A great vegetarian burger based on a classic Indian recipe! We love this protein-packed burger that seems to have it all going on - sweet, spicy, and savoury! Will definately be making again . . . and again. The only thing that could make this burger better is to eat it with a hot cup of chai tea!
Make quick work of grinding oats up by blitzing in a food processor or high powered blender - though a mortar and pestle will work in a pinch with a little elbow work!
Step 1 - Preheat oven to 400*F. Poke a sweet potato with a small paring knife, wrap in foil, and bake for 40 minutes until fork-tender. Set aside to cool.
Step 2 - Add chickpeas to a bowl and gently mash, smushing about ¾ of them, leaving the remaining chickpeas whole. Scrape out potato from the peel and add 1/2 cup to chickpeas. Mash and stir into chickpeas.
Step 3 - In a non-stick pan, add olive oil and heat over medium heat, then add onions, bell pepper, garlic, ginger, and garam masala. Sauté for 4-5 minutes until softened. Remove from heat and add to chickpeas. Add in egg, coconut curry sauce, oats, and cilantro and stir mixture together. Refrigerate for 30 minutes to firm it up a bit before shaping.
Step 4 - Scoop mixture into ⅓ cup measurements and shape into a ball, then gently flatten into a patty ½” thick, smoothing the edges. Set on a plate, repeat with remaining mixture, then cover plate with plastic wrap and chill in the fridge overnight.
Step 5 - Preheat oven to 400*F and line a baking sheet with parchment paper. In a non-stick pan, add 1 tbsp EVOO and heat over medium heat. Cook each patty 3 minutes per side until golden brown, then move to baking sheet and finish heating through in the oven for 15-18 minutes. Top toasted buns with a dollop of raita on one side and a drizzle of Garlic Olive Oil on the opposite side. Layer greens on raita, followed by the burger, a dollop of the mango chatni, and then the top bun. Serve immediately.