Here’s another recipe winner I found through Pinterest!
The original recipe can be found HERE. As usual, I used the original recipe as the jumping off point and did a kitchen riff of my own. I also baked these burgers instead of frying them – see the note. Anyway, who needs more fat when they already have coconut milk in them? They were super delicious baked.
The original recipe also called for the burgers to be topped with a slice of grilled pineapple. I did think this would be delicious but I happen to live in a country where fresh pineapple is scarce. The thought of a wilty canned slice did not inspire. Feel free to add if you are more pineapple-y blessed.
MAKE AHEAD NOTE: The original recipe called for these to be fried, but they totally disintegrated when I tried that. Baking was a better solution - chilling before baking was even better - and chilling OVERNIGHT produced the best flavor and consistency!
Ingredients
- 3 cups cooked chickpeas (can use canned, just rinse and drain)
- 1 can coconut milk
- 1 tsp curry powder or curry paste
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 cup scallions or chives, minced
- Tabasco sauce to taste (I used chipotle flavor, about 10 drops)
- 1-2 Tbsp chopped fresh basil (optional)
- 1 cup cooked quinoa
- 1 cup panko or whole grain bread crumbs
Instructions
- Mash chickpeas in a large bowl.
- Stir in all other ingredients and mix thoroughly.
- Refrigerate for at least 30 minutes until firm. (Overnight if possible).
- Preheat oven to 200C.
- Cover a baking sheet with baking paper.
- Lightly spray paper with cooking spray.
- Form mixture into patties. Depending on the size you like, this will make 10-15 patties. Remember, unlike meat patties, these will not shrink when cooked, so make them the size you wish for the finished product.
- Place patties on the prepared baking sheet and spray tops lightly with cooking spray.
- Bake 20 minutes, or until turning golden.
- You can serve them like this, or flip them and bake another 10-15 minutes depending on how dry you like them.
- Additional Note: I didn't try these over a grill and am not sure if they would hold up or not. Just chill them thoroughly first if you try. Let me know if you grill 'em!
This post is participating in Wellness Weekend at DietDessertnDogs.com and Healthy Vegan Fridays HERE. Be sure to visit to see all the great recipes!
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Hi Emily,
The recipe sounds delicious. I’m not really a fan of quinoa, do you have an ideas as to what I could substitute it with?
Thanx , Jax Koresh
Yeah, it’s totally flexible. The quinoa here is acting as a binder mostly. So you could use another grain like rice or millet or maybe even oats. Or you could mix up some flax-egg or chia-egg (1 Tbsp seeds + 3 Tbsp water). Or use more bread crumbs.
They sound good, although I would probably end up eating most of them myself (picky eaters).
They could probably be fried with better results if you didn’t cook the chick peas – just soak them overnight like felafel. Saves time, too.
Hi Shari,
They fell apart when I fried them I think b/c of the high quantity of coconut milk. It just melted when it hit that hot pan. That is why chilling them before cooking was so effective. As for picky eaters, the only way to teach them different is to keep serving different things. If they don’t have to confront new tastes and textures, they will never change. It’s a slow process and you need patience, but don’t ever give up!
Yum! Looks delicious. I just posted a very similar veg burger using quinoa and chickpea with a few variants- because it really is the best of the bestest combinations, no? Also is a fantastic alternative for any peeps allergic to soy (or who generally avoid it- like myself).
Thanks for sharing!
Thanks Meghan. I’ll go check out your burgers too!
I’ve decided to go vegan for the month of September so right now I’m just wiorkng my way up to it- great idea for the slow transition. Right now it’s figuring out which foods I can/can’t eat that’s the big problem rather than feeling deprived with not being able to eat certain foods.