Chana Masala Veggie Burger
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Chana Masala Veggie Burger

Vegan, nut-free, gluten-free, no refined sugars, low-fat
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Burger
Cuisine: Fusion
Servings: 8 burger patties
Author: Vaishali Honawar


  • For the Chana Masala Burger:
  • 3 cups cooked or canned chickpeas
  • 1 cup cooked bulgur or quinoa
  • 1 tbsp chana masala powder
  • 1 tsp Sriracha sauce adjust up or down per your taste
  • 2 tbsp soy sauce or tamari
  • 1/4 cup finely chopped shallots or red onions
  • 1 tbsp tomato ketchup
  • 1/4 cup chickpea flour or besan
  • 1/4 cup cornstarch
  • 4 large crimini mushrooms minced
  • 2 tsp ginger garlic paste
  • 2 tbsp finely chopped coriander leaves
  • Salt to taste
  • For the Mint Chutney Mayo:
  • 1 cup vegan mayo
  • 2 green chillies
  • 1/4 tsp ginger garlic paste
  • 1/4 cup packed mint leaves
  • Salt to taste


  • Make the burgers:
  • Place the chickpeas in a large bowl and mash slightly with a potato masher or heavy spoon. You want some of the chickpeas to remain whole.
  • Add the remaining ingredients except the chickpea flour and cornstarch. Mix well and set aside for 15 minutes, to let the vegetables express their moisture.
  • Add the cornstarch and chickpea flour. Mix well. The mixture should hold together when you press it into a ball. If needed, add more chickpea flour.
  • Form eight patties. Heat a griddle or skillet over medium-high heat. Coat or spray with some vegetable oil and cook the patties on both sides, flipping over when the undersides turn golden-brown.
  • Serve on a whole wheat burger bun with onions, tomatoes, greens, and mint chutney mayo.
  • Make the Mint Chutney Mayo:
  • Place all the ingredients in a blender and whiz until well-blended and smooth.