Chana Masala Burgers
2 medium russet potatoes (1 pound)
1 medium onion, cut into 1-inch pieces
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup tomato paste
1–2 tablespoons seeded and finely chopped fresh jalapeno chile
1 tablespoon ground flaxseed
1 tablespoon snipped fresh cilantro (optional)
2 teaspoons chana masala seasoning
1 teaspoon cumin seeds
1 teaspoon mango powder
1 teaspoon Date Paste
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground turmeric
Sea salt, to taste
8 whole grain hamburger buns, split and toasted
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Prick the potatoes with a fork. Place potatoes on the prepared baking sheet. Bake 40 to 60 minutes or until tender. Let the potatoes cool until ready to handle. Peel and coarsely mash.
Meanwhile, place onion in a food processor. Cover and process until smooth. Add garbanzo beans; cover and pulse a few times to break up beans, leaving some intact. Transfer mixture to a large bowl. Stir in the tomato paste, jalapeno, flaxseed, cilantro, chana masala seasoning, cumin seed, mango powder, Date Paste, ginger, garlic, and turmeric; add potato. Using gloved hands, mix well, seasoning with salt.
Divide the mixture into 8 portions, shape each portion into a patty and place on the prepared baking sheet.
Bake patties 20 to 25 minutes or until bottoms are firm and crisp. Cool 10 minutes. Turn patties over and bake 20 to 25 minutes more or until heated through and lightly browned. Cool 10 minutes more or until firm.
Serve burgers in buns with lettuce, tomato and onion slices, pickles, ketchup, and/or mustard.