Welcome to epic dinner-time veggie burger edition. How juicy and rich does this flavorful, Indian-inspired creation look?! It’s like a delicious, fragrant curry between two soft buns. And with big dollops of creamy raita and sweet mango chutney? I’m actually salivating at the memory…
Not only is this meal idea tasty, it’s loaded with healthy ingredients (chickpeas, beets, onion) and, something many of us need more of in our diets: fibre. It turns out a good portion of us Canadians are only getting half the amount of recommended daily fibre into our diets. So, this fall, All-Bran is challenging Canadians to try something new and think inside the box for an unexpected fibre fix. And that is precisely what I’ve done with this burger. You (or your kids) would never guess it’s rich with fibre.
Thanks to All-Bran for sponsoring this recipe post! I hope you love it.
Yields: 8 medium-sized burgers
For the burger patties:
1 can chickpeas
1 c. golden beets
3 large cloves garlic (minced)
red onion (chopped) 1/2 c
1/2 c. pine nuts (or sub any nut you have available)
3/4 c. Kellog’s All-Bran Classic
1/2 c. coarsely ground oats or oat flour
3 tbsp curry paste
2 tbsp fresh lemon juice
1 tbsp honey
salt and pepper (to taste)
8 burger buns
For the burger toppings:
1 small bowl crispy fried onions (found at any Indian grocery store)
8 long strips cucumber (cut with a vegetable peeler)
1 small container raita (or easily make it yourself)
1 jar mango chutney
1 small cauliflower (optional)
olive oil (optional)
- Preheat oven to 350F and prepare a parchment lined baking sheet.
- Drain, rinse and dry your chickpeas, then add them to your food processor and puree into very small chunks (alternatively you can mash with a fork). Transfer to a large bowl.
- Grate your beets and add them to your chickpea bowl along with all remaining patty ingredients. Stir together until evenly mixed.
- Divide mixture into 8 even parts and form burger patties with your hands.
- Place patties on parchment lined baking sheet and bake for 15 minutes on one side, then flip and cook for 15 minutes more.
- Garnish your buns with crispy fried onions, cucumbers, raita and mango chutney.
- Optional topping: a thin cauliflower “steak” (as seen resting below the patty) to beef things up even more. Simply slice your cauliflower from top to stem, lather with oil, then roast at 350F for about 35 minutes or until golden.