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Buddha Burger

Chef/owner Anneen DuPlessis,
Boon Burger Cafe

Buddha Patties
1 Tbsp olive oil
1 large onion, sliced
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
1/4 cube vegetable bouillon
2 Tbsp curry powder
1 Tbsp turmeric
1 tsp ground cumin
1 tsp hot pepper flakes
1/4 cup tomato paste
2 Tbsp water
2 x 540 ml cans chickpeas, drained and rinsed
2 cups cooked brown rice
1 cup dry bread or potato crumbs
1/4 cup brown rice flour
1/4 cup chopped fresh cilantro
2 Tbsp lemon juice
1 tsp salt

1 cup vegan mayonnaise
1 tsp crushed garlic
1 Tbsp curry powder
12 burger buns
1/2 cup peach chutney
1/4 cup thinly sliced red onion
1 tomato, sliced
1/2 cup arugula

Buddha Patties
1. In a large saucepan combine olive oil, onion, ginger, garlic, bouillon, curry powder, turmeric, pepper flakes, tomato paste and water. Cook over medium heat for 45 mins, stir often.
2. Remove from heat, add chickpeas, brown rice, bread crumbs, rice flour, cilantro, lemon juice and salt. Stir well.
3. Preheat oven to 375°F. Line a baking sheet with parchment paper, oil the paper.
4. Process 3 cups of mixture in food processor until smooth, this will act as ‘glue’. Return to unprocessed burger mix, stir.
5. Shape in 12 patties, arrange on baking sheet. Bake for 15 mins, flip patties, return to oven for 15 more mins.
6. When done patties will have begun to set firm and the edges will be golden. Serve hot out of the oven or reheat.

1. Whisk together vegan mayo and curry powder.
2. Spread buns with curry mayo.
3. To the bottom bun in the following order add veggies, tomato, patty, chutney and top bun.

Yield 12 servings

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