Vibrant Chickpea Daal Burger With Herby Mayo
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I created this recipe as I thought it was a good idea. I have to say, it is so delicious, many of us have added this to our repertoire. A super easy, healthy but flavourful bean burger! For a crispy burger, dip in flour, egg and breadcrumbs before frying. The coriander mayo adds so much freshness and flavour - a perfect contrast to the earthy burger.
Punjabi Channa Masala
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Ingredients

Burger Patty:

  • 1 pack of The Spice Tailor Punjabi Channa Masala Daal
  • 1 tbsp vegetable oil
  • Large handful of baby spinach
  • 30-40g dried breadcrumbs
  • 1 egg

Herby Mayo:

  • 45g of fresh coriander, leaves and stalks
  • 15g of fresh mint leaves
  • 1 1/3 tbsp of lemon juice
  • 1 small clove of garlic
  • 4 rounded tbsp of mayonnaise (or vegan mayo)
  • 12 roasted cashews or pistachios
  • Salt and black pepper to taste

To Serve:

  • Burger buns (I like to toast these)
  • Lettuce leaves (enough for 3 x burgers)
  • 1 tomato, sliced
  • ½ a red onion, thinly sliced
Method
  1. Add the chickpea packet, spinach and sauce packet from The Spice Tailor packet to a non-stick frying pan and simmer until just dry. Mash half the chickpeas with your spatula until there are some smooth and some chunky bits. Place in a bowl and give the pan a wipe. Leave the mix to cool.
  2. Meanwhile, make the mayo by blending together all the ingredients and seasoning well.
  3. Add the egg and breadcrumbs to the chickpeas mix and stir well. The mix should hold its own shape. If not, add some more crumbs.
  4. Heat the oil in the same pan. Make 3 burgers out of the mix, add to the pan and cook until golden on both sides.
  5. Build you burger with the herb mayo, tomatoes, onion, lettuce and burger patty.
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