How’s 2013 going so far? It’s been a tiny bit warmer in DC this week, but it’s still too cold for me. Especially when I’m running outside in the dark (with a supremely dorky head lamp). Perhaps some curry-spiced veggie burgers with grilled pineapple will help?
I saw this recipe on Pinterest (it’s from a lovely looking blog called Cheeky Kitchen) and was intrigued, because… well, the combination of flavors and ingredients is right up my alley. Hopefully it’s up yours, too, but if not, feel free to switch it up a bit to make it more your-alley-appropriate.
These were way, way easier than I would have expected veggie burgers to be. As an added bonus, they have quinoa in them. And quinoa is good for you.
Also, grilled pineapple is the best thing ever, and I may have been so excited about it that I forgot to grill the actual veggie burgers. But no matter. They’re good regardless.
Tropical chickpea curry veggie burgers (Makes 4, adapted from Cheeky Kitchen)
1 can chickpeas
1/3 to 1/2 cup coconut milk
1/2 to 1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 cup cooked quinoa
2/3 cup panko (Japanese breadcrumbs)
4 slices fresh pineapple
2-3 tablespoons olive oil
4 whole wheat hamburger buns
Lettuce
Drain the chickpeas. Place them in a food processor along with 1/3 cup of the coconut milk, curry powder, garam masala and garlic powder. Pulse until smooth, then stir in the quinoa and panko. If the mixture seems dry, add a bit more coconut milk.
Form the mixture into four patties. Heat a grill pan over medium-high heat. Add some olive oil to the pan and brown patties, then grill the pineapple and toast the hamburger buns.
To assemble, place a patty, one slice of grilled pineapple and some lettuce on each bun. Enjoy!