Ingredients
-
For the Burger Patties:
-
2 cans (15 oz each) chickpeas, drained and rinsed
-
1/2 cup brown rice flour (or any gluten-free flour)
-
1/4 cup fresh cilantro, chopped
-
2 cloves garlic, minced
-
1 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1 Salt and black pepper to taste
-
2 tablespoons olive oil for cooking
-
For the Vegan Sriracha Mayo:
-
1/2 cup vegan mayonnaise
-
1 -2 tablespoons Sriracha sauce (adjust to your spice preference)
-
For Pickled Vegetables:
-
1 carrot, julienned
-
1 cucumber, julienned
-
1/4 cup rice vinegar
-
2 tablespoons maple syrup or agave nectar
-
1/2 teaspoon salt
-
For Assembly:
-
1 Vegan-friendly burger buns (gluten-free if needed)
-
1 Fresh cilantro leaves
-
1 Thinly sliced jalapeños (optional)
-
1 Sliced cucumber
-
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
1
Done
|
For the Burger Patties: |
2
Done
|
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. |
3
Done
|
Shape the mixture into burger-sized patties. You should get about 4-6 patties. |
4
Done
|
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. |
5
Done
|
For the Vegan Sriracha Mayo: |
6
Done
|
In a small bowl, mix vegan mayonnaise and Sriracha sauce until well combined. Adjust the Sriracha sauce quantity based on your desired spice level. |
7
Done
|
For Pickled Vegetables: |
8
Done
|
In a separate bowl, combine rice vinegar, maple syrup (or agave nectar), and salt. Stir until the salt is dissolved. |
9
Done
|
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. |
10
Done
|
For Assembly: |
11
Done
|
Lightly toast the burger buns. |
12
Done
|
Spread a generous amount of Vegan Sriracha Mayo on the bottom half of each bun. |
13
Done
|
Place a lettuce leaf on the bun, followed by a Chickpea Burger patty. |
14
Done
|
Top with pickled vegetables, fresh cilantro leaves, thinly sliced jalapeños (if using), sliced cucumber, and red onion. |
15
Done
|
Place the other half of the bun on top, and your Vegan Vietnamese-Style Banh Mi Burger is ready to savor! |