Chickpea Burgers with Sweet Mustard Sauce
Vegan chickpea burgers are the hearty and flavorful dinner you've been searching for!
Updated April 22, 2021 Cookbook
Weeknight One-Pot Vegan Cooking: 75 Effortless Recipes with Maximum Flavor and Minimal Cleanup
Published by Page Street Publishing Co.
Who doesn’t love a great veggie burger? These chickpea burgers are a quick and hearty meal that will please the entire family, kids included. They’re made from protein-rich chickpeas and topped with a sweet and tangy mustard sauce for an extra dose of flavor.
Serves4
Total Timeunder 1 hour
One Pot MealYes
Ingredients
- Chickpea Burgers
- 1/2 yellow onion, finely diced
- 2 (15.5-oz [439-g]) cans chickpeas, drained and rinsed
- 1/4 cup (10 g) finely chopped fresh cilantro
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons (23 g) all-purpose flour
- 3 tablespoons (45 ml) olive oil, divided
Sweet Mustard Sauce- 1 tablespoon (15 ml) agave syrup
- 2 tablespoons (30 ml) Dijon mustard
For Serving- 4 burger buns
- Lettuce
- Red onions, thinly sliced
- Alfalfa sprouts
Instructions
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To make the burgers, in a large bowl, mix the onion, chickpeas, cilantro, adobo seasoning, paprika, salt, pepper, flour and 1 tablespoon (15 ml) of olive oil. Mash everything together well with a potato masher, then stir to combine. The mixture will be thick and slightly firm, like cookie dough. You can also complete this step in a food processor, if you prefer.
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Form the mixture into four large patties.
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Heat the remaining 2 tablespoons (30 ml) of olive oil in a large nonstick pan over medium heat. Arrange the burger patties in a single layer. Cook for 4 to 5 minutes on each side, until the patties are heated through.
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To make the sauce, in a small bowl, mix together the agave syrup and Dijon mustard.
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Serve each burger on a bun, topped with lettuce, red onions, alfalfa sprouts and a drizzle of the sweet mustard sauce.
Reprinted with permission from Weeknight One-Pot Vegan Cooking: 75 Effortless Recipes with Maximum Flavor and Minimal Cleanup by Nicole Malik, Page Street Publishing Co. 2019.
