Curried Chickpea Burgers
with Tomato, Dilly Mustard & 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 and scallions. They’re pan-fried until crisp on the outside and tender on the inside, then tucked onto buttery toasted buns, slathered with dill-loaded honey Dijon sauce and juicy tomato slices. This charmer comes with roasted potato wedges on the side because we heart you.
Ingredients
½ unit
Chickpeas
12 ounce
Potatoes
½ tablespoon
Curry Powder
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
2 clove
Garlic
2 tablespoon
Mayonnaise
(Contains: Eggs)
22.14 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
2 unit
Scallions
¼ ounce
Dill
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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 honey Dijon dressing, 2 tsp water (4 tsp for 4 servings) and as much dill as you like until combined. Taste and season with salt and pepper.
Drain and rinse chickpeas. Place mayonnaise and 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 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, preferably nonstick, pan over medium-high heat. Using a 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 slightly wider than a burger bun.
Cook patties 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 dilly mustard 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 any remaining dill. Serve with remaining dilly mustard on the side for dipping.
