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

These crispy chickpea burgers are a delicious twist on a classic favorite. Packed with fragrant curry powder, fresh scallions and dill, they’re pan-fried until golden and tender, then tucked into buttery toasted brioche buns. A tangy apricot-Dijon mayo and juicy tomato slices add the perfect finishing touch.

On the side, enjoy roasted potato wedges seasoned simply with salt and pepper, then sprinkled with scallion greens and dill for a fresh pop of flavor. This satisfying meal comes together in about 40 minutes and is sure to become a weeknight favorite.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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

Instructions

1. Adjust oven rack to 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 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 top rack until browned and tender, 20-25 minutes.
3. In a small bowl, whisk together mayonnaise, mustard, 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 and 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 (about ¼ teaspoon) and pepper. Divide mixture into two 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 about as wide as 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. Halve brioche buns and toast until golden. Spread softened butter onto cut sides of bottom buns. Spread top buns with desired amount of tangy mayo. Fill buns with chickpea patties and tomato slices. Divide burgers and potato wedges between plates. Sprinkle potatoes with remaining scallion greens and dill. Serve with remaining tangy mayo on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any starchy potato like Russet or Yukon Gold works well for wedges.

Can I make these burgers gluten-free?

Yes, substitute the tempura batter with a gluten-free flour blend and use gluten-free buns.

How do I store leftovers?

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