Filling and flavorful Chickpea Burger with a spicy mango mayonnaise sauce is the perfect burger for your summer BBQ & parties! It's vegan and can be made gluten-free.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 540 minutes
  • Yield: 6
  • Category: Main Course
  • Cuisine: American

Ingredients

Chickpea Burger Patty

  • 1 cup raw chickpeas (soaked overnight, or use 2 3/4 cups canned chickpeas)
  • 3/4 cup walnuts (75 grams, raw & unsalted)
  • 2-3 teaspoons oil
  • 2 medium red onion (chopped)
  • 5-6 large garlic (chopped)
  • 1/3 cup cilantro (chopped)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1/4 teaspoon red chili powder (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • 3/4 cup bread crumbs (I used panko bread crumbs)
  • 3-4 tablespoons oil (for frying, I used avocado oil)

Spicy Mango Mayo Sauce

  • 1/2 cup mayonnaise (4 oz, use vegan mayo)
  • 2-3 mangoes (ripe & sweet, pulp removed)
  • 1 tablespoon sriracha (adjust to taste, read notes)
  • 1 teaspoon rice vinegar (or white vinegar)
  • 1/2 teaspoon sugar

Method

Make the patty

  1. To make the patties, soak the chickpeas overnight. In the morning, pressure cook until the chickpeas are soft and cooked and then set them aside.. You should be able to mash them easily when you press them between your thumb and index finger. If using an Instant Pot, cook on high pressure for 20 minutes with natural pressure release. If using a stove-top pressure cooker, do 1 to 2 whistles on high heat, then lower the heat and cook for 7-8 minutes more.
  2. Meanwhile, also pulse the walnuts using a food processor. Just give 2 to 3 pulses, you don't want a fine power. You want some smaller chunks of walnuts for texture. Set this aside.
  3. To a pan on medium heat, add 2 to 3 teaspoons of oil. Once the oil is hot, add the chopped onion and garlic. Cook on medium heat for 6 to 7 minutes, stirring often until the onion turns light golden brown in color. Remove pan from heat and set aside and let it cool down.
  4. Transfer the cooked chickpeas to a large bowl. Using a potato masher, start mashing the chickpeas. Mash until all of them are nicely mashed, it's okay if you have few of them remaining whole but try to mash well as much as you can.
  5. To the bowl now add the sautéed onion & garlic (make sure it's cooled down before adding), the pulsed walnuts, chopped cilantro, cumin powder, coriander powder, paprika, red chili powder and salt. Mix until everything is well combined. I like to use my hands to mix everything well.
  6. Now add the breadcrumbs and mix well again. I have used panko bread crumbs but you can use regular bread crumbs too.
  7. Take a portion from the mixture (around 90-100 grams) and roll and then press between you palm to make a patty. Similarly, make all the remaining patties. You would get around 6 to 7 of these. Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, place the patties carefully in the oil.
  8. Cook on one side for 3 to 4 minutes until browned, then carefully flip the patty and cook the other side for 3 to minutes as well until it's nicely browned from both sides. Be careful while filliping the patty, use 2 forks (or a thin spatula and fork) to lift and flip it carefully else it might break. Cook all the patties similarly. Place them in the fridge for 15 minutes while you work on the sauce.

Mango Mayo Sauce

  1. To make the spicy mango mayo- to a blender or food processor, add mayonnaise, mango pulp, sriracha, rice vinegar and sugar. Blend until everything is well combined and you have a smooth sauce.

Assemble the burger

  1. To assemble the burger, apply the mango mayo on both the buns, place some lettuce on one of the buns, top with the chickpea patty. Then place a round tomato slice and round red onion slice on top. You can even add cucumber/sliced avocados. Place the other bun on top to close the burger. Make all burgers similarly.
  2. Drizzle more spicy mango mayo and serve the chickpea burger with some fries on the side.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.