In a large bowl, coarsely mash the chickpeas with a fork. Keep aside.
In a small skillet, heat the oil. Add the onions and green chilies and saute for 2 minutes till soft.
Add the ginger and garlic paste and fry again till the raw smell goes, about 1 minute.
Stir in the turmeric, garam masala and coriander powders and saute for a minute more.
Add this to the mashed chickpeas along with the grated carrots, powdered oats, chaat masala, coriander leaves and salt to taste.
Mix well to combine all the flavors.
Make 2 to 3 inch patties depending upon your preference and chill in the refrigerator for at least half an hour.
Just before making the burgers, heat a skillet and add enough oil to shallow fry the patties.
Add the patties and fry on each side till crisp and golden brown.
Place on paper towels to soak the excess oil.
Serve warm or cold on a toasted burger bun with tomatoes, lettuce, onions, green coriander chutney, McDonald’s burger sauce (recipe below) and any other fixings you like.
Note:
If you prefer, you can also bake these patties for a healthier version at 350 F for about 10 to 15 minutes.
Additional vegetables like peas, beans or even beetroot can be added to the patties.
RECIPE FOR McDonald's type burger sauce: In a small bowl, blend 1/2 up mayonnaise, 2 to 3 teaspoons tomato ketchup (if you want a spicy sauce, use tomato chilli sauce or Sriracha sauce), 2 teaspoons finely chopped red onions and if you have a bottle of dill pickles, stir in 1 to 2 teaspoons of brine or juice from the bottle. Mix well, and enjoy as a topping for the burgers!
