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Vadouvan Chickpea Burgers
with Roasted Sweet Potato Rounds & Yogurt Sauce
30 MIN
2 Servings
From the Test Kitchen
Vadouvan is a blend of traditional Indian curry spices with a few French touches, like dried garlic or shallot. Its warm flavors are perfect in these vegetarian chickpea burgers, topped with a creamy lemon-yogurt sauce and crisp cucumber. We’re also dusting sweet potato and whole chickpeas with vadouvan, then crisping them up in the oven as a hearty side.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the yogurt sauce:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Slice the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Thinly slice the cucumber into rounds. In a bowl, combine the yogurt, ¼ of the garlic paste and the juice of 2 lemon wedges; drizzle with olive oil and stir to combine. Season with salt and pepper to taste.
2
Roast the sweet potatoes & chickpeas:
Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the chickpeas are crispy. Remove from the oven and set aside in a warm place.
3
Cook the aromatics:
While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, remaining garlic paste and remaining curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.
4
Form the patties:
While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Stir to thoroughly combine. When cool enough to handle, using your hands, gently form the mixture into two 1-inch-thick patties.
5
Cook the patties:
While the sweet potatoes and chickpeas continue to roast, in the pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until golden brown and heated through. Transfer to a plate and set aside in a warm place. Wipe out the pan.
6
Finish & plate your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down; toast 3 to 4 minutes, or until golden brown. Transfer to a work surface. Top the bun bottoms with the cooked patties, yogurt sauce, some of the cucumber (you may have extra) and the bun tops. Divide the burgers and roasted sweet potatoes and chickpeas between 2 plates. Garnish with the remaining lemon wedges, if you’d like. Enjoy!
1
Prepare the ingredients & make the yogurt sauce:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Slice the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Thinly slice the cucumber into rounds. In a bowl, combine the yogurt, ¼ of the garlic paste and the juice of 2 lemon wedges; drizzle with olive oil and stir to combine. Season with salt and pepper to taste.
2
Roast the sweet potatoes & chickpeas:
Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the chickpeas are crispy. Remove from the oven and set aside in a warm place.
3
Cook the aromatics:
While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, remaining garlic paste and remaining curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.
4
Form the patties:
While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Stir to thoroughly combine. When cool enough to handle, using your hands, gently form the mixture into two 1-inch-thick patties.
5
Cook the patties:
While the sweet potatoes and chickpeas continue to roast, in the pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until golden brown and heated through. Transfer to a plate and set aside in a warm place. Wipe out the pan.
6
Finish & plate your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down; toast 3 to 4 minutes, or until golden brown. Transfer to a work surface. Top the bun bottoms with the cooked patties, yogurt sauce, some of the cucumber (you may have extra) and the bun tops. Divide the burgers and roasted sweet potatoes and chickpeas between 2 plates. Garnish with the remaining lemon wedges, if you’d like. Enjoy!
Tips from Home Chefs