Curried Burger

Combine chickpeas, corn kernels and black beans to make a delicious vegan burger the whole family will enjoy.

The ingredient of Curried Burger

• 400g can chickpeas rinsed drained
• 420g can corn kernels rinsed drained
• 425g can black beans rinsed drained
• 1 tbsp curry powder
• 1 garlic clove crushed
• olive oil spray
• 4 wholemeal bread rolls split toasted
• 2 tbsp mango chutney
• 1 3 cup 95g dairy free unsweetened greek style yoghurt
• 40g baby spinach leaves
• 1 2 continental cucumber cut into ribbons
• 1 2 small red onion thinly sliced
• mixed salad leaves to serve

The Instruction of curried burger

• place the chickpeas corn and black beans on a plate lined with paper towel cover with another piece of paper towel and pat dry
• transfer the chickpea mixture to a food processor with the curry powder and garlic process until almost smooth season shape the chickpea mixture into 4 even patties and place on a baking tray cover and place in the fridge for 1 hour to chill
• heat a barbecue flat plate or chargrill on high spray the patties with oil and cook for 3 mins each side or until browned and heated through
• place the roll bases on serving plates combine the mango chutney and yoghurt in a small bowl top with spinach patties cucumber chutney mixture onion and roll tops serve with salad leaves

Nutritions of Curried Burger

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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