How to make a delicious vegan veggie burger (video)

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The quest for the perfect vegan burger has finally been completed! Teenuja Dahari of Veganlovlie has created a vegan mixture with both taste and texture and moist patties that don't completely fall apart!
Brown chickpeas add some of the flavor to this recipe; also called kala chana, they impart an earthy, almost roasted flavor to the "meat." These legumes are usually found in Asian or Indian grocery stores, or you can purchase them online.
Best of all, the patties freeze well, whether cooked or uncooked, and can be cooked or reheated straight from frozen! Watch Dahari create this meatless wonder in the video below.
Vegan veggie burger
Preparation time: 25 minutes
Total time: 55 minutes
Yield: 10 to 12 burgers
4 1/2 cups canned or soaked and boiled brown chickpeas (2 cups dried, see below)
1 eggplant, medium size, about 25 ounces (700 grams)
1 tablespoon soy sauce or tamari
1 packed cup coriander/cilantro leaves, roughly chopped
2 to 3 green chilies
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons tomato puree
1 tablespoon minced ginger
1 tablespoon maple syrup
1/4 cup water reserved from boiling chickpeas
10 to 12 curry leaves
1 tablespoon lemon juice
1 cup (90 grams) rolled oats
3/4 cup water
Salt, to taste
Pepper, to taste
If frying (not baking) the patties, you will also need:
3/4 cup (90 grams) of flour of your preference
Oil for frying
1. Prepare chickpeas by first soaking for a minimum of eight hours. Drain and rinse, then boil for 30 to 40 minutes; chickpeas should be soft and easy to mash. Drain, but reserve water from boiling and reduce to 1/4 cup. If using canned beans, simply reserve 1/4 cup of liquid from can.
2. Cut eggplant into medium-sized pieces. Put in nonstick pan with soy sauce and 1 to 2 tablespoons water over medium heat. Stir ingredients together, then cover. Stir occasionally and add water as needed; cook until eggplant is soft and mushy.
3. While eggplant is cooking, set aside 1/2 cup of the chickpeas, then mash the rest using a fork, pulsing food processor or mortar and pestle. The result should be a simple mash, not a paste.
4. When eggplant is cooked, remove and mash into a puree with a fork or the pulse setting on a food processor. Remove pieces of skin after mashing, then set puree aside.
5. Put the following ingredients into a blender: coriander, chilies, paprika, cumin, tomato puree, ginger, maple syrup, reserved chickpea water, curry leaves, lemon juice, oats, water. Add the 1/2 cup of reserved unmashed chickpeas. Blend until smooth and set aside.
6. Combine mashed chickpeas and eggplant in a large bowl and mix well. Add mixture from blender and mix thoroughly. Add salt and pepper to taste. Let stand for 15 minutes.
7. Form each burger patty by scooping 1/2 cup of wet mixture into a ball.
For baked patties: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Scoop 1/2 cup of mixture into hands and form a ball. Flatten slightly and place onto baking sheet lined with parchment paper, reforming as necessary. Patties should be on the thick side, as they will reduce slightly while cooking. Bake for 15 minutes, then turn over and bake another 10 minutes.
For fried patties: Roll ball in flour, coating thoroughly. Set each ball onto a plate. Add enough oil to frying pan to cover the bottom; heat to medium-high. Flatten balls slightly and immediately place into hot oil one at a time. When the bottom of the patty has crisped, carefully turn over to cook the other side until also crispy. Total frying time is 12 to 15 minutes; remove from pan and place on absorbent paper.
8. Put hot patties into bun of your choice with preferred toppings and condiments. Enjoy!
Brown chickpea (kala chana) substitutions: white chickpeas, black beans, red kidney beans, lentils. When using these substitutes, liquid levels may need to be adjusted to achieve the correct consistency.
Oats substitution: breadcrumbs. Adjust amount as needed to achieve the correct consistency.
Curry leaves substitution: two to three bay leaves plus two to three Thai basil leaves. Dahari notes that the flavor won't be the same without curry leaves; she advises purchasing them online and freezing what isn't needed right away.
Flour suggestions: Buckwheat, rice, chickpea and all-purpose flour all work well in this recipe. Choose according to your taste and dietary needs.
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