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Gourmet Goa Burger

Sharon
Once you’ve had a taste of home-made burgers, you’ll never want to go back to the store-bought version. They taste so much fresher, the texture is way nicer and they’re really easy to prepare. This colourful Indian-spiced burger is a firm family favourite.
Hands-on Time 25 mins
Total Time 25 mins
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 TBSP olive oil divided
  • 1 medium red onion (130g) finely diced
  • 2 tsp minced garlic
  • 1 TBSP mild curry paste*
  • 1 TBSP natural peanut butter (or tahini)
  • 75 g / ½ cup cashews
  • 400 g / 14 oz can kidney beans rinsed and thoroughly drained
  • 50 g / ½ cup rolled oats (quick oats, not jumbo**)
  • 2 TBSP fresh coriander leaves (cilantro) roughly chopped
  • ½ tsp salt

Instructions
 

  • Gently heat ½ TBSP oil in a large non-stick frying pan (skillet) and cook the onion for 4 minutes. Add the garlic and curry paste and cook for another minute. Stir in the peanut butter then remove the pan from the heat.
  • Roughly chop the nuts either using a knife with a curved blade or by pulsing them in a food processor.
  • Place the beans in a mesh sieve. Rinse under cold water then shake to remove all the water droplets.
  • Tip the beans into a large mixing bowl and roughly mash using a potato masher. Add the contents of the frying pan, along with the chopped nuts, oats, coriander leaves and salt. Stir until thoroughly combined. Press some mixture between your fingers. It should stick together. If if feels a little dry, add a touch more peanut butter or tahini and stir through. Taste the burger mixture and adjust the seasoning to suit.
  • Divide the mixture into four equal size balls. Firmly press the mixture together in your hands, then place on a chopping board and shape into patties.
  • Coat the bottom of the frying pan with the remaining oil and cook the burgers on medium-low heat for 6 minutes on each side, or until browned.
  • We love to serve these burgers in toasted buns with colourful salad leaves and a generous spoonful of sweet pickle, home-made mango chutney 􏰌􏰅􏰓􏰗􏰍􏰘or vegan mayonnaise.
  • Stored in an airtight container, the burgers will keep for two days in the refrigerator. They also freeze really well.

Notes

* I use Pataks Mild or Korma curry paste. If you prefer, or you can substitute curry paste with 1 teaspoon of good quality curry powder.
** I usually use Quaker Traditional Rolled Oats
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free Option, Plant-Based, Vegan Burger