Spicy chickpea burger

Spicy chickpea burger

Based on 35 ratings

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

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How-To Videos

homemade-ketchup

Homemade ketchup

vegan-hamburger-buns

Vegan burger buns

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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