Heavenly Chickpea and Nut Burgers

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.

Heavenly Chickpea and Nut Burgers

Jennifer McDonald

Love chickpea? Try this heavenly chickpea and nut burgers to experience a new kind of goodness!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 5 people

Calories 610 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¼ cup sunflower seeds
• 1 cup walnut in pieces
• 1 can chickpeas drained and rinsed
• 1 cup oatmeal quick-cooking
• 1 tablespoon chia seeds
• ⅓ cup red onion finely chopped
• ½ cup cilantro finely chopped
• 2 cloves garlic grated
• 1 tablespoon tamari
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chilli powder
• 1 tablespoon ground cumin
• 1 teaspoon coriander ground
• 1 teaspoon mustard ground
• 1 drizzle honey
• ¾ teaspoon sea salt
• 1 teaspoon ground pepper
• 2 tablespoon olive oil extra virgin
• 5 medium buns multigrain
• 1 tablespoon red pepper jelly
• ½ cup mayonnaise
• 1 handful lettuce

Instructions

 

• 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.

Nutrition

Calories: 610kcalCarbohydrates: 44gProtein: 16gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 23gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 9mgSodium: 960mgPotassium: 278mgFiber: 6gSugar: 12gVitamin A: 685IUVitamin C: 5mgCalcium: 232mgIron: 5mg

Did you give this recipe a whirl?We’re all ears to hear about your results!