Chapli Pinto Burger with Masala Fries

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 16.96 ounces

Ingredients

Chapli Patty
1/4 cup ground flax seeds
3/4 cup water
2 tablespoons canola oil
2 cups yellow onion, small dice
1/4 cup jalapeno peppers, chopped
2 tablespoons garlic cloves, peeled, minced
2 tablespoons curry powder, mild
1 tablespoon Garam Masala powder
8 cups pinto beans, canned, drained, rinsed
1/2 cup cilantro, fresh, chopped
1 tablespoon Kosher salt
1 tablespoon black pepper, ground
2 cups Panko bread crumbs
3/4 cup canola oil

Mint and cumin Mayonnaise
1 1/2 cups vegan mayonnaise
1/3 cup mint, fresh, chopped
1/3 cup green onions, sliced thinly on bias
1/4 cup garlic cloves, peeled, minced
1 tablespoon cumin, ground
1 1/2 teaspoons Kosher salt
3 tablespoons lime juice

Masala fries
12 cups French fries, regular cut, frozen
2 tablespoons Garam Masala powder
2 1/2 teaspoons Kosher salt

For service
12 hamburger buns, white, sliced
3/4 cup mango chutney
6 cups spring mix
12 tomatoes, 1/4″ slice
1 1/2 cups red onions, sliced
1 1/2 cups dill pickles, sliced

Preparation

1. For Chapli Patty – In a small mixing bowl, combine flaxseed and water. Allow to sit for at least 5 minutes.
2. In a skillet, heat 2 tablespoons of oil over medium-high heat. Add onions and jalapenos and cook until softened, about 3-5 minutes. Add garlic, curry powder and Garam Masala, cook until fragrant, about 1 minute. Remove from heat and allow to cool.
3. To a food processor, add flax seed, onion mixture, pinto beans, cilantro, salt, black pepper and Panko bread crumbs and pulse to combine. Be sure not to overmix. Mixture should be crumbly. Portion into 4 ounce patties and hold in freezer for 30 minutes. Remove and cook as directed or hold in cooler until service.
4. On a flat top or skillet on medium-high heat, add 3/4 cup oil and sear patty for 3-5 minutes on each side until patty is caramelized. Hold hot for service.
5. For mint and cumin mayonnaise – In a mixing bowl, combing vegan mayo, mint, green onions, garlic, cumin, salt and lime juice. Cover and reserve in cooler until needed.
6. For Masala fries – Preheat fryer to 350°F. Fry fries for 5-7 minutes or until golden brown. In a small bowl, mix salt and garam masala until combined. Toss mixture with fries. Hold hot for service.
7. For assembly – Spread 1 tablespoon of mint an cumin mayo on each side of bun. Layer 1/2 cup spring mix, 1 tomato slice, chapli patty, 1 tablespoon mango chutney, 2 slices of red onion and 3 pickle chips. Top with bun and serve with 1 cup of masala fries.

Nutrition information

Calories: 866 Total Fat: 36g Saturated Fat: 4g Trans Fat: 0g Carbohydrate: 116g Fiber: 14g Total Sugars: 14g Protein: 24g Sodium: 1,831mg