Roasted Garlic Chickpea Burger with Mango-Pineapple Chutney

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


2 medium-sized garlic bulbs
1 large, ripe mango, peeled, pitted, and -finely chopped
1(8-ounce) can pineapple chunks, -drained, and roughly chopped 1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
2 teaspoons finely grated fresh ginger
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup textured vegetable protein (the -dried form)
1(15.5-ounce)can chickpeas, undrained
2 tablespoons Colavita Extra Virgin -Olive Oil
3/4 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1 tablespoon ground curry powder
2 teaspoons ground chili powder
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup seasoned bread crumbs
Vegetable oil, for brushing grill rack
6 pieces of naan bread,(or pita bread, -or flatbread) split into 2 even pieces
3 tablespoons Colavita Extra Virgin -Olive Oil



1. Prepare a low to medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-low. 2. Wrap the garlic bulbs in a small piece of foil. Place the garlic in a small fireproof skillet, place skillet on grill, and cover grill. Roast the garlic for 25 minutes, until bulbs are soft. Remove skillet from fire, and unwrap garlic bulbs from foil, carefully. When bulbs are cool enough to handle, remove cloves from bulbs, peel the cloves, and set aside. 3. While the garlic is roasting, make the chutney. In a medium-sized bowl, combine mango, pineapple, 1/2 cup red onion, 1/2 cup bell pepper, ginger, honey, salt, pepper, and stir well to combine. Cover and refrigerate chutney, until ready for use. When ready to use, drain off some of the liquid. 4. To make the patties, in a large bowl, combine, roasted garlic cloves, textured vegetable protein, canned chickpeas(UNDRAINED), 2 tablespoons olive oil, 3/4 cup red onion, 1/2 cup bell pepper, curry powder, chili powder, salt, pepper, and stir well to combine. Transfer the mixture to a food processor fitted with a blade. Pulse the mixture until finely minced and well blended. Place the mixture back into the bowl, and refrigerate the mixture for 20 minutes. 5. Remove bowl from refrigerator. Stir in bread crumbs thoroughly. Form the mixture into 6 equal patties, approximately 4×4 inches wide and 3/4 of an inch thick. Place patties on a small sheet pan. Brush the grill rack with vegetable oil. Using a spatula, transfer the patties to the grill, and cover the grill. Cook for 6-8 minutes, and flip the patties over carefully, using a spatula. Cook for an additional 6-8 minutes, until patties are golden brown.(Lower heat and slower cooking is important for the burgers to cook perfectly.) Remove patties from grill and transfer to a platter. Cover the platter with foil and allow to rest for 5 minutes. Brush the bottom sides of the naan bread pieces with the 3 tablespoons olive oil. Place the naan bread, bottom sides down, on the grill to toast, about 2 minutes. To assemble the burgers, place the patties on the toasted naan bread halves. Add a generous spoonful of the chutney over the patties. Place the other toasted naan bread halves on top, to cover.