Recipes Main meals Mexican Chickpea Burger

Mexican Chickpea Burger Recipe

Name: Mexican Chickpea Burger
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons flaxseed meal; 2 x 400 g tins chickpeas, drained; 1/2 cup coriander, chopped; 2 teaspoons cumin; 1 teaspoon chilli flakes; 2 teaspoons minced fresh garlic or 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper, or more to taste (if spice-sensitive, start with 1/4 teaspoon); 150 g (1 1/2 cups) panko breadcrumbs (or gluten-free breadcrumbs if needed); 2 avocados; Juice of 1 1/2 lemon; 1 cucumber, peeled and finely diced; 1 small red onion, diced; 60 ml (1/4 cup) olive oil; 1 tablespoon chipotle in adobo sauce; 150 g (1/2 cup) vegan mayo*; 8 small cos lettuce leaves, rinsed; 4 crusty bread rolls, cut in half (gluten-free if needed)

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Nut-free option

Comfort food

Entertaining

Main meals

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Nut-free option

Comfort food

Entertaining

Main meals

A plant-based chickpea veggie burger with chopped vegetables on a red plate and blue serviette, surrounded by condiments and a metal cup.

Plant-based burger in a bun with lettuce, dairy-free creamy sauce, and cucumber-avocado salsa on a red plate.

Chickpeas are a little powerhouse of a legume, both for their nutritional value and their ability to transform into anything — not only hummus, but cookies, breads, and naturally, burgers!

You will need

Serves 4

2 tablespoons flaxseed meal
2 x 400 g tins chickpeas, drained
1/2 cup coriander, chopped
2 teaspoons cumin
1 teaspoon chilli flakes
2 teaspoons minced fresh garlic or 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or more to taste (if spice-sensitive, start with 1/4 teaspoon)
150 g (1 1/2 cups) panko breadcrumbs (or gluten-free breadcrumbs if needed)
2 avocados
Juice of 1 1/2 lemon
1 cucumber, peeled and finely diced
1 small red onion, diced
60 ml (1/4 cup) olive oil
1 tablespoon chipotle in adobo sauce
150 g (1/2 cup) vegan mayo*
8 small cos lettuce leaves, rinsed
4 crusty bread rolls, cut in half (gluten-free if needed)

Recipe: Vicki Valsamis

Photography: Chris Middleton

Stylist: Deb Kaloper

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Directions

45 mins to prep

Step 1

In a small bowl combine flax meal with 6 tablespoons (1/2 cup) water. Set aside for 10-15 minutes or until thick.
Step 2

Place chickpeas, most of the coriander, cumin, chilli, garlic, cayenne pepper into a blender. Pulse on high for 30 seconds for a rough textured mixture.
Step 3

Transfer to a bowl and add panko crumbs and flax eggs. Using hands, mix together thoroughly and divide into 4 equal portions. Shape into patties and place on a lined baking tray. Sit in fridge for 25 minutes.
Step 4

In the meantime, scoop the flesh of the avocados into a medium sized bowl. Using the back of a fork roughly mash the avo. Stir in the juice of 1 lemon and season with salt and pepper.
Step 5

For the salsa, combine cucumber, red onion, the other 1/2 lemon’s juice, olive oil and coriander in a small bowl. Stir to combine and season with a little salt.
Step 6

Then combine chipotle in adobo sauce with mayo in a small bowl and mix thoroughly.
Step 7

Heat a medium saucepan over a medium heat and pour in 2 tablespoons olive oil. Heat for 30 seconds and place in patties. Cook for 5-8 minutes or until golden brown, flip and repeat. Drain on paper towel.
Step 8

Lay out bread rolls on to serving plates. Smear mayonnaise on top and bottom buns. Place lettuce on the bottom buns and follow with a pattie. Top with a dollop of avocado smash and a generous serving of cucumber salsa. Finish off with burger top and serve.