Active time: 15 minutes || Total time: 2 hours (1 hour chill time, 30 min bake time)
I simmer up a big old pot of curry at least once a week and when I get tired of eating my lunch out of a bowl, burgers to the rescue!
Leftover curry makes the perfect base for these Carefree Curry Burgers, and with the magic of a food processor they come together ridiculously easily. Brown rice adds some “chew” to the texture and chickpea flour gives it a crunchy exterior and toasty flavor. They’re baked, not fried, so that gives you some downtime and makes them even healthier. And if your curry is gluten-free then so are the burgers.
I have never had a burger fail using this formula. Chana Masala, Korma, eggplant curry, aloo saag…you get the picture! The key is that the curry has to have some chunky beans or vegetables. A smooth dahl won’t work because the mixture shouldn’t be soupy. So choose thick, jam-packed stew as your base and you can’t go wrong!
Actually, while we’re at it, here’s a little secret…almost any stew can be made into a burger following these parameters. Make a chili burger by replace the extra curry powder with chili powder. No matter what stew you’re turning into burgers, just adjust the flavorings to match the stew and you’re good to go.
You can totally make these burgers and simply serve with ketchup and pickles. If you’re feeling a little more fancy, you can fake a slaw and a chutney by drizzling some lime juice on both fresh chopped fruit and red cabbage. Then make a curried mayo for some extra kick by mixing a teapoon or two of curry powder into some vegan mayo.
2 cups cold leftover curry
1 cup cooked cold rice (brown basmati is great here)
1 cup chickpea flour, plus a little extra
Extra curry powder to taste
Salt to taste
Options for serving:
Thinly sliced red cabbage, dressed with lime juice
Chopped mango or pineapple
Vegan mayo mixed with curry powder
Ketchup mixed with Sriracha hot sauce
Add the rice a food processor fit with a metal blade and pulse 5 or 6 times. Add the curry and pulse until no big chunks remain, although it shouldn’t not be completely smooth. Pea-sized chunks are okay.
Transfer to a mixing bowl and add the chickpea flour, a teaspoon or two of curry powder and a big pinch of salt. Mix well, using your hands as the mixture starts to come together.
The mixture should be mushy, not stiff. But if it seems soupy or very loose, add a little extra chickpea flour (by the tablespoon) until it holds together. Taste for salt and curry powder. Transfer mixture to the fridge and chill for at least an hour.
Preheat oven to 350 F. Line a baking sheet with parchment paper and spray with cooking spray.
Form the mixture into 6 patties (about 1/3 cup each) and place each on the baking sheet. Spray the tops with a bit of cooking spray. Place in oven and bake for 20 minutes, then flip and bake for an additional 8 to 10 minutes. Burgers should be golden and firm to the touch.