Recipe:

Mexican Chickpea Burger

Mexican Chickpea Burger recipe

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!

Preparation time Prep: 45 mins
cook time cook: 15 mins
serves:
4
Skill level Totally Doable

You will need:

  • 2 tablespoons flaxseed meal
  • 2 x 400 g tins chickpeas, drained
  • ½ cup coriander, chopped
  • 2 teaspoons cumin
  • 1 teaspoon chilli flakes
  • 2 teaspoons minced fresh garlic or ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper, or more to taste (if spice-sensitive, start with ¼ teaspoon)
  • 150 g (1 ½ cups) panko breadcrumbs
  • 2 avocados
  • Juice of 1 ½ lemon
  • 1 cucumber, peeled and finely diced
  • 1 small red onion, diced
  • 60 ml (¼ cup) olive oil
  • 1 tablespoon chipotle in adobo sauce
  • 150 g (½ cup) vegan mayo*
  • 8 small cos lettuce leaves, rinsed
  • 4 crusty bread rolls, cut in half
~
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1In a small bowl combine flax meal with 6 tablespoons (½ cup) water. Set aside for 10-15 minutes or until thick.
  • 2Place chickpeas, most of the coriander, cumin, chilli, garlic, cayenne pepper into a blender. Pulse on high for 30 seconds for a rough textured mixture.
  • 3Transfer 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.
  • 4In 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.
  • 5For the salsa, combine cucumber, red onion, the other ½ lemon's juice, olive oil and coriander in a small bowl. Stir to combine and season with a little salt.
  • 6Then combine chipotle in adobo sauce with mayo in a small bowl and mix thoroughly.
  • 7Heat 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.
  • 8Lay 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.

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

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