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
A healthy veggie burger recipe for Thai Chickpea Burgers that’s simple to make and bursting with flavor!
- 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.
- Serving Size: 1 burger
- Calories: 214
- Sugar: 3g
- Sodium: 413mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai chickpea burgers, Thai bean burgers, Thai veggie burgers, bean burgers, chickpea burgers