The perfect summer refreshment for a burger with a bit of spice.
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.
Divide into burger patties.
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.