Ingredients
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For the Patties
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1 (15 oz) can chickpeas, drained and rinsed chickpeas1 (15 oz) can chickpeas, drained and rinsed
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1/3 cup rolled oats rolled oats1/3 cup rolled oats
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2 tablespoons red curry paste (vegan) red curry paste2 tablespoons red curry paste (vegan)
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2 tablespoons chopped fresh cilantro cilantro2 tablespoons chopped fresh cilantro
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1 tablespoon chopped fresh basil basil1 tablespoon chopped fresh basil
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2 garlic cloves, minced garlic2 garlic cloves, minced
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1 small shallot, finely diced shallot1 small shallot, finely diced
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
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1 teaspoon grated ginger ginger1 teaspoon grated ginger
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1/4 teaspoon salt salt1/4 teaspoon salt
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1/4 teaspoon ground black pepper black pepper1/4 teaspoon ground black pepper
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For the Coconut-Lime Satay Sauce
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1/2 cup sunflower seed butter sunflower seed butter1/2 cup sunflower seed butter
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1/4 cup light coconut milk coconut milk1/4 cup light coconut milk
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1 tablespoon soy sauce or tamari soy sauce1 tablespoon soy sauce or tamari
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 teaspoon sriracha (optional) sriracha1 teaspoon sriracha (optional)
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For the Pickled Slaw
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1/2 cup shredded red cabbage red cabbage1/2 cup shredded red cabbage
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1/2 cup shredded carrot carrot1/2 cup shredded carrot
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1/4 cup thinly sliced cucumber cucumber1/4 cup thinly sliced cucumber
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2 tablespoons rice vinegar rice vinegar2 tablespoons rice vinegar
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1 teaspoon sugar sugar1 teaspoon sugar
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1/4 teaspoon salt salt1/4 teaspoon salt
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For Assembly
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4 vegan burger buns vegan burger buns4 vegan burger buns
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Fresh cilantro leaves cilantroFresh cilantro leaves
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Sliced cucumber cucumberSliced cucumber
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Lime wedges lime wedgesLime wedges
Directions
Serve burgers immediately, garnished with extra herbs and lime wedges. Pair with sweet potato fries or a crisp Asian side salad for a complete meal. For a gluten-free version, use certified gluten-free oats and gluten-free buns. Adjust spice level by increasing or reducing curry paste and sriracha.
Steps
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1
Done
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Prepare the Pickled Slaw: In a bowl, combine shredded red cabbage, carrot, sliced cucumber, rice vinegar, sugar, and salt. Toss well and set aside to pickle while preparing the rest. |
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2
Done
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Make the Patties: In a food processor, pulse chickpeas, rolled oats, red curry paste, cilantro, basil, garlic, shallot, lime juice, soy sauce, ginger, salt, and black pepper until the mixture comes together but still has some texture. If too wet, add more oats. Form into 4 patties. |
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3
Done
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Cook the Patties: Heat a nonstick skillet over medium heat. Cook patties for 4-5 minutes each side, until golden and heated through. |
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4
Done
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Make the Satay Sauce: In a bowl, whisk together sunflower seed butter, coconut milk, soy sauce, lime juice, maple syrup, and sriracha (if using) until smooth. |
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5
Done
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Assemble: Toast burger buns if desired. Spread some satay sauce on the bottom bun, add chickpea patty, top with pickled slaw, extra cilantro, cucumber slices, and a squeeze of lime. Add more sauce on the top bun and close. |
