Indian Food

Chickpea Burger with Spicy Mango Mayo

Inspired by a recent article about chickpea burgers in the New York Times, I created my own chickpea burger recipe based on the one I got from a restaurant. Chickpeas are a great source of protein, and I found that substituting ground chickpea for ground beef resulted in a burger that has a very similar texture to ground beef, without the fat and calories of beef. I used a spicy mango mayo to add a unique flavor and to make the sandwich even more exciting.

If you are a vegetarian, you know how hard it is to find good vegetarian options. A new burger from the folks at Beyond Meat is a good reason to celebrate. The chickpea burger is packed with protein, making it a great choice for vegetarians and meat eaters alike.

Last weekend, I was at a vegan festival in Los Angeles.  I tried the chickpea burger, which was made with chickpea patties, with mango mayo and pickled red onions. They were delicious! I thought to myself, “If I had my own restaurant, I would serve this burger.” And so, today, I’m writing to you this blog post, where I share my recipe for the chickpea burger.

The chickpea burger with spicy mango mayo sauce is my new favorite summer burger! Very easy to prepare, ideal for a barbecue or a quick weeknight meal. It is also vegan and can be made without gluten. word-image-6897 Do you like hamburgers? When I was young, I always preferred pizza to hamburgers. But now I really like them. In India, the only kind of vegetarian burger I knew was the aloo tikki or paneer burger, which became popular thanks to McDonald’s! But when I moved to the US, I saw many varieties of veggie burgers made with different ingredients such as beans, lentils, chickpeas, etc. This opened up a lot of possibilities for me to make veggie burgers. I love a good black bean burger, and my current favorite is the chickpea burger. This burger is hearty, delicious and made with real ingredients. Even if you’re not a fan of veggie burgers, you’ll love these. The schnitzel itself is delicious, but the spicy mango mayonnaise takes it to the next level!

Why we like this burger

We love this recipe because it’s super easy to make, first of all. The only basic effort for this recipe is to soak the chickpeas overnight and cook them in a pressure cooker the next day. If you want to shorten the cooking process, you can use canned chickpeas. Raw chickpeas are so much better. So if you can, I recommend using raw chickpeas instead of canned chickpeas. Another reason we love this schnitzel is that it’s so delicious and hearty. It’s also form-fitting, making it perfect for grilling and all your summer parties. It is also vegan and can be easily prepared without gluten, meeting all dietary requirements.

Chickpea Burger Patty

The star of this burger is a tasty chickpea patty made with inexpensive ingredients! word-image-6898 Chickpeas: I prefer and recommend using raw chickpeas here. This will affect the final taste of the chops, but if you are short on time or can’t get raw chickpeas, you can use canned chickpeas. Onions and garlic: They not only give the schnitzel a lot of flavor, but also moisture. Grated chickpeas can be dry, so this is a great way to add moisture. I like to fry them golden brown in oil and then add them to the mince mixture. Notes: They give the scone an excellent texture. I chop the nuts a few times until they break down into small pieces. Don’t make a fine powder or you’ll lose the texture. Herbs: The cutlet is seasoned with cumin, paprika, coriander and a little chili powder. I also like to use fresh cilantro, you can also use parsley. Breadcrumbs: I like to use breadcrumbs to bind the schnitzel. You can use any breadcrumbs you have or prefer. I had panko breadcrumbs, so that’s what I used, but regular breadcrumbs work too. If you think the chops need to be firmer (if they break during baking), you can add besan (chickpea flour) or plain flour to bind them more. The flatbread is easy to make, very hearty and can be used not only for this burger, but also for sandwiches. You can also serve it on a salad for a low-carb option. These chops hold their shape well, but be careful when you bake them. If you gently lift and flip them, they won’t break.

Hot mango mayonnaise sauce

What takes this burger to the next level is the tangy mango mayo sauce. This sauce is so easy to make with just a few ingredients. word-image-6899 Mayonnaise: If you are vegan or do not eat eggs, you should buy vegan mayonnaise. There are so many options on the market today. Mango: The fresh, ripe mango adds a sweetness to the sauce and makes it so delicious. Make sure the mango you use is soft and ripe. I used 2 mango pulp, but you can use 3 for more mango flavor. Hot sauce: This sauce has a touch of spice because of the hot sauce. I like to use Sriracha, but any hot sauce will do. Adjust the amount of hot sauce to your taste. For me, a tablespoon of Sriracha is perfect. Herbs: Vinegar and sugar combine all the flavors. Rice vinegar or white vinegar works well. I tried this sauce recipe with less hot sauce, but honestly the hot sauce actually offsets the sweetness of the mayo and mango, so you have to use some. I tried the sauce with 1/2 teaspoon sriracha, but it was too sweet for me. You can adjust the amount to suit your taste, but a tablespoon is my recommendation for a good burger sauce.

Step-by-step instructions

1 – For the chops, soak the chickpeas overnight. In the morning, pressure cook the chickpeas until tender and cooked, and set aside. They should be easily malleable when squeezed between your thumb and forefinger. If using the Instant Pot, boil it on high pressure for 20 minutes and let the pressure release on its own. If using a pressure cooker on the stove, make 1-2 whistles on high heat, then lower the heat and cook for another 7-8 minutes. 2- Meanwhile, chop the nuts in a food processor. Just do 2-3 pulses, you don’t need subtle force. For texture, you need small pieces of nut. Put that away. 3- In a pan over medium-high heat, add 2-3 teaspoons of oil. When the oil is hot, add the chopped onion and garlic. 4- Cook over medium heat for 6-7 minutes, stirring frequently, until onions are lightly browned. Remove the pan from the heat, set aside and let cool. word-image-6900 5- Put the cooked chickpeas in a large bowl. Start mashing the chickpeas with a potato masher. 6- Blend until all are pureed. It’s not bad if some pieces stay whole, but try to puree as much as possible. 7- Now add the fried onion and garlic to the bowl (make sure they are cooled before adding them), chopped nuts, chopped coriander, cumin powder, coriander powder, paprika, red chili powder and salt. 8- Mix until everything is well blended. I like to use my hands to mix everything up. word-image-6901 9- Now add the breadcrumbs and mix again. I used panko breadcrumbs, but you can also use regular breadcrumbs. 10- Take a portion of the mixture (about 90-100 grams) and roll it up, then press it between your palms to form a tortilla. Prepare all the other patties in the same way. You get about six or seven pieces. 11- Heat 3-4 tablespoons of oil in a pan over medium-high heat. When the oil is hot, carefully place the chops in the oil. 12- Fry on one side for 3-4 minutes until golden brown, then carefully turn the cutlet over and cook on the other side for 3-4 minutes until golden brown on both sides. Be careful when picking up the chop, use 2 forks (or a fine spatula and a fork) to gently lift and turn the chop, otherwise it may break. Prepare all the chops in the same way. Put them in the fridge for 15 minutes while you work on the sauce. word-image-6902 13- To make the spicy mango mayonnaise, put the mayonnaise, mango pulp, sriracha, rice vinegar and sugar in a blender or food processor. 14- Whisk until everything is combined and the sauce is smooth. 15- To assemble the burger, spread the two buns with mango mayonnaise, place lettuce on one of the buns and top with the chickpea patty. 16- Place a round slice of tomato and a round slice of red onion on top. Place a second bun on top to cover the burger. Cook all the burgers the same way. Drizzle with spicy mango mayonnaise and serve the chickpea burger with fries. word-image-6903

More filling!

In addition to lettuce, onions and tomatoes, you can top this burger with other foods!

  • Cucumber
  • chopped avocados
  • Slices of cheese
  • Guacamole (it’s so good here)!
  • and, of course, mustard and ketchup.

word-image-6904

Tips and tricks

  • Be careful when frying the hamburger patties. They can break if handled carelessly.
  • Use 2 forks or a thin spatula and a fork to gently flip them.
  • If the chops become crumbly, you can add breadcrumbs or a binder like besan (chickpea flour) or whole wheat flour. You can even grind oatmeal in a coffee grinder and use it as glue.
  • If you don’t like hot sauce, reduce the amount of Sriracha by half. You can always add more later.

Frequently Asked Questions

Can it be made with canned chickpeas? I recommend using raw chickpeas for the best flavor, but if you want to use canned chickpeas – use 2 3/4 cups cooked/smoked chickpeas. That’s a little less than 2 cans (regular 15 oz cans) of chickpeas. Can I bake these pies in the oven? Yes, drizzle with oil and bake at 350 F for 12-15 minutes, then flip and bake the other side for 10 minutes as well. Can these pies be baked in the open air? I haven’t tried it yet, but I recommend air frying at 380 degrees for 15-17 minutes. Does this chickpea burger contain gluten? It doesn’t, because I used regular breadcrumbs and regular whole wheat hamburger buns. Use gluten-free breadcrumbs and gluten-free hamburger buns to make it a gluten-free dish. Are these burgers vegan? Yes. Just make sure you use vegan mayonnaise. Can I add cheese to this burger? Absolutely, if you want. A slice of cheddar or pepperjack is also good. Can I make them without nuts? I wouldn’t put the nuts in, they would still be good! My hamburger patty breaks while cooking in the pan! Add more breadcrumbs or grind the oats in a food processor and add them. You can also add mizzen. Be very careful when flipping the tortilla, use 2 forks and flip it gently. If you’ve tried this recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen, and on YouTube to watch my latest videos.

Chickpea burger with spicy mango mayonnaise

word-image-6905 Manali A hearty, flavorful chickpea burger with a tangy mango mayo sauce is the perfect burger for barbecues and summer parties! It is vegan and can be made without gluten. Cooking time 30 minutes Cooking time 30 minutes Curing time 8 hours Total time 9 hours Basic course American kitchen Portions of 6 Calories 459 kcal

Preparing a pastry

  • For the chops, soak the chickpeas overnight. In the morning, pressure cook the chickpeas until tender and cooked, and set aside. They should be easily malleable when squeezed between your thumb and forefinger. If using the Instant Pot, boil it on high pressure for 20 minutes and let the pressure release on its own. If using a pressure cooker on the stove, make 1-2 whistles on high heat, then lower the heat and cook for another 7-8 minutes.
  • Meanwhile, chop the nuts in a food processor. Just do 2-3 pulses, you don’t need subtle force. For texture, you need small pieces of nut. Put that away.
  • Put 2 to 3 teaspoons of oil in a pan over medium heat. When the oil is hot, add the chopped onion and garlic. Cook over medium heat for 6-7 minutes, stirring frequently, until onions are golden brown. Remove the pan from the heat, set aside and let cool.
  • Place the cooked chickpeas in a large bowl. Using a potato masher, start mashing the chickpeas. Blend until all are pureed. It’s not bad if some pieces stay whole, but try to puree as much as possible.
  • Put the fried onion and garlic (make sure they are cooled before adding), chopped nuts, chopped coriander, cumin powder, coriander powder, paprika, red chilli powder and salt in a bowl. Stir until everything is well mixed. I like to use my hands to mix everything up.
  • Now add the breadcrumbs and mix again. I used panko breadcrumbs, but you can also use regular breadcrumbs.
  • Take some of the mixture (about 90-100 grams) and roll it out, then press it between your hands to form a cake. Prepare all the other patties in the same way. Heat 3-4 tablespoons of oil in a pan over medium-high heat. When the oil is hot, carefully place the chops in the oil.
  • Fry the cutlet for 3-4 minutes on one side until crispy, then carefully turn it over and cook the cutlet on the other side, also for 3-4 minutes until crispy. Be careful when picking up the chop, use 2 forks (or a fine spatula and a fork) to gently lift and turn the chop, otherwise it may break. Prepare all the chops in the same way. Put them in the fridge for 15 minutes while you work on the sauce.

Mango Mayo Sauce

  • To make the spicy mango mayonnaise, place the mayonnaise, mango pulp, Sriracha, rice vinegar and sugar in a blender or food processor. Whisk everything together until you have a smooth sauce.
  • Be careful when frying the hamburger patties. They can break if handled carelessly.
  • Use 2 forks or a thin spatula and a fork to gently flip them.
  • If the chops become crumbly, you can add breadcrumbs or a binder like besan (chickpea flour) or whole wheat flour. You can even grind oatmeal in a coffee grinder and use it as glue.
  • If you don’t like hot sauce, reduce the amount of Sriracha by half. You can always add more later.

Calories: 459 kcalCarbohydrates: 35 g Protein: 8 gFat: 34 gSaturated fat: 4 gMultiple unsaturated fat: 18 gUnsaturated fat: 10 gTrans fat: 1 gCholesterol: 8 mgSodium: 573 mgPotassium: 377 mgFiber: 6 gSugar: 14 gVitamin A: 1028IU Vitamin C: 31 mg Calcium: 80 mg Iron: 2 mgThe patty is made with chickpeas, a grain that’s often found in soups and salads. It’s light and nutty and holds up well to grilling. I used it in the burgers, but they would also work for fish or chicken patties.. Read more about wfpb burger and let us know what you think.

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