Masala Chickpea Burgers with Mint Chutney
Baked chickpea patties packed with cumin, coriander, garam masala, ginger and green chili, stacked on toasted buns with a cool, creamy mint-cilantro yogurt chutney. They're crisp outside, tender inside, and need no frying.
- Prep
- 31 min
- Cook
- 25 min
- Wait
- 19 min
- Total
- 1 hr 15 min
- Makes
- 4 burgers (4 patties, about ¾ cup chutney)
Steps
Before you start
- Drain and rinse the chickpeas, then dry them well on a towel. Wet chickpeas make mushy patties that fall apart.
- Wear gloves or wash your hands well after handling the green chilies. Remove the seeds and white ribs for mild heat, or leave some in for more.
- Plan for about 75 minutes in total. The patty mixture needs 15 minutes to rest so the chickpea flour can absorb moisture and hold the patties together.
- Chickpea flour (besan) is sold in the baking or international aisle. Regular flour will work in a pinch, but the flavor and binding are best with besan.
Preheat and prep panOven 400°F / 205°C
- Place a rack in the center of the oven and heat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper and brush the parchment with 1 tbsp (15 ml) of the oil, covering an area roughly 10×10 inches (25×25 cm) where the patties will sit.
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Ready when: Oven reaches 400°F (200°C) and the parchment has a thin, even sheen of oil.
Tip: Oil under the patties is what gives them a golden, lightly crisp underside.
Dry the chickpeas
- Spread the rinsed, drained chickpeas on a clean kitchen towel or a double layer of paper towels.
- Pat the tops dry and let them sit for a minute or two.
- Rub off any loose skins and discard them.
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Ready when: Chickpeas look matte and feel dry to the touch, with no water beading on them.
Tip: Excess water is the number one cause of soft patties that crumble, so take your time here.
Blend the mint chutney
- In a small blender, combine the mint, cilantro, green chili, yogurt, lemon juice, sugar, salt and cold water.
- Blend for 30 to 45 seconds, scraping down the sides once, until smooth and pale green.
- Taste and add a pinch more salt or lemon if needed.
- Scrape into a small bowl and refrigerate while you make the patties.
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Ready when: Chutney is completely smooth, pourable but thick enough to cling to a spoon, and tastes bright, tangy and lightly spicy.
Tip: If the blender struggles, add water 1 tsp at a time. Too much water makes the chutney run off the burger.
Process the patty base
- In a food processor, combine the dried chickpeas, garlic, ginger, minced green chili, cumin, coriander, garam masala, turmeric, salt and lemon juice.
- Pulse 10 to 12 times, scraping down the sides once, until the chickpeas are broken into a coarse, chunky paste with some pieces still the size of a lentil.
- Transfer to a medium bowl.
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Ready when: Mixture holds together when a spoonful is pressed in your palm, but still looks textured, not like smooth hummus.
Tip: Don't over-process. A paste that is too smooth turns gummy and the burgers lose their pleasant bite.
Fold in and rest
- Add the chopped red onion, chopped cilantro and chickpea flour to the bowl.
- Fold with a spatula for about 30 seconds until no dry flour remains and the mixture looks evenly speckled.
- Let the bowl sit at room temperature for 15 minutes.
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Ready when: After resting, the mixture is thick and tacky and holds a firm ball when squeezed in your fist.
Tip: If it still feels wet and sticky after resting, stir in 1 tbsp more chickpea flour. If it crumbles, add 1 tsp water.
Shape the patties
- Divide the mixture into 4 equal portions of about ¾ cup (roughly 160 g) each.
- With slightly damp hands, press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, smoothing the edges so they don't crack.
- Place them 2 inches (5 cm) apart on the oiled parchment.
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Ready when: Patties are compact with smooth, crack-free edges and are the same thickness all the way across.
Tip: Press firmly. Loosely packed patties break apart when flipped.
Bake first sideOven 400°F / 205°C
- Brush the tops of the patties with half of the remaining oil (about 1½ tsp / 7 ml).
- Bake at 400°F (200°C) for 14 minutes.
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Ready when: Edges look dry and the tops are lightly golden, and the bottoms release easily when nudged with a spatula.
Tip: Don't try to flip early. If a patty sticks, give it another 2 minutes.
Flip and finish bakingOven 400°F / 205°C
- Carefully flip each patty with a wide spatula.
- Brush the tops with the remaining oil.
- Bake at 400°F (200°C) for 10 to 12 more minutes.
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Ready when: Both sides are deep golden brown with a crisp, dry surface, and the patty feels firm when pressed in the center.
Tip: They will firm up more as they cool, so don't bake until hard.
Toast buns, rest pattiesOven 400°F / 205°C
- Remove the baking sheet and let the patties rest on it for 4 minutes.
- Meanwhile, place the split buns cut-side up on a second baking sheet and toast in the 400°F (200°C) oven for 3 to 4 minutes.
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Ready when: Bun cut sides are light golden and slightly crisp at the edges.
Tip: Watch the buns closely, because they can go from golden to dark in under a minute.
Assemble and serve
- Spread about 1½ tbsp of mint chutney on the bottom of each bun.
- Top with a patty, a tomato slice and a few red onion rings.
- Spread another 1½ tbsp chutney on the top bun and close the burger.
- Serve right away with the remaining chutney on the side for dipping.
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Tip: Add the chutney just before serving so the bottom bun stays crisp.
Good to know
Tips
- Drying the chickpeas and letting the mixture rest are the two steps that make the difference between firm patties and crumbly ones.
- Keep some chickpea pieces chunky when pulsing. The texture makes the burgers feel hearty and not like a paste.
- For extra crunch, dust the patties lightly with fine semolina or panko on both sides before baking.
- Use a thin metal spatula to flip the patties. A thick plastic one can break the edges.
Make ahead
Shape the patties up to 1 day ahead, place them on a parchment-lined tray, cover and refrigerate; bake straight from the fridge, adding 2 to 3 minutes to the first side. The chutney can be made up to 2 days ahead and kept covered in the fridge, though the color darkens slightly.
Storage & reheating
Room temperature: cooked patties keep up to 2 hours. Fridge: store cooled patties and chutney separately in airtight containers for up to 4 days. Freezer: freeze cooked patties on a tray, then bag them, for up to 3 months (the chutney doesn't freeze well). Reheat patties from the fridge at 375°F (190°C) for 10 minutes, or from frozen for 18 to 20 minutes, flipping once, until hot throughout and crisp.
Substitutions
- plain whole-milk yogurt → Unsweetened plain dairy-free yogurt (coconut or soy). Makes the burgers vegan. Check that the buns are vegan as well. Add an extra squeeze of lemon if the yogurt is mild.
- chickpea flour (besan) → Whole wheat flour or quick-cooking oats, ground fine. Use the same amount. The patties will be slightly softer and taste a bit less nutty. Not gluten-free unless you use certified gluten-free oats.
- green chili (serrano or Thai) → ½ tsp cayenne or red chili flakes, or ½ finely diced jalapeño. Jalapeño is milder than serrano, so use the whole one if you want similar heat.
- burger buns → Lettuce wraps or warm naan. Naan makes a more Indian-style sandwich. Cut it into 4 pieces and fold it around the patty.
