If this doesn’t get you mucho excited for summer, I don’t know what will.
In theory, I love veggie burgers.
Toppings for days, delectable sauces, toasty buns, and a thick and chewy burger 👈 pretty much the best thing ever, right?
Right. But does it turn out that way all the time? Not so much.
While the toppings, sauces, and buns are usually fine, your regular ol’ veggie burger typically falls flimsy and flat. Bleh.
You may recall that we ended up at by CHLOE. when I went to Boston a few weeks ago. There, we had some veggie burgers. Mushy, mediocre, very…meh veggie burgers.
The toppings? Awesome. Liz ordered a Guacamole Burger that was full of salsa, guac, tortilla chips, and more. Fab idea.
But the actual burger in the mix? Totally a letdown IMO.
This subpar burger experience got me thinking: why can’t we have epic toppings and an equally (if not more) epic burger?
Well, friends. We can! And we shall!
Vegan Guacamole Crunch Burgers. MY new favorite thing at the moment. Super easy to throw together, and way way delicious and satisfying.
Is there anything more satisfying than sinking your teeth into a good burger? No way, josé.
I based these chickpea-based burgers off of my Vegan Curry Chickpea Burgers, which, not to toot my own horn or anything, Mark constantly calls his “favorite vegan burger of all-time.”
And it’s because: 1. the flavors and 2. the texture. This ain’t no flat, lifeless veggie burger. Nada. They are chunky and “meaty” and chewy and perfect in every way. That’s thanks, in part, to the addition of cashews (you can also use almonds) to the mix. They soften just enough, but they add a wonderful chewiness to the burger that makes it so…burgery. I love it!
So we piggy-backed off of that recipe with some Mexican flavors like cumin, chili powder, smoked paprika, and dried oregano. Form into patties and set aside.
Then, the creme de la creme: the toppings.
Are you ready for this? Toasted buns, vegan chipotle aioli, tomato, lettuce, guacamole, and…potato chips. Yeah, kind of overboard, but MAN. So good. The crunch of those chips? Totally unnecessary and necessary in every way. Not sponsored, but I am hella obsessed with these (affiliate link). Plus, they’re pretty!
You will love these burgers. Like so much.
I mean, how could you pass up an excuse to eat chips and burgers together for dinner? I know I surely couldn’t.
Vegan Guacamole Crunch Burgers
|Prep:||Cook:||Yield: 5-6 burgers||Total:|
A simple, hardy, chewy veggie burger made from chickpeas, cashews, and spices! Add your favorite toppings like guacamole, chipotle cream sauce, and potato chips! Naturally vegan and gluten free.
- 1 Tbsp. ground flax
- 3 Tbsp. water
- 2 Tbsp. olive or avocado oil, divided
- 3/4 cup diced sweet white onion
- 2 large cloves garlic, pressed or minced
- 1 15-oz. can chickpeas, rinsed and drained
- 1/2 cup roughly chopped cashews or almonds
- 1 and 1/2 tsp. cumin
- 1 and 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- a few dashes hot sauce
- salt + pepper
- ~1/2 cup oat flour (GF if necessary)
- 5-6 toasted buns
- Easy Vegan Chipotle Crema
- guacamole - your favorite recipe or this one
- red onion, sliced thin
- your favorite [vegan] potato chips
- sliced tomato
- 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 1 Tbsp. olive oil. Season with salt and pepper, and sauté until translucent, 3-5 minutes. Add 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 cumin, chili powder, smoked paprika, oregano, hot sauce, 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 5-6 patties, wetting your hands slightly between forming each patty. I like making my patties more flat and round so that they fill up the entire bun. You can also make them more short and stout - up to you!
- Heat a skillet over medium heat. Add 1 Tbsp. oil, and cook each patty on one side until browned. Flip, and cook until browned on the other side.
- ASSEMBLE: Toast your buns with a bit of oil in a pan over medium-low heat. Spread a healthy dose of chipotle crema on the bottom bun. Add your patty. Top with guac, lettuce, red onion, tomato, and lots of crunchy potato chips. Devour!
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