Gluten-Free Turmeric Samosa Burgers

• Course Lunch
• Cuisine American, Memorial Day

Prep time

Cook time

Servings

Ingredients

• 1 tsp Oil
• 1/2 small onion, finely chopped
• 1/2 cup Red Pepper finely chopped
• 2 cloves garlic crushed
• 1" piece fresh ginger peeled and finely grated
• 1 to 1 1/2 tsp curry powder
• 1/4 tsp Turmeric
• 3 3 large yellow potatoes, such as Yukon Gold, peeled boiled and drained
• 1 carrot peeled, finely chopped, boiled and drained
• 1/4 cup Frozen Peas thawed and drained
• 2 to 3 tbsp bread crumbs
• 1/4 cup cilantro leaves finely chopped (optional)
• Salt and Pepper to taste
• For the turmeric yogurt:
• 1/2 cup unsweetened plant-based yogurt
• 1/2 tsp Turmeric
• 1 tsp lemon juice
• 1 tsp fresh mint leaves finely chopped
• 1 tsp fresh cilantro leaves finely chopped
• 1 1/2 to 2 tsp Sugar
• To serve:
• 6 gluten-free hamburger buns
• 1 tsp Oil
• 4 leaves green lettuce
• 4 slices tomato
• 1/2 cup finely shredded purple cabbage

Instructions

1. Preheat oven to 350°F.
2. Make the patties. In a large pan, sauté the onion and pepper in oil until softened, approximately 5 minutes.
3. Add garlic, ginger and spices and continue cooking 2 minutes. Set aside.
4. In a large bowl, roughly mash the cooled potatoes. Add carrots and onion mixture and continue mashing, leaving a bit of texture. Add the peas, bread crumbs, cilantro, salt and pepper and gently toss to combine.
5. Divide the mixture into 6 equal balls and form into patties.
6. Place them on a parchment covered cookie sheet and bake until the bottom side is golden brown, approximately 20 minutes.
7. Gently flip and continue cooking until the second side is golden brown, an additional 15 minutes.
8. Make the turmeric yogurt sauce. Combine all the ingredients in a small bowl and set aside.
9. To serve, oil the buns and place them in the oven until warmed through, approximately 5 minutes.
10. Place patties on buns, top with vegetables and yogurt sauce. Serve immediately.