To prepare Chapli patty

• In a small mixing bowl combine flaxseed and water. Allow to sit for at least 5 minutes.
• In a skillet heat oil over medium-high heat. Add onions and jalapenos and cook until softened, about 3-5 minutes. Add the garlic, curry powder and garam masala and cook until fragrant, about 1 minute. Remove from heat and allow to cool.
• To a food processor add flax seed, onion mixture, beans, cilantro, salt, pepper and bread crumbs, and pulse to combine. Be sure not to overmix, mixture should be crumbly. Portion into 4oz patties and hold in freezer for 30 minutes. Remove and cook as directed or hold in cooler until service.

For mint and cumin mayonnaise

• In a mixing bowl, combine vegan mayonnaise, mint, green onions, garlic, cumin, salt and lime juice. Cover and reserve in cooler until needed.

• On a flat top or skillet on medium-high heat, add oil, and sear patty for 3-5 minutes on each side until patty is caramelized. Hold hot for service.

For masala fries

• Preheat fryer to 350°F. Fry fries for 5-7 minutes or until golden brown. In a small bowl, mix salt and garam masala until combined. Toss mixture with fries, hold hot for service.

To assemble

• Spread 1 tablespoon of mint and cumin mayo on each side of bun. Layer 1/2 cup spring mix, 1 tomato slice, chapli patty, 1 tablespoon mango chutney, 2 slices of red onion, and 3 pickle chips. Top with bun and serve with 1 cup of masala fries.