Spicy chickpea burger

Based on 27 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g cooked chickpeas
120 g raw walnuts
½ tbsp vegetable oil (plus more for greasing)
40 g shallots
1 tbsp ground paprika
3 tsp chili powder
1 tbsp ground cumin
155 g cooked brown rice
20 g cilantro
37 g panko bread crumbs
1 tbsp tomato paste
113 g vegan mayonnaise
65 g vegan ketchup
hot sauce to taste
salt
pepper
lettuce for topping
tomato for topping
cucumber for topping
vegan burger buns for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
700
Protein
25 g
Fat
26 g
Carb
98 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.
    • 120 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.
    • ½ tbsp vegetable oil
    • 40 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.
    • 1 tbsp ground paprika
    • 1 tsp chili powder
    • 1 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.
    • 155 g cooked brown rice
    • 20 g cilantro
    • 37 g panko bread crumbs
    • 1 tbsp tomato paste
    • 400 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.
    • 65 g vegan ketchup
    • 113 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.