|400 g||cooked chickpeas|
|120 g||raw walnuts|
|½ tbsp||vegetable oil (plus more for greasing)|
|1 tbsp||ground paprika|
|3 tsp||chili powder|
|1 tbsp||ground cumin|
|155 g||cooked brown rice|
|37 g||panko bread crumbs|
|1 tbsp||tomato paste|
|113 g||vegan mayonnaise|
|65 g||vegan ketchup|
|hot sauce to taste|
|lettuce for topping|
|tomato for topping|
|cucumber for topping|
|vegan burger buns for serving|
Heat a nonstick pan over medium heat and toast walnuts until fragrant, approx. 3 – 5 min.; transfer to plate to cool.
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.
In a food processor, blend cooled walnuts with spices and a pinch of salt and pepper until finely ground.
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.
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.
Meanwhile, mix together ketchup, mayonnaise, and a dash of hot sauce to taste and set aside.
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.