A healthy veggie burger recipe for Thai Chickpea Burgers that’s simple to make and bursting with flavor!

1/4 cup old fashioned oats

2 tablespoons almonds

1/2 cup shredded carrots

1/2 cup chopped cilantro

1 tablespoon tahini

1 tablespoon lime juice

2 1/2 teaspoons olive oil

1 teaspoon sesame oil

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon turmeric

1 teaspoon green curry paste

1/2 teaspoon dried basil

1 15.5-ounce can chickpeas, rinsed and drained

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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.