15-ounce can chickpeas (garbanzo beans), drained and rinsed
1 medium carrot, peeled and chopped
1 rib of celery, chopped
1/4 cup all purpose flour
1 large egg, lightly beaten
1/2 tsp garlic powder
2 tsp yellow curry powder
1/2 tsp salt
2 TBSP olive oil
2 TBSP sriracha
4 TBSP mayonnaise
sliced pickles
4 lightly toasted burger buns
DIRECTIONS
Add the chickpeas, carrot, and celery to a food processor and pulse a few times until everything is diced up and well combined.
Scrape the chickpea mixture into a bowl and mix in the flour, egg, garlic, curry, and salt until well combined. Form the mixture into 4 equal size patties about the size of your burger buns. Cover the patties and refrigerate for 1 hour to allow flavors to meld.
Heat the oil in a large nonstick pan over medium heat. Cook the burgers (you may have to cook the burgers in batches depending on the size of your pan) until lightly browned, about 6 minutes per side.
Mix the sriracha and mayo together in a small bowl. Serve the burgers on the hamburger buns with the sriracha mayo and sliced pickles.
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