Curried Chickpea Burgers
with Tomatoes, Tangy Mayo & Roasted Potato Wedges
- Eggs
- Milk
- Wheat
We LOVE a burger, and we know you do too! Luckily our chefs know how to keep the romance alive. These swoony chickpea burgers are packed with fragrant curry powder, scallions, and dill. They’re pan-fried until crisp on the outside and tender on the inside, then tucked onto buttery toasted buns, slathered with tangy apricot-Dijon mayo and juicy tomato slices. This charmer comes with roasted potato wedges on the side because we heart you.
Ingredients
12 ounce
Potatoes
2 unit
Scallions
2 clove
Garlic
¼ ounce
Dill
1 unit
Tomato
5 teaspoon
White Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
1 unit
Apricot Jam
1 teaspoon
Turmeric
1 unit
Chickpeas
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Curry Powder
2 unit
Brioche Buns
(Contains: Wheat)
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Thinly slice tomato and season with salt and pepper.
• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• In a small bowl, whisk together mayonnaise, mustard, jam, half the turmeric (all for 4 servings), and 2 tsp vinegar (4 tsp for 4) until combined. (Be sure to measure the vinegar—we sent more.) Taste and season with salt and pepper.
• Drain and rinse chickpeas. Place half the chickpeas (all for 4 servings) in a large bowl. Mash with a potato masher or fork until almost smooth. TIP: It’s OK if there are some larger pieces. • Stir in garlic, scallion whites, half the scallion greens, half the dill, half the curry powder, 3 TBSP tempura batter mix (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the curry powder, 6 TBSP tempura batter mix, and 4 TBSP water.) Taste and season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. • Divide chickpea mixture into two mounds (four mounds for 4).
• Heat a large drizzle of oil in a large pan over medium-high heat. Using a silicone spatula, add chickpea mounds to pan and gently press to flatten into patties (rub a little oil on the bottom of the spatula to prevent sticking), each about as wide as a burger bun. Cook until golden brown and crisp, 3-4 minutes per side. (TIP: Add more oil when flipping the patties if needed.) Transfer to a plate.
• Meanwhile, halve and toast buns until golden; spread softened butter onto cut sides of bottom buns. • Spread top buns with as much tangy mayo as you like. Fill buns with chickpea patties and tomato. • Divide chickpea burgers and potato wedges between plates. Sprinkle potatoes with remaining scallion greens and remaining dill. Serve with remaining tangy mayo on the side for dipping.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found the burgers bland and needed more curry powder or seasoning; the tangy apricot mayo was consistently praised as delicious.
- Ease of prep: Generally easy to make though some found it time-consuming and messy to form the patties.
- Suggestions: Use all the curry powder instead of half, add pickles or lettuce for crunch, and cook patties longer for crispier texture.
- Portions: Most used all the chickpeas to make 4 burgers instead of 2 for better-sized portions.
- Texture: Patties often turned out mushy or fell apart; cooking longer or using less water helps achieve crispier results.
Reviews from our home cooks
I love curry and I love chickpeas and I love burgers. I was still hesitant about this recipe but it turned out to be REALLY good. The curry flavor is not overpowering and the sauce is amazing. My husband won't shut up about this recipe.
This was better than I imagined. I tend to stay away from recipes where I have to build or mix too much or with more than four steps, but I was curious about the curry burger because I love burgers and I love chick peas. It was so much flavor. The dill really stood out to me. The burgers held up nicely because of the tempura batter. The sauce for the burger was also delicious. This was a great meal. I also liked that I was able to not cook all of the burger mix to make a fresh one the next day.
There were not enough potato wedges for our liking and the patty mixture made at least one skimpy burger, but they were so tasty! I even bought the ingredients and made them again a few nights later and will definitely do so again soon. I love burgers and this is one of the best I've ever had! The patty is a bit bland on its own, but the sauce really comes through and makes this burger amazing.
The sauce was absolutely delightful!! I didn't know how sticky chickpeas were and it was difficult to patty and get into the pan, but it was nice knowing I wasn't playing with raw meat! I loved all the flavors of the green onion and dill, and the patties browned beautifully. I definitely plan on making this again
I love chickpeas and love learning new ways to cook them. It always makes me feel like I'm getting better at cooking when I can do something like turned canned chickpeas into a tasty burger. It was yummy and filling without being heavy and greasy. Definite repeat.
The concept was good. The curry flavor was overwhelming. I couldn't taste anything else. If this was a regular chickpea burger with all the toppings like lettuce, tomato, and onion I think I would have enjoyed it more. The dressing was awesome though. I will also always be adding the southwest spice to my fries from a previous recipe because it was top tier. Thank you for the recipe!
Never would've tried a recipe for chickpea burgers on my own. Doesn't seem that appealing. Glad I chose this recipe. These were tasty! I don't like your choice of mayo. It's very thin compared to others that I've had.
I'm not a vegan but this vegan burger 😋 good very delicious sauce was well balance 👌 with sweet and tangy buns fresh tomatoes was excellent very light but satisfying I really enjoyed this dish . My husband felt like it needed pickles. But overall very satisfied once again.
5 Stars! This is definitely our favorite meal! Yummy combination of flavors with curry and dill,,,crispy buttery buns and patties....potato wedges nice light flavor, not too heavy.
Easy to make and very D-E-l-i-o-u-s meal. It will easily make four burgers. I added some roasted string beans to complete the meal. Tasty mayo just be careful not to make it too runny,
