Indian Veggie Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Burger mixture
3 cans chickpeas (12 ounce), drained
2 eggs
1 cup of cornmeal
3 tablespoon curry power
3 tablespoon Garam massala
3 tablespoon freshly grated ginger
1/4 cup finely minced white onion
2 teaspoon of hot sauce
2 tablespoons of butter, melted
1 tablespoon of kosher salt
1 tablespoon freshly cracked pepper
1.5 can tomato soup (12 ounce cans)
3/4 cup of heavy cream cream
1 cup chopped cilantro
2 teaspoon of cinnamon
2 teaspoon of kosher salt
1 teaspoon freshly cracked pepper
6 hard crusty rolls
oil for the grill



Mix Burger ingredients in food processor. Make 6 patties. Set to the side. Place small saucepan on grill. Low heat side. Combine sauce ingredients. Cook for about 20 mintues. Then place burgers on grill for approximately 8 mintues on each side. Until heated through. Place generous amount of sauce on bottom and top of rolls. Serve! Yum.