If you have a craving for a burger, you can fulfill that desire without the meat or cheese! These super easy, fiber-filled burgers are so flavorful that you won’t be missing the classic order. You can also top it with avocado and a vegan aioli sauce to make them more decadent.
Note: These burgers need to be handled with care as they are soft when forming the ball because there is no strong binding agent. These can be eaten as a burger or eaten on a bed of salad or as a protein serve with a vegetable dish.
Nutrition Info based on 1 serving out of a 4 burger yield (does not include optional aioli sauce — see below)
Aioli Nutrion Info based on 1 Tbsp.
- 1 15 oz can (400 g) cooked chickpeas or canned (BPA free)
- 1/2 bunch of fresh cilantro (coriander), chopped (save some leaves for the burger garnish)
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander ground
- 2 fresh garlic cloves, crushed
- ¼ cup of buckwheat flour, plus extra for rolling patties
- salt and pepper to taste
- 1 14 oz (400 g) canned corn kernels (BPA-free) or lightly cooked
- 1 – 2 tbsp coconut or olive oil for cooking
Vegan Aioli (optional):
- 1/2 cup (75 g) blanched almonds
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 garlic clove
- 1 tbsp dijon mustard
- salt and pepper, to taste
- 6 tbsp water
- Process chickpeas, fresh coriander, spices, garlic, flour, salt and pepper. Pulse until mixed well.
- Add corn kernels and pulse until well combined but it still maintains good texture.
- Form 4-6 balls and roll in extra buckwheat flour and form burger patties.
- Place in fridge for 30 minutes to help them hold their shape.
- Using a non-toxic non-stick pan, heat on moderate heat the oil then lightly fry the burgers for 5 minutes on each side.
- Soak almonds in water for 2-4 hours then rinse well.
- Add all ingredients except for the water to a blender or food processor and process until smooth.
- Gradually add the water until the desired consistency is achieved.
- Serve immediately or refrigerate until needed.
You can enjoy this burger and aioli (or Greek yogurt or savoury cashew cream) on healthy bread, or on a bed of baby spinach leaves with homemade tomato sauce, fresh tomato, gherkins, beets, cucumber, spinach, onions or anything else you enjoy.
- Chickpeas – butter beans, cannellini beans
- Buckwheat flour – any other preferred flour
- Almonds – cashews, macadamias
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 2 - 4
- Nutrition per serving:
- Saturated Fat1.5g
- Protein 9g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.