Name: Mediterranean-Indian Spiced Burger Stack with Greek Yogurt Aioli and Crispy Laugen Baguette
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup dried chickpeas (soaked overnight and cooked, or 1 can canned); 0.5 cup brown lentils (cooked until tender); 2 slices bread (torn into breadcrumbs); 1 egg (beaten); 3 tablespoons olive oil (divided); 2 tablespoons butter; 4 cloves garlic (minced); 1 teaspoon paprika; 1 teaspoon black pepper; 1 teaspoon salt; 0.5 teaspoon garlic powder; 1 tablespoon fresh herbs (oregano, basil, thyme mixed); 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 0.5 cup Philadelphia cream cheese (softened); 0.75 cup Skyr (Icelandic yogurt); 2 tablespoons honey; 1 cup mixed vegetables (diced bell peppers, onions, zucchini); 0.5 cup pickles (diced); 2 tablespoons marmalade (apricot or orange); 1 laugen baguette (sliced lengthwise); 0.5 cup mozzarella cheese (shredded); 2 tablespoons fruit juice (optional, for glaze); Salt and pepper to taste

Mediterranean-Indian Spiced Burger Stack with Greek Yogurt Aioli and Crispy Laugen Baguette

A bold fusion masterpiece combining an Indian-spiced chickpea and lentil patty with Mediterranean herbs, topped with creamy Greek yogurt and Philadelphia cheese aioli, crispy pickled vegetables, and served on a toasted French laugen baguette. This dish marries the bold spice profiles of Indian cuisine with Italian pasta elements, American burger culture, French technique, and Mediterranean freshness.

70 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour5/10

Umami6/10

Spicy2/10

🥄 Texture

Crispy toasted laugen baguette exterior gives a firm crunch while the chickpea-lentil patties are golden and slightly crisp outside with a chunky, tender interior. Creamy Greek-Philadelphia aioli and melted mozzarella add rich creaminess, and the pickled vegetables and sautéed veg provide bright, snappy contrast.

👃 Aroma

A garlicky, herb-forward aroma with buttery toasted bread and warm paprika; underlying savory soy/browned notes from the patties and a faint sweet-tang from balsamic and marmalade. The overall scent is a balanced mix of Mediterranean herbs, gentle caramelized vegetables, and tangy pickles.

🍷 Pairs Well With

A crisp dry Riesling or a light pilsner/pale lager to cut the richness and complement the sweet-tangy notes; alternatively sparkling water with lemon for a non-alcoholic option.

🥗 Side Dishes

Greek salad with cucumber, tomato, red onion and oregano; hand-cut fries or baked sweet potato wedges; a small bowl of tzatziki or a simple fennel and apple slaw to echo the tang and add freshness.

Ingredients(24 items)

11 cup dried chickpeas (soaked overnight and cooked, or 1 can canned)

20.5 cup brown lentils (cooked until tender)

32 slices bread (torn into breadcrumbs)

41 egg (beaten)

53 tablespoons olive oil (divided)

62 tablespoons butter

74 cloves garlic (minced)

81 teaspoon paprika

91 teaspoon black pepper

101 teaspoon salt

110.5 teaspoon garlic powder

121 tablespoon fresh herbs (oregano, basil, thyme mixed)

132 tablespoons soy sauce

141 tablespoon balsamic vinegar

150.5 cup Philadelphia cream cheese (softened)

160.75 cup Skyr (Icelandic yogurt)

172 tablespoons honey

181 cup mixed vegetables (diced bell peppers, onions, zucchini)

190.5 cup pickles (diced)

202 tablespoons marmalade (apricot or orange)

211 laugen baguette (sliced lengthwise)

220.5 cup mozzarella cheese (shredded)

232 tablespoons fruit juice (optional, for glaze)

24Salt and pepper to taste

Instructions

Prepare the patties: Drain and mash the cooked chickpeas with a fork until 70% chunky. Mix in cooked lentils, breadcrumbs, beaten egg, 1 tablespoon olive oil, soy sauce, paprika, black pepper, salt, garlic powder, and fresh herbs.

Form the mixture into 4 patties (approximately 0.5 inch thick). Refrigerate for 30 minutes.

Create the Greek-Philadelphia aioli: Whisk together softened Philadelphia cream cheese, Skyr yogurt, honey, 1 tablespoon balsamic vinegar, minced garlic, and a pinch of salt and pepper. Set aside.

Prepare the pickled vegetable topping: Combine diced pickles, marmalade, 1 tablespoon olive oil, and a splash of fruit juice. Let sit for 10 minutes to marinate.

Sauté the fresh vegetables: Heat 1 tablespoon olive oil and butter in a pan over medium-high heat. Add diced mixed vegetables and cook for 5-7 minutes until tender-crisp. Season with salt, pepper, and garlic powder. Set aside.

Cook the patties: In the same pan, heat 1 tablespoon olive oil over medium heat. Cook the chickpea-lentil patties for 4-5 minutes per side until golden brown and crispy. Top each patty with mozzarella cheese in the last minute of cooking and cover to melt.

Toast the laugen baguette: Brush the cut sides with butter and toast in a separate pan or oven at 400°F (200°C) for 3-4 minutes until crispy and golden.

Assemble the stack: Spread a generous layer of Greek-Philadelphia aioli on the bottom half of the laugen baguette. Layer with sautéed vegetables, then place the cheese-topped chickpea patty on top.

Add the pickled vegetable mixture on the patty and drizzle with any remaining aioli.

Top with the upper half of the laugen baguette. Serve immediately while warm.