Spicy chickpea burger

Spicy chickpea burger

Based on 35 ratings
In app
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
133⅓ g
cooked chickpeas
40 g
raw walnuts
tbsp
vegetable oil (plus more for greasing)
13⅓ g
shallots
tbsp
ground paprika
1 tsp
chili powder
tbsp
ground cumin
51⅔ g
cooked brown rice
6⅔ g
cilantro
12⅓ g
panko bread crumbs
tbsp
tomato paste
37⅔ g
vegan mayonnaise
21⅔ g
vegan ketchup
hot sauce to taste
salt
pepper
lettuce for topping
tomato for topping
cucumber for topping
vegan burger buns for serving

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Utensils

nonstick pan, cutting board, knife, food processor, metal spatula, grill pan or grill, mixing bowl, serving plate

Nutrition per serving

Cal700
Fat26 g
Protein25 g
Carb98 g
  • Step 1/8

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

    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.
    • 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

    In a food processor, blend cooled walnuts with spices and a pinch of salt and pepper until finely ground.
    • tbsp ground paprika
    • tsp chili powder
    • 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

    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.
    • 51⅔ g cooked brown rice
    • 6⅔ g cilantro
    • 12⅓ g panko bread crumbs
    • 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.

    Divide into burger patties.

  • Step 6/8

    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.
    • 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

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

    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.
    • 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!

    Spicy chickpea burger

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