Veggie BurgersTrinidadianEasy

Trinidadian Doubles-Inspired Chickpea Burgers

Name: Trinidadian Doubles-Inspired Chickpea Burgers
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1 small (about 5 oz) (150 g) small cucumber, sliced into very thin rounds; 1 tbsp (15 ml) fresh lime juice; ¼ tsp (1½ g) fine salt; 2 cans (15 oz each) (500 g) canned chickpeas, drained, rinsed and patted very dry (about 3 cups drained); 1 tbsp (15 ml) neutral oil (such as canola or sunflower); ½ cup (75 g) yellow onion, finely diced (about ¼-inch/6 mm pieces); 3 cloves (9 g) garlic cloves, finely minced; 1 tbsp (6 g) fresh ginger, finely grated; ½ tsp (2 g) scotch bonnet or habanero pepper, seeded and very finely minced (wear gloves) (optional); 1½ tbsp (10 g) Caribbean or Madras curry powder; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground turmeric; ½ cup (20 g) fresh cilantro, leaves and tender stems chopped; divide into ¼ cup (10 g) for the patties and ¼ cup (10 g) for serving; ⅓ cup (40 g) chickpea flour (besan); ½ cup (30 g) panko breadcrumbs; ¾ tsp (4½ g) fine salt; 3 tbsp (45 ml) neutral oil (such as canola or sunflower), for pan-frying; 4 buns (240 g) burger buns, split; ⅓ cup (80 ml) sweet tamarind chutney, pourable, at room temperature; Trinidadian-style hot pepper sauce, to taste, for drizzling (optional)

From the MyKitchenBank Kitchen

Crisp-edged, curry-spiced chickpea patties inspired by Trinidad's beloved street food, doubles. They're stacked on toasted buns with sweet tamarind chutney, lime-cucumber and fresh cilantro for a vegan burger that tastes like a Port of Spain morning.

Prep: 20 min
Cook: 17 min
Wait: 25 min
Total: 1 hr 2 min
Makes: 4 burgers (4 patties, about 4 inches/10 cm wide)

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Ingredients

4 servings

For the lime cucumber
1 small (about 5 oz) (150 g) small cucumber, sliced into very thin rounds
1 tbsp (15 ml) fresh lime juice
¼ tsp (1.5 g) fine salt
For the patties
2 cans (15 oz each) (500 g) canned chickpeas, drained, rinsed and patted very dry (about 3 cups drained)
1 tbsp (15 ml) neutral oil (such as canola or sunflower)
½ cup (75 g) yellow onion, finely diced (about ¼-inch/6 mm pieces)
3 cloves (9 g) garlic cloves, finely minced
1 tbsp (6 g) fresh ginger, finely grated
½ tsp (2 g) scotch bonnet or habanero pepper, seeded and very finely minced (wear gloves) (optional)
1½ tbsp (10 g) Caribbean or Madras curry powder
1 tsp (2 g) ground cumin
½ tsp (1 g) ground turmeric
½ cup (20 g) fresh cilantro, leaves and tender stems chopped; divide into ¼ cup (10 g) for the patties and ¼ cup (10 g) for serving
⅓ cup (40 g) chickpea flour (besan)
½ cup (30 g) panko breadcrumbs
¾ tsp (4.5 g) fine salt
3 tbsp (45 ml) neutral oil (such as canola or sunflower), for pan-frying
To serve
4 buns (240 g) burger buns, split
⅓ cup (80 ml) sweet tamarind chutney, pourable, at room temperature
Trinidadian-style hot pepper sauce, to taste, for drizzling (optional)

Equipment (7)

Large mixing bowl
Potato masher or fork
Small skillet or sauté pan (8-inch/20 cm)
Large heavy skillet, 12-inch (30 cm), cast iron or nonstick
Rimmed plate or baking sheet lined with parchment
Thin flexible spatula
Box grater or microplane

Steps

Before you start

Open and drain the chickpeas first, then spread them on a towel to dry for a few minutes. Dry chickpeas give firmer patties.
Use a Caribbean-style or Madras curry powder if you can. Mild supermarket curry powder works but gives a gentler flavor.
Check that your tamarind chutney is the sweet, pourable kind (often sold as 'sweet tamarind sauce'), not tamarind paste or concentrate.
Plan for a 20-minute chill after shaping. The patties hold together much better in the pan when cold.

1
Dress the cucumber
- In a small bowl, toss the thinly sliced cucumber with the lime juice and ¼ tsp salt.
- Set aside at room temperature.
- It will soften slightly and release a little liquid while you make the patties, so there's no extra waiting time.
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Ready when: Slices look glossy and slightly translucent at the edges.
Tip: Slice as thinly as you can. Thick slices stay watery and make the burger slide apart.
2
Dry the chickpeas
- Spread the drained, rinsed chickpeas on a clean kitchen towel or a double layer of paper towels.
- Pat the tops dry and let them sit while you cook the aromatics.
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Ready when: Chickpeas feel dry to the touch, with no wet sheen.
Tip: Excess water is the number one reason chickpea burgers fall apart.
3
Bloom the curry
- Heat 1 tbsp oil in the 8-inch skillet over medium heat.
- Add the onion and cook, stirring, for 2 minutes until softened.
- Add the garlic, ginger and scotch bonnet (if using) and cook 30 seconds.
- Stir in the curry powder, cumin and turmeric and cook 30 to 60 seconds more, stirring constantly.
- Scrape into a small bowl and let cool for 5 minutes.
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Ready when: Onion is soft and translucent, and the spices smell toasty and deep, not raw or acrid.
Tip: If the spices stick or darken quickly, add a splash (1 tbsp) of water. Scorched curry turns bitter.
4
Mash the chickpeas
- Put the dried chickpeas in a large bowl.
- Mash with a potato masher or fork until about two-thirds are broken down into a coarse paste and the rest remain as small chunks, 2 to 3 minutes.
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Ready when: Mixture is thick and clumpy, with visible bits of chickpea, and holds together when pinched.
Tip: Don't mash to a smooth purée. Some texture keeps the patties from turning pasty.
5
Mix the patty dough
- Add the cooled spice mixture, ¼ cup (10 g) of the chopped cilantro, chickpea flour, panko and ¾ tsp salt to the chickpeas.
- Stir and fold with a spatula for about 1 minute until evenly yellow-orange.
- Squeeze a small handful: it should hold its shape without crumbling.
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Ready when: A squeezed handful stays together in a ball.
Tip: If it's crumbly, mix in 1 to 2 tbsp water. If it's sticky, add 1 tbsp panko.
6
Shape and chill
- Divide the mixture into 4 equal portions (about 170 g each).
- Press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, smoothing the edges.
- Place on a parchment-lined plate and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cool when pressed gently.
Tip: Wet your hands slightly to stop the mixture sticking while shaping.
7
Pan-fry the patties
- Heat 3 tbsp oil in the 12-inch skillet over medium heat for 1 to 2 minutes until it shimmers.
- Carefully lay in the patties and cook undisturbed for 4 to 5 minutes.
- Flip gently with a thin spatula and cook 4 to 5 minutes more.
- Transfer to a plate.
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Ready when: Both sides are deep golden brown and crisp, and the patty feels firm when pressed.
Tip: Resist moving them early. The crust sets and releases from the pan on its own. If they brown too fast, lower the heat slightly.
8
Toast the buns
- Wipe out the large skillet if there are burnt bits.
- Place the split buns cut-side down over medium heat and toast for 1 to 2 minutes until golden.
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Ready when: Cut sides are golden and lightly crisp.
Tip: Toasting creates a barrier that keeps the chutney from soaking the bun.
9
Assemble and serve
- Spread about 1 tbsp tamarind chutney on each bottom bun.
- Add a patty, a layer of drained cucumber, a sprinkle of the remaining ¼ cup (10 g) cilantro, and another drizzle of chutney (about 1 tbsp).
- Add pepper sauce to taste, cap with the top bun, and serve right away.
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Tip: Lift the cucumber slices out with a fork to leave excess liquid behind.

Good to know

Tips

Drying the chickpeas and chilling the patties are the two steps that most affect whether they hold together.
For more heat, add the scotch bonnet seeds, or serve with extra pepper sauce on the side. Handle the pepper with gloves.
Add a little quick-pickled red onion or shredded cabbage for extra crunch.
Use a nonstick or well-seasoned cast-iron skillet, and let the crust set before flipping.

Make ahead

Cook the spice mixture and shape the raw patties up to 24 hours ahead. Cover and refrigerate on parchment, then fry straight from the fridge, adding 1 minute per side. Fried patties can also be made 2 days ahead and reheated.

Storage & reheating

Room temperature: cooked patties up to 2 hours. Fridge: store cooked patties in an airtight container up to 4 days, and keep cucumber and chutney separate. Freezer: freeze cooked patties, layered with parchment, up to 3 months. Reheat in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 375°F (190°C) oven for 12 to 15 minutes (10 minutes more from frozen), until hot and crisp.

Substitutions

chickpea flour (besan) → all-purpose flour. Use the same amount. The patties will be slightly less savory but bind just as well.
panko breadcrumbs → quick oats or plain dry breadcrumbs. Use the same amount. Oats make a slightly denser patty.
sweet tamarind chutney → mango chutney thinned with 1 tsp lime juice. Sweeter and fruitier, but still gives the sweet-tangy contrast.
burger buns → warm flatbread or roti. Closer to a true doubles; fold around the patty and toppings.

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Steps

Dress the cucumber

Dry the chickpeas

Bloom the curry

Mash the chickpeas

Mix the patty dough

Shape and chill

Pan-fry the patties

Toast the buns

Assemble and serve

Good to know

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