Plus, like nearly every recipe I share on this blog, they are easy to make with a capital E.
Perhaps the only downfall of this recipe is that you do need to break out your food processor but I promise that lugging that big machine out and cleaning its many parts is the only challenging part of making these Thai Chickpea Burgers. Pinky swear! The food processor basically does all of the work for you, perfectly combining fresh vibrant flavors – cilantro, lime juice, garlic, sesame oil – and turning them into Thai Chickpea Burgers you can use in many different ways.
Of course the most obvious way to use these veggie burgers is to bun them up and eat them burger-style with all the fixings but I love them most crumbled into a chopped salad, paired with sliced almonds, strips of fresh bell peppers, shelled edamame, golden raisins… Mmmm.
As written, the recipe makes four burgers but once I got this recipe down, I quickly realized it’s a recipe that deserves doubling since our family inhales these burgers every time I make them and they’re great as lunchtime leftovers the next day. Even Ryder, our almost-10-month-old baby, loves these Thai Chickpea Burgers and his grabby little hands cannot shovel the little bits of burger into his mouth fast enough! (Our 3.5 year old, on the other hand, is a little harder to please but a gourmet meal to him is a frozen pizza so do with that what you will.)
One other big-time bonus is that this recipe allows you to use some of the tahini you bought for another recipe that sits in your fridge looking sad and taking up space, begging for you to find a recipe to use to put it to good use again. Or is that just me? I love tahini but man it takes us a long time to go through that stuff in our house!
As always, if you make these burgers, please let me know what you think! I really hope you guys enjoy them as much as we do. And try them salad-style if you get a chance – trust me on this one!
Thai Chickpea Burgers
Thai Chickpea Burgers
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 burgers
- Category: vegetarian, vegan, bean burgers, veggie burgers, Thai
Description
A healthy veggie burger recipe for Thai Chickpea Burgers that’s simple to make and bursting with flavor!
Ingredients
Instructions
- Add the oats and almonds to a food processor and pulse until relatively smooth but ensure some coarseness remains to help bind your burgers together.
- Add all of the remaining ingredients to the food processor and pulse. Stir the mixture with a spatula and then continue to pulse until a thick, somewhat coarse batter comes together. (While you don’t want any large chunks of chickpeas in your burgers, you also don’t want a creamy puree so do not over mix!)
- To form the mixture into burgers, wet your hands with warm water so the mixture doesn’t stick to them and then form into four large, thin patties. (Thin burgers are key if you want a slightly crisp exterior and no mushiness!)
- Drizzle a little olive oil in a large non-stick skillet. Cook over medium (or even medium-low!) heat until burgers begin to brown and crisp on the outside. Flip and cook until the other side begins to brown and crisp up a bit, too! Avoid the temptation to crank up the heat on these burgers to give them time to get deliciously crispy on the outside without burning them.
- Serve burgers on a fresh bun, in a wrap or even crumbled up over a salad.
Nutrition
- Serving Size: 1 burger
- Calories: 214
- Sugar: 3g
- Sodium: 413mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
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Hi Julie! These look amazing and I can’t wait to try them out! Did you drain the chickpeas or keep the liquid?
Thanks!
-Lauren
Drain them!! I’ll update the recipe to clarify!
I made these over the weekend and loved them! They’ll definitely be a new staple. Thanks so much!!
I’m so glad to hear this, Lauren! We’re having them again this week, too!
Looks delish and we are currently on a vegetarian kick in our house and running out of ideas so perfect timing! Can I sub the cilantro for anything else though? Not a fan of cilantro!
You could probably do more basil or maybe some kale!
Thank you so much for posting this early in the week for those of us eager to try it after you mentioned it Friday!
Hope you’re having a wonderful beach week with your family!!
Ha! You’re welcome!! I figured I should bump it up when there was interest! 🙂 Really hope you love the recipe!
I love your recipes! I’m making you cilantro lime shrimp for one of our Easter apps!
Also, I have two boys who were born 2 months away from yours! Ben is 9/1/15 and Cameron is 4/19/18! Parallel families!
Anyway, https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/
WE LOVE this salad (I add shredded rotisserie chicken to please my carnivore husband), but the dressing is great and it helps us use that tahini up before it goes bad!
Julie were you in the Atlanta airport yesterday?? I thought I recognized you but wasn’t sure but I wish I would’ve said hey!!! I’m a longtime reader
Is green curry paste a must in your opinion?
I make a similar burger and add sriracha mayo to it. So good!
It’s almost like a |”solid” hummous burgers … I made them last night and what was left over I re-whirled in the food processor with some plain greek yogurt for a dip.
If I wanted to make them to eat later in the week, would you recommend putting them in fridge or freezing after the last step? I usually will take frozen veggie burgers to work, let it thaw over the morning in the fridge and nuke them 1-2 min for lunch. Thanks!
Looks yummy. Have to watch my carbs closely, so like your idea of crumbling these over a chopped salad. Does your nutritional information include the bun?
Thanks for the recipe, Julie! I made them today and really like them. I think my almost one year old will be a fan too! It looks like you’re having a fun family trip. Thanks for sharing your life with us—I love your blog!
I’m so glad you liked them!! Thanks for letting me know and for such a sweet comment!
Soooo good! You were right: letting the patties do their thing was key. I am so bad at flipping too soon, so I did laundry while they cooked ? they turned out perfectly!
Hooray!! And great job multi-tasking — haha!
Dear Julie: These burgers were delicious. I did them in a cast iron skillet. They were brown and crispy. Thank you again for another great recipe ?
Hooray! Thanks for trying them and also for taking the time to come back to this post and leave a comment! <3
Are the almonds essential to this? We have a nut allergy..
Making these tonight! Did you put a dressing on the salad when you made it that way? Thanks!
Made these tonight and my nine month old and 4 year old devoured them…thanks!!!
So happy to hear this! Thanks for letting me know!
I made a double batch and absolutely love them… thanks for the recipe, Julie!
Do you think quick oats would work?
definitely!
Could i use almond flour in place of the whole almonds?
Looks yum! Can’t wait to try this over the weekend!
I made your chickpea curry. Wanted to say thank you 🙂 because my whole family liked it. After the curry, I came to read the recipe of chickpea burgers. Awesome & healthy recipes!
Wow, looks beautiful and very yummy