Baba ghanoush is traditionally a paste made from eggplant, garlic, cumin, and spices. It is traditionally used as a spread or dip with flatbreads or crackers. In some countries, cooks add onions and tahini to the mix. For this recipe, I incorporated them right into the burger.
2 tablespoons (30 ml) sesame oil
12 ounces (340 g) peeled and cubed eggplant
2 tablespoons (30 g) minced garlic
8 ounces (227 g) diced onion
1 teaspoon cumin
Salt and pepper
1/2 cup (120 ml) vegetable broth
3/4 cup (72 g) TVP granules
1 cup (120 g) chickpea flour
Oil, for frying (optional)
Preheat the sesame oil in a skillet over medium-high heat. Add the eggplant, cook for about 5 minutes.
Add the garlic, diced onion, cumin, and salt and pepper to taste. Cook for 15 minutes, uncovered, turning occasionally.
Add the vegetable broth, then stir in the TVP. Cover and remove from the heat. Let stand for at least 10 minutes.
Uncover and stir in the flour. Mix very well.
Cover and refrigerate for at least 30 minutes, or even until the next day. The longer you leave it in the fridge, the more the flour will absorb the flavors of the mixture. In addition, refrigeration helps make the patties easier to form.
Preheat the oven to 350°F (180°C, or gas mark 4).
Form into 4 to 6 patties. Bake, uncovered, for 20 minutes, or until firm and just beginning to brown. Then, if desired, fry in oil for 2 to 3 minutes per side, until a nice golden crust forms.
YIELD: 4 TO 6 BURGERS
Other than the cooking of the peas, these tasty burgers come together quickly and easily. If you are really into curry, the way I am, feel free to double the amount listed in the recipe.
3 cups (705 ml) lightly salted water
1 cup (225 g) dried split peas
3 tablespoons (45 ml) sesame oil
1 tablespoon (6 g) curry powder
1 container (6 ounces, or 170 g) plain nondairy yogurt
1 cup (120 g) whole wheat flour
Salt and pepper
Olive oil, for frying (optional)
In a stockpot, bring the salted water and split peas to a boil, lower the heat to a simmer, and cook until the peas are tender, about 30 minutes, or until most of the moisture is absorbed. You can prepare the peas ahead of time if you prefer.
In a large bowl, combine the peas, sesame oil, curry powder, yogurt, flour, and salt and pepper to taste, and mash with your hands. Form into 4 to 6 patties.
Although you can bake these (350°F [180°C, or gas mark 4] for 15 minutes per side, covered in a foil tent), do yourself a favor and panfry them in olive oil for 3 to 5 minutes per side, or until a nice crispy, golden brown crust forms.
YIELD: 4 TO 6 BURGERS
A chapter full of burgers inspired by the Middle East just wouldn’t be complete without a recipe full of chickpeas and curry!
2 cans (30 ounces, or 840 g) chickpeas, drained and rinsed
1 tablespoon (15 g) minced garlic
2 tablespoons (32 g) tahini paste
1 tablespoon (15 ml) sesame oil
1 teaspoon green curry paste (you can use yellow curry powder for this as well, but it will be a bit milder)
1/2 cup (72 g) vital wheat gluten flour
Salt and pepper
1 cup (71 g) broccoli florets, steamed and chopped
Oil, for frying (optional)
In a mixing bowl, combine the chickpeas, garlic, tahini, oil, curry paste, flour, and salt and pepper to taste.
Using your hands, mash everything together as if your life depended on it. (Alternatively, you can use a food processor to mix the ingredients together. Just pulse a few times so that everything is combined but still a little chunky.)
After you’ve mashed everything, add the broccoli and gently combine so it is evenly distributed. If your dough seems too wet, add a little more flour. If your dough seems too dry, add a little more sesame oil. Refrigerate for at least 20 minutes to thicken up a bit.
Form into 6 to 8 patties and cook as desired. These taste good baked or fried. If frying, sauté for 4 to 5 minutes per side, until golden and crispy. If baking, use a baking sheet or baking pan covering with a foil tent to keep in the moisture, and bake for 15 minutes at 350°F (180°C, or gas mark 4), then flip and bake 15 minutes longer, or until firm and just beginning to brown. Or you can bake them for 15 minutes, and then fry them… mmmm.
YIELD: 6 TO 8 BURGERS
My world-traveling friends Lizzy and Tony have introduced me to many wonderful ethnic foods over the years. Going out to dinner or visiting their place for a home-cooked meal is always an exotic treat for the tastebuds. In fact, it was their love of exciting and out-of-the-ordinary cuisine that inspired me to make this lovely little lentil burger with international flair.
1/4 cup (48 g) dried red lentils*
1/4 cup (48 g) dried green lentils
1/4 cup (56 g) dried split peas
1 pound (454 g) red potatoes, skin on, cut into chunks
2 tablespoons (30 ml) sesame oil
1 yellow onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/4 to 1/2 cup (30 to 60 g) chickpea flour
Oil, for frying (optional)
Fill a large pot with salted water and add the lentils and split peas. Bring to a boil. Boil for 15 minutes, then add the potatoes. Boil for 15 minutes longer, or until the potatoes are fork-tender.
Meanwhile, heat the oil in a skillet and sauté the onion and garlic until translucent, 5 to 7 minutes. Add the cumin, coriander, garam masala, and turmeric, stir to combine, and sauté for 2 or 3 more minutes.
After the lentils and potatoes are done, strain and return them to the pot. Add the onion and garlic mixture. With a hand potato masher, mash all the ingredients together.
Let sit or refrigerate until cool, at least 20 minutes, or even overnight.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone mat, or spray with cooking spray.
Add the flour to the mixture, starting with 1/4 cup (30 g) and adding more if needed. Knead until the flour is well incorporated. Form into 8 patties and place on the prepared baking sheet.
Bake for 15 minutes per side, covered in a foil tent, until firm and warmed all the way through. These can also be fried, but I prefer them baked.
YIELD: 8 BURGERS
* If you can’t get red lentils, it’s okay—just use all green.
Two of my favorite ethnic foods are Mexican and Middle Eastern, so why not join the two in a burger? Genius, I say!
1 cup (114 g) masa harina flour (I like Maseca brand)
1 cup (198 g) fully cooked lentils
2/3 cup (160 ml) water
2 tablespoons (30 ml) olive oil, plus more for frying (optional)
1 teaspoon garam masala
1/2 teaspoon cumin
1/8 teaspoon sea salt
Freshly cracked black pepper
This couldn’t be easier. Mix all the ingredients together and form into 4 patties.
Panfry in oil (or you can use a little nonstick spray on a hot skillet) and fry for 3 to 5 minutes per side. You can also bake these, but they tend to dry out a bit, so be sure to use a foil tent and maybe even brush a little extra olive oil on them before baking. Bake at 350°F (180°C, or gas mark 4) for about 10 minutes per side.
YIELD: 4 BURGERS
Tabbouleh, tabouli, tabouleh, taboolee… however you wanna spell it, it spells YUM! It has a clean, light flavor that just tastes healthy. If you have a food processor, now is the time to use it.
3 cups (705 ml) water
1 cup (176 g) uncooked bulgur wheat
3 cups (180 g) finely chopped fresh parsley
1 large cucumber, seeded and diced (about 2 cups [270 g])
1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
1/4 cup (12 g) finely chopped mint leaves
1/2 cup (120 ml) olive oil
3 tablespoons (45 g) minced garlic
3 tablespoons (45 ml) lemon juice
Salt and pepper
1 recipe Tabbouleh Salad (above)
1 cup (120 g) whole wheat flour
3 tablespoons (24 g) cornstarch
2 tablespoons (30 ml) sesame oil (optional)
To make the tabbouleh salad: Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
Stop here and you have a very perfect tabbouleh salad. You don’t have to make it into burgers. I’m okay with that. It won’t hurt my feelings. Or you can reserve half as a salad and make the rest into burgers, which is what I usually do because this recipe yields 10 patties! (If you do this, just cut the remaining ingredients in half.)
To make the burgers: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.
Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!
YIELD: 10 BURGERS
If Wendy’s serves square burgers, why can’t I? I first made these burgers after returning home from a week in beautiful Ka’anapali on the island of Maui. I couldn’t get enough macadamia nuts and was making dishes with them daily. I love this burger because it tastes great as a sandwich, but also works great as a main dish, sans the bun.
12 ounces (340 g) extra-firm tofu, drained and pressed
1 cup (115 g) panko bread crumbs
2 tablespoons (12 g) yellow curry powder
1/3 cup (44 g) chopped dry-roasted macadamia nuts
1 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 can (14 ounces, or 414 ml) full-fat coconut milk
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone mat, or spray with cooking spray.
Carefully cut the tofu into 4 equal “steaks.”
In a shallow dish, combine the bread crumbs, curry powder, nuts, paprika, salt, and pepper. Pour the coconut milk into a separate shallow dish.
Dip the tofu into the coconut milk, and then dredge in the bread crumb mixture to coat. Repeat with the other 3 pieces and place on the prepared baking sheet.
Bake for about 30 minutes, or until firm and just beginning to brown.
YIELD: 4 BURGERS
I could totally sit on the couch, cuddled up under a warm blanket in my fuzzy slippers, watching the Lifetime channel, while popping samosa after samosa in my mouth. This burger is just like the real thing… sans the crust!
1 1/2 pounds (682 g) russet potatoes, washed (peeled if desired)
1 cup (160 g) diced onion
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 hot green chile pepper, such as a jalapeño, seeded and diced
3 tablespoons (45 ml) sesame oil
1 1/2 cups (200 g) fresh or frozen green peas
Salt and pepper
Olive oil, for frying
Bring a large pot of water to a boil. Cut the potatoes into chunks about 1 inch (2.5 cm). I like to leave the skins on, but that’s your call. Boil the potatoes until fork-tender. Drain and return to the pot.
Add the onion, ginger, coriander, garam masala, cumin, chile pepper, and sesame oil and mash with a hand masher or your hands. Carefully mix in the peas, trying not to smash them too much.
Form into 6 to 8 patties.
Panfry in plenty of oil for 3 to 5 minutes per side, or until a nice golden crispy crust forms.
YIELD: 6 TO 8 BURGERS
These may not be the ball shape you are used to, but they certainly do pop with all of the falafel flavors you know and love.
2 cups (480 g) fully cooked chickpeas (I use canned)
1 cup (235 ml) vegetable broth
1 cup (160 g) diced onion
2 tablespoons (24 g) potato starch dissolved in 1/4 cup (60 ml) water to make a slurry
1/3 cup (80 ml) olive oil, plus more for frying
1/2 cup (8 g) finely chopped fresh cilantro (or parsley [30 g] for you cilantro haters!)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons (30 ml) lemon juice
1 cup (120 g) whole wheat flour
1 1/2 to 2 cups (180 to 240 g) chickpea flour
Salt and pepper
Combine the chickpeas, vegetable broth, and onion in a large pot. Bring to a boil, lower the heat to a simmer, and simmer, uncovered, for 15 minutes.
Mix in the potato starch slurry, remove from the heat, and stir well to thicken. Transfer to a mixing bowl and mash with a fork or potato masher.
Add the 1/3 cup (80 ml) olive oil, cilantro, coriander, cumin, cayenne, lemon juice, whole wheat flour, 1 1/2 cups (180 g) of the chickpea flour, and salt and pepper to taste. Knead until a nice elastic dough is formed, adding some of the remaining 1/2 cup (60 g) chickpea flour, a little bit at a time, if your dough is too sticky.
Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment or a silicone mat.
Form into 6 patties and place on the prepared baking sheet.
Bake for 20 minutes, uncovered.
Preheat a pan with olive oil and panfry the baked burgers for 3 to 5 minutes per side to get a nice golden crispy crust. A panini press or tabletop electric grill (like a George Foreman) also works well as an alternative to frying after you bake it.
YIELD: 6 BURGERS
