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Coles

  • Vegan

Serve up an easy family meal with this Curried vegan burger recipe. The mango chutney and yoghurt give a tasty hit of freshness everyone will love.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 1 hour chilling time)
Curried vegan burger

Ingredients

  • 400g can chickpeas, rinsed, drained
  • 420g can corn kernels, rinsed, drained
  • 425g can black beans, rinsed, drained
  • 1 tbs curry powder
  • 1 garlic clove, crushed
  • Olive oil spray
  • 4 wholemeal bread rolls, split, toasted
  • 2 tbs mango chutney
  • ⅓ cup (95g) Greek-style yoghurt
  • 40g baby spinach leaves
  • ½ continental cucumber, cut into ribbons
  • ½ small red onion, thinly sliced
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the chickpeas, corn and black beans on a plate lined with paper towel. Cover with another piece of paper towel and pat dry.
  2. Step 2

    Transfer the chickpea mixture to a food processor with the curry powder and garlic. Process until almost smooth. Season. Shape the chickpea mixture into 4 even patties and place on a baking tray. Cover and place in the fridge for 1 hour to chill.
  3. Step 3

    Heat a barbecue flat plate or chargrill on high. Spray the patties with oil and cook for 3 mins each side or until browned and heated through.
  4. Step 4

    Place the roll bases on serving plates. Combine the mango chutney and yoghurt in a small bowl. Top with spinach, patties, cucumber, chutney mixture, onion and roll tops. Serve with salad leaves.

Curried vegan burger

Curried vegan burger
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 1 hour chilling time)
Ingredients
  • 400g can chickpeas, rinsed, drained
  • 420g can corn kernels, rinsed, drained
  • 425g can black beans, rinsed, drained
  • 1 tbs curry powder
  • 1 garlic clove, crushed
  • Olive oil spray
  • 4 wholemeal bread rolls, split, toasted
  • 2 tbs mango chutney
  • ⅓ cup (95g) Greek-style yoghurt
  • 40g baby spinach leaves
  • ½ continental cucumber, cut into ribbons
  • ½ small red onion, thinly sliced
  • Mixed salad leaves, to serve
    Description

    Serve up an easy family meal with this Curried vegan burger recipe. The mango chutney and yoghurt give a tasty hit of freshness everyone will love.

    Method
    1. Step 1

      Place the chickpeas, corn and black beans on a plate lined with paper towel. Cover with another piece of paper towel and pat dry.
    2. Step 2

      Transfer the chickpea mixture to a food processor with the curry powder and garlic. Process until almost smooth. Season. Shape the chickpea mixture into 4 even patties and place on a baking tray. Cover and place in the fridge for 1 hour to chill.
    3. Step 3

      Heat a barbecue flat plate or chargrill on high. Spray the patties with oil and cook for 3 mins each side or until browned and heated through.
    4. Step 4

      Place the roll bases on serving plates. Combine the mango chutney and yoghurt in a small bowl. Top with spinach, patties, cucumber, chutney mixture, onion and roll tops. Serve with salad leaves.