Smoky chickpea quinoa burgers topped with a refreshing cilantro-lime apple slaw make for an incredibly delicious vegan meal. These burgers are made with nutritious, wholesome ingredients and are packed with enough flavor to please just about any palette.
Chickpeas have officially found their forever home. The whole hummus thing was great, but mashed up in these burgers is where they really belong.
So it’s currently Thursday which means meatless Monday is waayy too far away to hold off on making these. I’m going to make a bold statement and say that even carnivores will enjoy these burgers. They have that “meaty” texture that most burgerholics (myself included) love, AND a nice crispy outer crust.
Plus, you can pile these suckers high with endless toppings (see below) with no real limit. Just try to prevent your jaw from becoming unhinged. Or from making a colossal mess like I religiously do.I can’t bring myself to buy the store-bought veggie burgers anymore. I used to eat them on occasion back in collage (when I couldn’t spend half my paycheck at Whole Foods), but I truly can’t even stomach half of the ingredients anymore. They’re loaded with preservatives, sodium and actually contain very little actual veggies. Blasphemy.
But luckily, it’s super simple (and actually fun!) to prepare your own meatless burgers at home. I’ve tried a ton of different varieties of bean burgers that include anything from quinoa and lentils to mushrooms and zucchini. It can be tricky to prevent veggie burgers from falling apart when you grill or saute them, but I was so pleased to find these patties stuck together like champs!I was inspired to make these through my attempt at incorporating more plant-based meals into my diet. For whatever reason, most varieties of meat just haven’t appealed to me as much lately. It may just be some temporary aversion I’m having (no, I am not preggo), but I have been thoroughly enjoying all of my meatless creations. It just feels amazing to fuel my body with even more wholesome foods (loads of fruits, vegetables and legumes), and I always love the opportunity to step out of my comfort zone in the kitchen.
Another thing i’m loving is this simple cilantro-lime apple slaw. I’ve made something similar for pulled pork sandwiches in the past and holy cow, was it delicious. It requires minimal ingredients, but adds such a refreshing taste and crunch to sandwiches and burgers. It’s also great to use in wraps or on salads. Or just eat out of the bowl like I did 3.5 minutes ago. Enjoy these patties in a burger, on a lettuce wrap, on top of a salad or simply as a grab-n-go snack. They’re packed with fiber, low in fat and made with nutritious, plant-based ingredients. This is definitely the kind of meal that your body and taste buds will thank you for!
Smoky Chickpea Burgers with Cilantro-Lime Apple Slaw (Vegan)
- 1 15.5 ounce can chickpeas (garbanzo beans), drained
- 1 tbsp flaxseed meal + 2.5 tbsp water to create flax egg
- 1/3 cup cooked and cooled quinoa
- 1/4 cup diced red onion
- 1 clove of garlic minced
- 2 tsp Dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp sea salt + 1/4 tsp black pepper
- 2 tbsp freshly chopped cilantro
- 4 buns or wraps
- ***Cilantro-Lime Apple Slaw***
- 1/2 large apple julienned
- 1 cup shredded cabbage
- 2 tsp apple cider or red wine vinegar
- Juice of 1 lime
- 1/2 tsp granulated sweetener of choice I used Stevia
- Pinch of sea salt and black pepper
- 2 tbsp freshly chopped cilantro
- Begin by preparing the slaw. Simply combine all slaw ingredients in a medium-sized bowl and mix well. Refrigerate for ~30 mins before serving to allow flavors to marry.
- Prepare flax egg by combining flaxseed meal and water in a small bowl and mixing well. Let sit for ~5 minutes to thicken.
- Prepare burgers by placing drained chickpeas in a large bowl and mashing them with a fork. Add flax egg and remaining burger ingredients and mix until well-combined (feel free to use your hands to mash everything up well). Form into 4 burger patties.
- Heat a large skillet over medium heat and coat with a drizzle of olive oil or coconut oil. Once hot, add burgers to the pan and saute for ~4-5 minutes per side, until browned. Try to avoid flipping them more than once.
- Place burger on a bun and top with slaw and additional toppings if desired (I used microgreens, avocado and watermelon radishes). Makes 4 burgers.