One of my favorite things I found moving from California to Texas were all the delicious hamburger joints. But even before I began eliminating meat from my diet I was constantly impressed by all the handmade vegetarian patties that these places offered.
We loved to walk down the street from our apartment to Grub Burger Bar for happy hour, lunch or dinner. The patio was dog friendly so Maddie approved of exploring new streets and stealing french fries.
After visiting a few times I opted in to try their Hippie Chickpea Burger to reconnect with my hippy California soul 🙂 And I was forever grateful that I tried it!
It was so flavorful that we ended up going more often just so I could get this burger, and of course the waffle sweet potato fries!
We moved away from this part of town for a few years and when we finally returned, one of our first adventures was a walk back to Grub Burger Bar. I was so sad to see the item was removed from the menu, like heart-broken. How could something so delicious not sell enough to keep its place?
That’s when I took matters into my own hands…I needed to make it myself. After a couple different recipes I finally found my favorite combination of textures & flavors and once I paired it with this simple Asian slaw, it was over.
Forever, a staple meal in our home and although it includes a long list of ingredients they are something we always have on hand & you probably will too!
Thai Chickpea Burger & Slaw
Ingredients
- 1 can (15oz) chickpeas, drained
- 1/2 cup cooked quinoa
- 1/4 cup almond butter sub any preferred nut butter
- 1/2 cup sunflower seeds
- 1/2 cup green onions, diced
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp Sriracha hot sauce
- 1 tbsp garlic, minced
- 2 tbsp coconut sugar or brown sugar
- 1 tsp Himalayan salt
Asian Slaw
- 1 bag shredded cabbage
- 1 tsp garlic, minced
- 1 tsp ginger
- 1/2 tbsp Sriracha hot sauce
- 1/8 cup almond butter sub any preferred nut butter
- 1 tbsp coconut aminos or soy sauce
- 1 tsp lime juice
- 1 tbsp coconut sugar or brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil, toasted
- 1/4 cup water
Instructions
- Preheat oven to 375 degrees. Line baking sheet with wax paper and lightly grease.
- In a large mixing bowl roughly mash the drained chickpeas with a fork, leaving a few beans whole for texture.
- Add cooked quinoa, diced green onions, almond butter, sunflower seeds, coconut aminos or soy sauce, Sriracha hot sauce, garlic, brown sugar, and Himilayan salt to mixing bowl. Stir to combine.
- To form patties use a heaping 1/4 cup of mixture and form in hands. Mixture will be wet, so place semi-formed patty on baking sheet and complete adjustments directly on the sheet with fingers. Repeat until all burgers are formed. Mixture will yield 4- 6 patties depending on your preferred size.
- Bake for 20 minutes, carefully flip, then bake for an additional 18 minutes. Patties should be crispy on the outside when complete.
- While patties are baking prepare the dressing for the slaw.
- Add all the dressing ingredients to the measuring cup of the hand blender. If you don't have a hand blender use a food processor or blender. Blend until smooth.
- Add the shredded cabbage and dressing to a bowl and toss until cabbage is well coated. Save a little dressing for drizzle topping.
- Add the slaw to the bottom of plate or bowl. Top with two patties. Drizzle with extra dressing and enjoy! Feel free to add any extra topping flavors. Typically we enjoy sliced avocado and extra diced green onions!
These sound DELICIOUS!! Must try this week. Thanks for sharing!