[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Flaxseed Meal for these Vegan Curry Chickpea Burgers.]
“!!!!!!!!” – my exact thought as I tasted these burgers for the first time.
Curry is one of those things that I never really knew I liked until about two years ago. I tried it at a restaurant with Mark (it was a vegan restaurant, and they had Pumpkin Curry on the menu), and I was a bit…apprehensive.
It sounded delicious – full of veggies, spiced with cinnamon and nutmeg, and served with brown rice on the side -, but curry was a totally new flavor for me.
When it came to the table, woah. It smelled delicious and it tasted even better. Thus began my curry-fueled obsession.
We’ve done curry twice here on Fooduzzi – once in this bonkers cauliflower salad, and another in this sweet potato noodle bowl. Both are fab, but I have to say that this burger recipe might be my fave.
When I brought it in for Mark to try, he totally flipped his lid. AND he compared it to his very favorite Vegan Cheesy Zucchini Roll-Ups.
You know it’s a winning recipe when it passes the boyfriend test with flying colors.
SO. Let’s chat burger construction shall we? I modeled this recipe after these Italian-Style Chickpea Burgers I posted last year, and it worked perfectly.
You know how you can get a veggie burger, and it’s flimsy, flavorless, and pretty disgusting? Yeah, these are so not like that. The base is a mixture of chickpeas, cashews, and oat flour, and that trio makes for the BEST textured veg burgers ever. Chewy, dense, perfect.
For binding power? A flax egg! Have you ever made a flax egg before? It’s a vegan egg substitute powerhouse, and it couldn’t be simpler. You mix 1 Tbsp. Bob’s Red Mill Ground Flaxseed Meal with 3 Tbsp. water and then let it sit while you mix up the rest of the ingredients. Once you add it to your burger concoction, it all comes together in a beautiful sticky mixture, perfect for shaping into cute little patties.
As for the flavor? These burgers are totes bringing it. Ginger, garlic, onion, curry powder (I <3 the stuff from Trader Joe’s), turmeric, soy sauce, cilantro, Sriracha…the gang’s all here. The balance is perfect, and you get a nice mix of sweet, savory, herby, and rich. Yum yum.
AND the toppings. We’re doing it up with avocado, jalapeño (sliced suuuuper thin), and Vegan Sriracha “Mayo.” Obsessed with this combo so so much.
You guys will LOVE these burgers! And I highly suggest you add them to your 4th of July celebration menu. Yes, yes, 100% plant-based yes.
Vegan Curry Chickpea Burgers
|Prep:||Cook:||Yield: serves 6 people||Total:|
One of the best veggie burgers I've ever had! Naturally gluten free and vegan, you will LOVE these chewy, flavorful chickpea burgers!
- For the burgers:
- 1 Tbsp. ground flax (I use and recommend Bob's Red Mill)
- 3 Tbsp. water
- 3/4 cup diced sweet white onion
- 2 large cloves garlic, pressed or minced
- 1 Tbsp. minced ginger
- 1 15-oz. can chickpeas, rinsed and drained
- 1/2 cup roughly chopped cashews
- 1 and 1/2 tsp. curry powder
- 1/2 tsp. turmeric
- 2 Tbsp. coconut aminos / soy sauce / tamari
- 1/2 Tbsp. honey / agave
- 1 Tbsp. minced cilantro
- small squeeze of Sriracha
- salt + pepper
- 1/2 cup + 1 Tbsp. oat flour
- 2 Tbsp. coconut oil
- For assembly:
- Sriracha Mayo
- sliced avocado
- sesame seeds
- sliced jalapeño (super thin slices are the best)
- toasted buns / salad greens
- THE BURGERS: Add flax and 3 Tbsp. water to a small bowl. Mix and set aside to gel, about 10 minutes.
- Meanwhile, add onion to a small saucepan over medium heat with a drizzle of olive oil. Season with salt and pepper, and sauté until translucent, 3-5 minutes. Add ginger and garlic, and sauté for another 30 seconds - 1 minute. Transfer to a large bowl.
- Add chickpeas to a food processor, and pulse until broken into small pieces. It should look like rice/riced cauliflower. Add it the same large bowl.
- Add cashews to the food processor, and pulse until broken into small pieces. Add it to the large bowl same bowl.
- Add curry powder, turmeric, coconut aminos, honey, cilantro, Sriracha, a healthy dose of salt and pepper, and the flax-water mixture, and mix to combine. Add oat flour and mix until combined. The mixture will be slightly tacky, but easily shaped into a patty with wet hands. If it's too wet, add more oat flour 1 Tbsp. at a time. Shape into 6 patties*, wetting your hands slightly between forming each patty.
- Heat a skillet over medium heat. Add your coconut oil, and cook each patty until browned. Flip, and cook until browned.
- ASSEMBLY: Spread Sriracha Mayo on both sides of your toasted bun (I toasted mine in coconut oil). Top with a patty, avocado, sesame seeds, and jalapeño. Devour. Alternatively, you can serve these burgers over a salad! So good.
*My patties were a bit small for my buns. Mark and I didn't mind, but if that's something that will bother you, measure your buns and make your patties that big. :)
P.S. I've never tried it, but I kind of think you could grill these patties. I'd stick them in the fridge to firm up a bit and oil them very well before throwing them on the grill. Let me know if you try this!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
Join the Fooduzzi Fam!
I'll send you healthy takes on classic recipes, delectable recipe roundups, and more updates on my growing blog. You'll also receive a free eCookbook featuring my best recipes!