Crispy Curried Chickpea Burgers with Tangy Apricot Mayo and Roasted Potato Wedges

These crispy chickpea burgers are a flavor-packed twist on a classic favorite. Fragrant curry powder, fresh scallions and dill come together in a tender patty that’s pan-fried until golden and crisp. Served on buttery toasted brioche buns with a tangy apricot-Dijon mayonnaise and fresh tomato slices, every bite is a delight.

On the side, roasted potato wedges add a satisfying crunch. This recipe is perfect for a weeknight dinner or a weekend treat and it’s entirely vegetarian. Get ready to enjoy a burger that’s both hearty and full of vibrant flavors!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust the oven rack to the top position and preheat to 450°F. Let 1 tablespoon butter come to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens; mince the whites. Pick and mince dill fronds. Thinly slice tomato and season with salt and pepper.
2. Toss potato wedges on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. In a small bowl, whisk together mayonnaise, Dijon mustard, apricot jam, half the turmeric and 2 teaspoons white wine vinegar until combined. Taste and season with salt and pepper. Set aside.
4. Drain and rinse chickpeas. Place half the chickpeas in a large bowl. Mash with a potato masher or fork until almost smooth (some larger pieces are okay). Stir in garlic, scallion whites, half the scallion greens, half the dill, half the curry powder, 3 tablespoons tempura batter mix and 2 tablespoons water until thoroughly combined. Season with salt and pepper. Divide mixture into two equal mounds.
5. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Using a silicone spatula, add chickpea mounds to the pan and gently press to flatten into patties (rub a little oil on the spatula to prevent sticking), each about the width of a burger bun. Cook until golden brown and crisp, 3-4 minutes per side. Add more oil when flipping if needed. Transfer patties to a plate.
6. Meanwhile, halve and toast the brioche buns until golden. Spread softened butter onto the cut sides of the bottom buns. Spread the top buns with as much tangy mayo as desired. Fill buns with chickpea patties and tomato slices. Divide burgers and roasted potato wedges between plates. Sprinkle potatoes with remaining scallion greens and dill. Serve with remaining tangy mayo on the side for dipping.

Recipe Tips

FAQ

Can I bake the chickpea patties instead of frying?

Yes, you can bake them at 400°F for about 15 minutes, flipping halfway, but pan-frying gives a crispier exterior.

What can I use instead of tempura batter mix?

You can substitute with all-purpose flour or chickpea flour mixed with a little water to form a thick paste.

How do I store leftovers?

Store the patties and potato wedges separately in airtight containers in the fridge for up to 3 days. Reheat in a pan or oven to restore crispness.