Grilled Chickpea Burgers

6 People
30 min.
easy

A juicy homemade chickpea and veggie patty sandwiched in a toasted bun smeared with chilli vegan mayo and filled with cucumber ribbons and a crunchy red cabbage, carrot and spring onion slaw

Ingredients

For the Patty:

800 g (2 cans) canned chickpeas - drained, rinsed, mashed
1 small red onion, finely diced
1 teaspoon crushed ginger
1 medium-sized baby marrow, grated
A handful of fresh coriander, finely chopped
60 ml (4 Tbsp) vegan mayonnaise
15 ml (1 Tbsp) hot sauce
15 ml (1 Tbsp) Knorr Aromat Naturally Tasty
7,5 ml (1 tsp) Robertsons paprika
7,5 ml (1 tsp) Robertsons Black Pepper
190 ml (½ cup) gluten free oats

For the chilli mayo:

60 ml (4 Tbsp) vegan mayo
30 ml (2 Tbsp) hot sauce

For the slaw:

½ red cabbage, shredded
1 carrot, grated
4 sticks of spring onion, thinly sliced
30 ml (2 Tbsp) Knorr light French dressing

For cooking the patties:

30 ml (2 Tbsp) olive oil

For Serving:

6 burger buns, toasted
1 cucumber, sliced into ribbons

Cooking Method

In a large bowl, combine all the patty ingredients, use your hands to combine everything well. Form into 6 patties then place on a plate, cover and allow to rest in the fridge while you prepare the other ingredients.
While the patties rest, whisk the chilli mayo ingredients together in a small bowl and set aside.
In a large grill pan (or non-stick pan) heat olive oil over high heat, fry patties for 4 minutes on each side.
Assemble burgers by spreading chilli mayo on both sides of the bun, place the grilled patty on the bottom half of the bun. Lay two cucumber ribbons on top of the patty then top with slaw.