Sun Dried Tomato Chickpea Burger

5 from 2 votes

Sun Dried Tomato Chickpea Burger

Say hello to the most flavorful and delicious Sun-Dried Tomato Chickpea Burger! This protein-rich burger is surprisingly easy to make using just a few simple ingredients, has a remarkable depth of flavor, and is open to unlimited variations.

Prep: 10

Cook: 15

Total: 25

Course: Main Course

Cuisine: American

Servings:

Calories: 162kcal

Author: Ruchi

Ingredients

SUNDRIED TOMATO CHICKPEA PATTIES

1½ cup Canned Chickpeas drained and rinsed
2 stalks of Green onions
½ cup Quinoa boiled and cooled
½ cup Sun dried tomatoes
1 teaspoon Cumin powder
1¼ teaspoons Dried cilantro leaves or use 1 tablespoon fresh
1 teaspoon Sriracha sauce adjust according to taste
1½ teaspoons Garlic Salt
1 teaspoon Onion powder
2 teaspoons Fresh Lemon juice
- - Salt to taste
2-3 tablespoons Oil to cook the patties

SRIRACHA MAYO

1 teaspoon Sriracha sauce
¼ cup Vegan Mayonnaise

ASSEMBLE SLIDERS

- - Burger buns
- - Fresh Lettuce leaves
- - Onion thinly sliced
- - Tomato thinly sliced
- - Pickles

US Customary - Metric

Instructions

CHICKPEA-SUN DRIED TOMATOES PATTIES

Drain and rinse the canned chickpeas thoroughly under tap water.
In a food processor, combine all your chickpea patties ingredients.
Pulse just a few times until everything is mixed together.
Divide the mixture into 8 equal parts and shape them into burger patties.
Heat a skillet. Grease it well. Place the patties on the skillet and cook for 6-7 minutes per side. Do not press on the patties while they are cooking. Cook until they are evenly brown and crisp on both sides. Once done, take it off the flame.

SRIRACHA MAYO

Add 1 teaspoon of sriracha sauce to 1/4 cup of mayo. Like it hot, add more sriracha sauce. Adjust according to taste.
Mix and set it aside.

ASSEMBLE THE CHICKPEA BURGER

Add the buns to the heated skillet. Cook them for 30 seconds. Remove from the skillet and start assembling the burger. Generously top both sides of buns with sriracha mayo.
Layer with a tomato slice, fresh lettuce leaves, and chickpea-sun dried tomato patty. As per taste, you can drizzle each patty with extra sriracha mayo.
Top with onion, tomato slices, and pickles. Finish each slider with the top bun. Serve immediately.

Notes

Tips and variations for making the Best Sun-dried tomato Chickpea burger!

» Once the chickpea mixture is well blended, it should feel wet but not mushy.

But if the mixture seemed too wet, add 2 tablespoons of rice flour to the mixture. Mix to combine.

» You can bake these chickpea patties in the oven too. To cook in the oven - line a baking sheet with parchment paper.

Bake @ 375 degrees F for 15 minutes on each side or until the outside is a bit crispy and dark brown in color.

» When cooking the patties in a skillet, flip the chickpea patties only once.

» This chickpea burger recipe can easily be doubled (or tripled) to feed a large group.

Nutrition