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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)

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45 mins to prep

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

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

  7. 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.

  8. 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.

Hot tip!

*Can’t find a vegan mayo at your local supermarket? Try this recipe, minus the basil leaves!

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