When the sun is shining and it feels like summer, you want to eat something fresh, vibrant and packed full of flavour, like this incredible burger. A Thai spiced chickpea and sweetcorn patty with creamy peanut sauce, topped with gherkins and pickled slaw, served on a crisp, toasted bun, it's a party in your mouth, with sweet, spicy & tangy flavours all perfectly complementing one another, with a delightful combo of crunchy, creamy and chewy textures. This is not your average veggie burger.
You might think that the combo of peanut butter sauce and pickles sounds a bit strange, but the tangy, acidic notes of the pickles perfectly cut through that rich, creamy peanut-coconut sauce. Trust me, this combo is an absolute winner and I would happily be served something this exciting in a restaurant (or this actual burger). I used crunchy peanut butter for my sauce, I love the added texture, but of course you can use your favourite - are you a crunchy or smooth peanut butter kinda person? Let me know in the comments below!
This burger is also packed full of the good stuff - plenty of protein from the whole chickpeas and chickpea flour in the patty, as well as from the peanut sauce, a generous amount of vitamin E, iron, calcium, B vitamins and fibre, not to mention plenty of vitamin C from the slaw and corn. So you know that you're eating something super tasty, that's also nourishing you from within. These burgers are pretty filling as they are, but for a weekend feast, why not serve up with some sweet potato fries. The burgers themselves are also gluten-free if made with tamari instead of soy sauce and when served on a gluten-free bun.
Click here for printer friendly version
Thai Chickpea Burgers with Peanut Sauce | Serves: 6 | Time: 25 mins
You'll need
- Chopping board
- Knife
- Food processor
- Grater
- 2 x mixing bowls
- Large non-stick pan
- Spatula
- Measuring cups and spoons
Ingredients
Burgers- 2 cups cooked chickpeas
- 1 cup frozen sweetcorn
- 4 spring onions, chopped
- 3 tbsp vegan Thai red curry paste
- 2 tsp soy sauce
- 1/2 cup chickpea flour
- 2 tbsp oil (for frying)
Slaw
- 1/4 large red cabbage
- 1 large carrot
- 1/2 cup pickling liquid (from jarred pickled gherkins)
Peanut Sauce
- 4 heaped tbsp crunchy peanut butter
- 3 tbsp coconut milk
- 1 tbsp soy sauce
- Juice 1 lime
To serve:
- 18 slices pickled gherkins
- 6 crusty buns
Method
- Shred the cabbage and grate the carrot and cover with 1/2 cup of liquid from the jarred pickled gherkins, mix together and then set to one side.
- Pulse the chickpeas a few times until they're broken down (but don't let them turn into a paste) and add to the mixing bowl with the sweetcorn, spring onions, red curry paste and soy sauce, mix together well and then fold in the chickpea flour to form a dough, making sure it's well mixed in. Split the mixture into 6 and roll into balls, then flatten them to form burgers on a chopping board dusted with chickpea flour
- Gently heat up a splash of oil in a non-stick pan and transfer the burgers using a spatula, fry on a low heat for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate once cooked and if needed, keep warm in the oven. Toast the buns in the frying pan until golden brown.
- Spread the peanut sauce over the bottom bun, then top with a burger, 3 gherkin slices folded over one another, a generous amount of slaw and finally the top bun. Serve up and enjoy!
Cassidy xx
