Spicy chickpea burger

Step 1/ 8

• 40 g raw walnuts

• nonstick pan

Heat a nonstick pan over medium heat and toast walnuts until fragrant, approx. 3 – 5 min.; transfer to plate to cool.

Step 2/ 8

• ⅛ tbsp vegetable oil
• 13⅓ g shallots

• cutting board
• knife

Chop shallots. In the same hot pan over medium heat, add vegetable oil and shallots. Sauté until shallots soften and become fragrant, approx. 2 – 3 min. Transfer to another plate to cool.

Step 3/ 8

• ⅓ tbsp ground paprika
• ⅓ tsp chili powder
• ⅓ tbsp ground cumin
• salt
• pepper

• food processor

In a food processor, blend cooled walnuts with spices and a pinch of salt and pepper until finely ground.

Step 4/ 8

• 51⅔ g cooked brown rice
• 6⅔ g cilantro
• 12⅓ g panko bread crumbs
• ⅓ tbsp tomato paste
• 133⅓ g cooked chickpeas

Add cooked rice, shallots, cilantro, panko, tomato paste, and chickpeas. Pulse until combined but not smooth to retain a bit of texture. Taste and adjust seasonings.

Step 5/ 8

Divide into burger patties.

Step 6/ 8

• vegetable oil for greasing

• metal spatula
• grill pan or grill

Heat grill or grill pan over medium heat and coat lightly with oil. When hot, grill burgers for approx. 2 – 3 min. per side, flipping them carefully and adjusting heat as necessary so they don’t brown too quickly. If you’re using a grill, close lid.

Step 7/ 8

• 21⅔ g vegan ketchup
• 37⅔ g vegan mayonnaise
• hot sauce to taste

• mixing bowl

Meanwhile, mix together ketchup, mayonnaise, and a dash of hot sauce to taste and set aside.

Step 8/ 8

• lettuce for topping
• tomato for topping
• cucumber for topping
• vegan burger buns for serving

• serving plate
• cutting board
• knife

Slice other toppings and set them on a serving plate. Transfer burgers to a platter and toast buns. Serve burgers on buns topped with lettuce, cucumber, tomato slices, and sauce as desired.

Enjoy your meal!