INGREDIENTS
[1 CUP = 250 ML]
• 1/4 cup Soul Flavour Quinoa
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1 large garlic clove [lehsun], minced
• 1 1/2 teaspoons garam masala
• 1/4 teaspoon cayenne [lal mirch]
• 1/4 teaspoon salt
• 1 (15-ounce) can chickpeas [chole], drained and rinsed
• 1 large egg
• 1/2 cup flour [maida]
• 1 green onion, minced (green part only)
• 1/4 cup peas [mattar], fresh or frozen (thawed)
• 1 tablespoon chopped coriander [dhania patta]
• 2 teaspoons olive oil
Cucumber-Yogurt Sauce:
• 1 small cucumber [kheera] peeled, seeded, and diced
• 1/2 cup yogurt [dahi]
• 1 small garlic clove [lehsun] minced or pressed
• 1/4 tsp cumin seeds [jeera]
• Salt
• Pepper [kaali mirch]
HOW TO PREPARE BURGER:
1. Fill a medium saucepan with salted water. Cover and place over high heat.
2. When water boils, add Soul Flavours Quinoa. Reduce heat to a simmer and cook until quinoa is tender, about 10 – 15 minutes. Drain quinoa in a strainer and set aside.
3. Meanwhile, add olive oil to a small pan and heat over medium-high heat.
4. When hot, add onion and cook until brown, stirring often. Add garlic, garam masala, lal mirch, and salt to pan. Cook until fragrant, about 30 seconds to 1 minute, stirring constantly. Remove from heat and set aside.
5. Place chickpeas in a large bowl and mash until smooth.
6. Add quinoa, sautéed onions, egg, and flour to chickpeas (kaabulee chana). Stir until well blended. Carefully fold in green onions, peas, and cilantro. Taste and add additional salt, if desired.
7. Use your hands to shape mixture (it will be sticky) into 4 equal-sized burgers.
8. Heat 2 teaspoon olive oil in a large pan over medium heat. Add burgers and cook until brown on one side.
9. Flip and cook until brown on the other side.
Prepare Cucumber-Yogurt Sauce:
1. While burgers are cooking, combine cucumber, yogurt (dahi), garlic (lahasun), and cumin (jeera) in a bowl for the Cucumber-Yogurt sauce. Season to taste with salt and pepper.