Print

Vegan Curry Chickpea Burgers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One of the best veggie burgers I’ve ever had! Naturally gluten free and vegan, you will LOVE these chewy, flavorful chickpea burgers!

Ingredients

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

ASSEMBLY:

  • Sriracha Mayo
  • sliced avocado
  • sesame seeds
  • sliced jalapeño (super thin slices are the best)

toasted buns / salad greens

Instructions

  1. THE BURGERS: Add flax and 3 Tbsp. water to a small bowl. Mix and set aside to gel, about 10 minutes.
  2. 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.
  3. 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.
  4. Add cashews to the food processor, and pulse until broken into small pieces. Add it to the large bowl same bowl.
  5. 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.
  6. Heat a skillet over medium heat. Add your coconut oil, and cook each patty until browned. Flip, and cook until browned.
  7. 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.

Notes

*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 <em>and</em> oil them very well before throwing them on the grill. Let me know if you try this!

Find it online: https://www.fooduzzi.com/2017/06/vegan-curry-chickpea-burgers/

Pin It on Pinterest

Share This