely grate it. Clean, dry, and finely chop the mint. In a bowl, combine the yogurt, spring onions, ginger, cucumber pieces, and mint. Squeeze the lemon juice and stir in. Then chill the mixture.

   
   

2. Prepare the stovetop by heating a saucepan with water and salt, or set a gas grill with a reversible plate over direct high heat.

   
   

3. For the burger patties, pierce the sweet potato a few times all over with a fork and place it in a pot of hot water for 30 to 45 minutes. Alternatively, the sweet potato can be placed on a reversible plate and cooked with the lid closed for about an hour until completely tender.

   
   

4. First, peel and roughly chop the onion and garlic. Then, heat a cast iron pan, either on the stovetop or on a gas grill, with 1 tablespoon of coconut oil over medium heat for about a minute. Sauté the onions and garlic in this pan for about 2 minutes. Then add the curry powder, garam masala, salt, and chili powder, and fry for another 2 minutes, stirring constantly.

   
   

5. Add the curry powder, garam masala, salt, and chili powder, and fry for another 2 minutes, stirring constantly.

   
   

6. Place the contents of the pan in a blender. Wash the cilantro, shake it dry, and add it to the blender. Peel the sweet potato and peel it. Add the egg, chickpeas, nutritional yeast, and sweet potato. Blend everything on high for about 1 minute until a smooth mixture forms. Finally, add the wheat gluten and blend again for 30 seconds until a sticky dough forms.

   
   

7. Add the remaining coconut oil to the griddle or pan and spread about 2 tablespoons of the sweet potato mixture on each patty. Cook for about 3 minutes, until the patty slides easily on the griddle. Then flip the patty and cook for another 3 minutes.

   
   

8. Cut open the burger buns and spread margarine on both halves. Then toast them cut-side down on the griddle or in the pan for about 30 seconds.

   
   

9. Clean the baby spinach thoroughly and shake dry. Do the same with the cilantro, which is then roughly chopped after shaking dry. Clean the cast iron skillet with a paper towel and roast the peanuts in it on the side burner over medium heat for about 3 minutes until evenly browned. Wash the chilies thoroughly, remove the seeds, and finely chop them into rings.

   
   

10. Now, spread the cucumber raita on each half of the burger bun. Stack a sweet potato patty, baby spinach, another layer of cucumber raita, and a second sweet potato patty on the bottom half of the bun. Garnish with chili rings, mango chutney, coriander, and peanuts. Finally, place the top half of the bun on top and serve.