Ingredients
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For the Burger Patties:
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2 cans (15 oz each) chickpeas, drained and rinsed
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1/2 cup brown rice flour (or any gluten-free flour)
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1/4 cup fresh cilantro, chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1 Salt and black pepper to taste
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2 tablespoons olive oil for cooking
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For the Vegan Sriracha Mayo:
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1/2 cup vegan mayonnaise
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1 -2 tablespoons Sriracha sauce (adjust to your spice preference)
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For Pickled Vegetables:
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1 carrot, julienned
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1 cucumber, julienned
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1/4 cup rice vinegar
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2 tablespoons maple syrup or agave nectar
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1/2 teaspoon salt
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For Assembly:
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1 Vegan-friendly burger buns (gluten-free if needed)
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1 Fresh cilantro leaves
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1 Thinly sliced jalapeños (optional)
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1 Sliced cucumber
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1 Sliced red onion
Directions
Enjoy the flavors of Vietnam with this delicious fusion burger. Customize the toppings to suit your taste, and experience a taste of Vietnamese cuisine in every bite!
Steps
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1
Done
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For the Burger Patties: |
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2
Done
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In a food processor, combine chickpeas, brown rice flour, fresh cilantro, minced garlic, ground cumin, ground coriander, salt, and black pepper. Pulse until the mixture comes together but still has some texture. |
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3
Done
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Shape the mixture into burger-sized patties. You should get about 4-6 patties. |
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4
Done
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Heat olive oil in a skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side or until they are golden brown and have a crispy exterior. |
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5
Done
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For the Vegan Sriracha Mayo: |
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6
Done
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In a small bowl, mix vegan mayonnaise and Sriracha sauce until well combined. Adjust the Sriracha sauce quantity based on your desired spice level. |
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7
Done
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For Pickled Vegetables: |
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8
Done
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In a separate bowl, combine rice vinegar, maple syrup (or agave nectar), and salt. Stir until the salt is dissolved. |
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9
Done
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Add julienned carrots and cucumbers to the vinegar mixture. Allow them to marinate for at least 15-20 minutes or until they become slightly pickled. |
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10
Done
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For Assembly: |
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11
Done
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Lightly toast the burger buns. |
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12
Done
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Spread a generous amount of Vegan Sriracha Mayo on the bottom half of each bun. |
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13
Done
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Place a lettuce leaf on the bun, followed by a Chickpea Burger patty. |
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14
Done
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Top with pickled vegetables, fresh cilantro leaves, thinly sliced jalapeños (if using), sliced cucumber, and red onion. |
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15
Done
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Place the other half of the bun on top, and your Vegan Vietnamese-Style Banh Mi Burger is ready to savor! |
