Blossom by blossom, Spring Time begins! This month, we are encouraging you to try out this healthy, easy-to-make Grilled Chickpea Burger recipe. For those who feel that “No meat is a no-go”, the recipe provides a meaty option too!
Grilled Chickpea Burgers with Spring Slaw
A juicy homemade chickpea veggie patty in a toasted burger bun smeared with chilli mayo & filled with cucumber ribbons and a crunchy red cabbage, carrot and spring onion slaw.
Time: 30 minutes
Difficulty level: Easy
For the Patty
800 g (2 cans) canned chickpeas – drained, rinsed, mashed
1 small red onion, finely diced
1 teaspoon crushed ginger
1 medium-sized baby marrow, grated
A handful of fresh coriander, finely chopped
60 ml (4 Tbsp) vegan mayonnaise/ mayonnaise of your choice
15 ml (1 Tbsp) hot sauce
15 ml (1 Tbsp) Knorr Aromat Naturally Tasty
7,5 ml (1 tsp) Robertsons paprika
7,5 ml (1 tsp) Robertsons Black Pepper
190 ml (½ cup) gluten free oats/ oats of your choice
*Switch this out with a regular beef or chicken patty from Checkers or Woolworths at El Ridge Corner.
For the Chilli Mayo
60 ml (4 Tbsp) vegan mayo/ mayo of choice
30 ml (2 Tbsp) hot sauce
For the slaw:
½ red cabbage, shredded
1 carrot, grated
4 sticks of spring onion, thinly sliced
30 ml (2 Tbsp) Knorr light French dressing
For cooking the patties:
30 ml (2 Tbsp) olive oil
6 burger buns, toasted
1 cucumber, sliced into ribbons
- In a large bowl, combine all the patty ingredients, use your hands to combine everything well. Form into 6 patties then place on a plate, cover and allow to rest in the fridge while you prepare the other ingredients.
- While the patties rest, whisk the chilli mayo ingredients together in a small bowl and set aside.
- In a large grill pan (or non-stick pan) heat olive oil over high heat, fry patties for 4 minutes on each side.
- Assemble burgers by spreading chilli mayo on both sides of the bun, place the grilled patty on the bottom half of the bun. Lay two cucumber ribbons on top of the patty then top with slaw.
Click here for the recipe source.