Aloo Gobi Burger

Aloo Gobi Burgers

by Cathy Katin-Grazzini

Indian spices and traditional aloo gobi vegetables define this tasty burger. Tender and fragrant with South Asian herbs and spices. Serve as full-sized burgers, tidy sliders, or as petite appetizers on any occasion. Topped here with a fruity Indian chutney, tofu mayo, and scallion.

Makes 6-8 burgers, depending on size | Prep time 45 minutes | Cook time 30 minutes

Ingredients

• 2 full cups cauliflower florets, steamed • 2 full cups potato, cubed and steamed • ¾ cup carrot, 1-inch slices and steamed • 1 small red onion, slivered • 3 cloves garlic, minced • 1-inch fresh ginger, minced • 1-2 small green Thai chili, sliced thinly • 2 Tablespoons besan (chana dal flour) or chickpea flour • 2 Tablespoons chia seeds, freshly ground • 1 cup frozen green peas, defrosted • 1 bunch scallion, thinly sliced • 1 small bunch of cilantro, lower stems removed • Up to ¼ cup Shiro (mild, white) miso paste, or to taste

Spice Blend

• 4 black peppercorns • 1 teaspoon cumin seed • 1 teaspoon black mustard seed • 1 teaspoon coriander seed • 6 to 8 fresh curry leaves • 1 teaspoon freshly ground hing (asafoetida) • 2 teaspoons ground turmeric • Pinch cayenne (optional) Garnish Options: Vegan mayonnaise, a fruity Indian chutney, torn cilantro leaves, scallion, Thai chili slices

Directions

1) Prep and steam the diced potato, carrots, and cauliflower separately (they cook in under 10 minutes), until each is just fork tender but still intact. Do not overcook the cauliflower especially, which can easily become waterlogged. 2) Heat the cumin seed mustard seed, coriander seeds, peppercorns, and curry leaves in a small skillet with your nose

poised above it. As soon as the aroma of the spices reaches your nose, transfer the herb and spices from the pan to a coffee or spice grinder to halt cooking. These spices can burn in a flash, and if they do, they become too bitter to use. In that case, it’s best to start over. Once cool, grind the contents into a fragrant blend. Transfer to a bowl and stir in the turmeric, hing, and cayenne, if using. 3) Heat a large skillet over medium heat for 3 minutes. Add the onion and sauté it dry until it releases its water and begins to darken the pan, in about 2 minutes. Deglaze the pan with 2 tablespoons of water, scraping up the adhered sugars from the pan. Add the garlic, ginger, and Thai chili. Cook for 2 minutes, adding another spoonful of water if the mix becomes dry. 4) In a food processor, combine sauteed aromatics, a teaspoon of the ground spice blend (save the rest for another dish), ground chia, chickpea flour, and steamed cauliflower and carrot. Pulse just a few times to combine for a coarse mix. 5) Transfer to a large bowl. Add the potatoes and with your fingers, break them up lightly to combine. Add 2 tablespoons of the miso paste, mixing it well to distribute it throughout. Stir in the peas, scallion, and chopped cilantro. Taste and correct the seasonings as you like, adding more miso or spice blend or cayenne to suit your tastes. 6) Preheat oven to 400°F. 7) Shape into patties with your hands or a ring mold. Bake on parchment paper for 20 minutes, flip, bake another 10 minutes.

If they seem too fragile to flip without breaking, cook instead on one side for 25 to 30 in total. The burgers are ready when they are golden and fragrant.

Garnish as desired.