I could rant and rave about this recipe from Cheeky Kitchen until the cows come home, but all I’m going to say is out of the numerous vegan recipes I have tried this year, this one is hands down my favorite. Try it, you’ll know what I mean.
- 1 can chickpeas, drained
- 1/2 cup coconut milk
- 1/2 teaspoon curry powder (recipe just says curry, I don’t know if it’s the same thing, but the powder worked fine for me.)
- 1/2 teaspoon garam masala (I could not locate this in the grocery store and just threw in some extra spices and it was fine, but if you have it, it might be better!)
- 1/2 teaspoon garlic powder
- 1 teaspoon Goya Adobo Seasoning (or onion salt)
- 1/4 cup fresh chives or scallions, chopped
- 1/2 cup quinoa, cooked
- 2/3 cup panko breadcrumbs
- 4 slices fresh pineapple
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame seed oil
- 1/4 cup Vegenaise
- lime zest
- 4 whole wheat hamburger buns
- 4 teaspoons Earth Balance butter
- Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed.
- In a large bowl combine the mixture with the chives, Quinoa, and panko crumbs. Form into 4 patties.
- Heat a grill pan or skillet over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.
- Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.
- In a small bowl, stir together the lime zest, pepper, and Vegenaise.
- Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.