These chickpea and nut burgers are flavourful and hearty, and best of all, they stay together! My one pet peeve about veggie burgers is that they crumble. I hate taking the first bite of a veggie burger to have more on my lap than is left in between the bun. And the texture of this burger! This burger has loads of texture.
Topped with melty sharp cheddar, mayo, lettuce and red pepper jelly, these Chickpea and Nut Burgers are so good! Red pepper jelly, in my opinion, is fantastic and underrated as a condiment. I put it on anything that I can. The sweet and subtle red pepperness compliments the bold flavours of this burger.
- ¼ cup of sunflower seeds
- 1 cup of walnut pieces
- 1 can of chickpeas, drained and rinsed
- 1 cup of quick-cooking oatmeal
- 1 tablespoon of chia seeds
- 1/3 cup of red onion, finely chopped
- 1/2 cup of parsley and cilantro, finely chopped
- 2 cloves of garlic, grated
- 1 tablespoon of tamari
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of chilli powder
- 1 tablespoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground hot mustard
- A drizzle of honey
- 3/4 teaspoon of fine sea salt
- Fresh ground pepper
- Extra Virgin Olive Oil
- Multigrain buns
- Red pepper jelly
- Lettuce or baby spinach
- Toast the sunflower seeds and walnuts in a large frying pan over medium, tossing or stirring the nuts to avoid burning every so often, for 8 to 10 minutes until just brown and fragrant.
- Add toasted seeds and nuts along with chickpeas, oatmeal, chia seeds, onion, herbs and garlic into a food processor and pulse it a few times (3 or 4, 3-second pulses) to get everything blending together.
- Add tamari, Worcestershire sauce, chilli powder, cumin, coriander, mustard, salt and pepper to the bean mixture in the food processor and continue to pulse (another 3 or 4, 3-second pulses) until everything is incorporated, but the mixture is still chunky.
- Empty the contents of the food processor into a large mixing bowl. With a spatula, stir the bean mixture by hand to make sure everything is evenly incorporated.
- Form the bean mixture into 5 or 6 patties. Patties should be about a ½ cup of the bean mixture.
- Heat a teaspoon of extra virgin olive oil in the frying pan that the nuts were toasted in over medium-low heat to fry the chickpea and nut burgers.
- Fry the burger on the first side for about 5 minutes, covered with either a lid or a piece of aluminium foil, until brown and crisp, flip, add cheddar cheese to the top of the burgers, cover, and continue to cook until the cheese is melted and the burgers are warmed through.
- Serve on multigrain buns with mayo, red pepper jelly (or other favourite condiment) and lettuce with crispy kale chips or oven fries.