On today's segment of Leftover Hacks, we are here for whoever — no judgements! — might be staring down a refrigerator stocked with only the bits remaining from last night's takeout as ingredients for dinner today. Fear not: The Eater team has the tips and tricks you need to make something delicious out of whatever you've got. Order Indian food to eat on the couch while watching election coverage last night? Transform your chana masala into a fully loaded veggie burger with just a few simple steps. Watch the video above to see the recipe in action, or follow along with it below.
Chana Masala Veggie Burger
Note: Play this recipe by ear, and taste as you go; like snowflakes, no two containers of leftovers are the same. Adjust to your preferences!
Using an immersion blender, food processor, regular blender, or heavy wooden spoon and some elbow grease, mash your leftover chana masala in a large bowl until most of the chunks have been smoothed out (some remaining chunks are great).
To the chana masala mash, fold in leftover cooked rice, breadcrumbs, and chopped parsley, mixing until a drier and more maleable dough forms.
Using your hands, make a patty from the chana masala mix. Fry the patty in a pan over medium-high heat with a little bit of oil until lightly browned on both sides. If you're a perfectionist like we are, you can also use a cookie- or biscuit-cutter to make your burger perfectly round.
In a small bowl, mix together yogurt (either from your fridge or leftover yogurt sauce from your meal) and whatever leftover sauces you may have: Meethi chutney works wonderfully, but the minty, cilantro-y sauce often served alongside samosas is also great.
Assemble the burger by topping a toasted bun with a spread of the yogurt sauce, the cooked burger, a few thin slices of red onion, and the greens of your choosing.
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