Spicy chickpea burger

Spicy chickpea burger

22 ratings

Jeanne, student


„I love how well these vegan burgers stay together on the grill and their subtle spiciness.“

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
1 bunch
cilantro
37 g
panko bread crumbs
1 tbsp
tomato paste
113 g
vegan mayonnaise
65 g
vegan ketchup
hot sauce to taste
salt and pepper
lettuce for topping
tomato for topping
cucumber for topping
vegan burger buns for serving
Metric
Imperial
  • 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
  • 1 bunch cilantro
  • 37 g panko bread crumbs
  • 1 tbsp tomato paste
  • 113 g vegan mayonnaise
  • 65 g vegan ketchup
  • hot sauce to taste
  • salt and pepper
  • lettuce for topping
  • tomato for topping
  • cucumber for topping
  • vegan burger buns for serving

Utensils

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

Enjoy with

Moscow Mule
The perfect summer refreshment for a burger with a bit of spice.

Nutrition per serving

Cal
700
Protein
25g
Fat
26g
Carb
98g

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 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 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 and 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 cooked brown rice
  • 1 bunch cilantro
  • 37 panko bread crumbs
  • 1 tbsp tomato paste
  • 400 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 vegan ketchup
  • 113 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.