Indian Spiced Veggie Burgers with Raita

These Indian inspired veggie burgers have a garbanzo bean base and are topped with a cool cucumber seasoned Raita.

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Ingredients:

• Raita:
• 1 cucumber, peeled, seeded and chopped
• 16 oz plain yogurt
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Patties:
• 1 cup lentils
• 1/2 red bell pepper, cut into pieces
• 1/2 Vidalia onion, cut into wedges
• 4 cloves garlic
• 1 (8 oz) can garbanzo beans, drained and rinsed
• 1 tbsp garam masala spice
• 1 tsp chili powder
• 1 tsp black pepper
• 1 tsp salt
• 1 1/2  tsp Tabasco
• 1/2 cup bread crumbs
• Vegetable oil for grill rack
• 2 tbsp butter, softened
• 6 whole wheat buns, sliced

Method

Raita: Mix cucumber, yogurt, salt, pepper, garlic and lemon juice in medium-sized bowl. Place in refrigerator. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Put lentils in small pot and cover with water. Cover with lid and place on grill. Cook about 10 minutes, until lentils are soft. Place red pepper, onion, garlic, and 1/2 garbanzo beans in food processor, process until smooth. Mash remaining garbanzo beans with the back of a fork. Place in medium bowl with pepper mixture and lentils. Add garam masala, chili powder, black pepper, salt and Tabasco, mix. Add bread crumbs and mix again. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, about 4-5 minutes per side, turning once. During the last few minutes of cooking, brush the buns with butter and place on the outer edges of the rack, cut side down, to toast lightly. To assemble burgers, place a generous portion of raita on the cut sides of each bun half. Place patties on bottom bun halves and top off with second bun half.

Notes:

Number of servings: 6

Submitted By: Collison
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