Chickpea Burgers with Mango Chutney Honey Mustard @ AVirtuousWoman.org

Chickpea Burgers with Mango Chutney Honey Mustard

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This recipe for Chickpea Burgers is so simple to make and is sure to become a family favorite. This simple recipe is vegan and vegetarian friendly. It would make a great picnic recipe and is a perfect summer meal.

This is one of my favorite recipes I’ve ever created. My children love them as well! They are just so yummy – not to mention good for you.

Chickpea Burgers with Mango Chutney Honey Mustard

Original recipe by Melissa Ringstaff

For these chickpea burgers you’ll need:

  • 1 cup dried chickpeas {or 1 (15 oz.) can of chickpeas}
  • 1/2 large onion, chopped
  • 1 tsp. salt
  • a pinch of cayenne
  • 2 cloves of garlic, minced
  • 1 tsp. cumin
  • 1 tsp. baking powder
  • 6 Tbsp. besan (chickpea) flour or all-purpose flour
  • Oil for frying

This recipe makes quite a few burgers and you can freeze any leftovers for a quick meal later on.

Mango Chutney Honey Mustard

To make this simple Mango Chutney Honey Mustard you’ll need:

1 cup mayonnaise or vegan mayonnaise
1/4 cup prepared mustard
1/4 cup honey
1/4 cup Mango Chutney

How to Serve the Chickpea Burgers with Mango Chutney Honey Mustard:

I like to serve these burgers over toasted buns. To toast buns, slather each side of the bun with a little butter or your favorite vegan margarine and put under the broiler (watching closely) until lightly browned.

Serve with a choice of toppings: red onion, sliced tomato, lettuce. Drizzle generously with the Mango Chutney Honey Mustard.

Really, these are soooo good!

These chickpea burgers are allergy friendly: 

  • vegan/ vegetarian
  • the sauce is dairy free if you use a vegan mayonnaise
  • gluten free if you use besan (chickpea flour) or other gluten free flour and a gluten free bun.
Chickpea Burgers with Mango Chutney Honey Mustard @ AVirtuousWoman.org

Chickpea Burgers

This simple recipe is allergy friendly and makes a perfect summer meal. Serve on a bun or just serve the patty with a yummy dip.

Ingredients

  • 1 cup dried chickpeas {or 1 (15 oz.) can of chickpeas}
  • 1/2 large onion, chopped
  • 1 tsp. salt
  • a pinch of cayenne
  • 2 cloves of garlic, minced
  • 1 tsp. cumin
  • 1 tsp. baking powder
  • 6 Tbsp. besan (chickpea) flour or all-purpose flour
  • Oil for frying

Mango Chutney Honey Mustard

  • 1 cup mayonnaise or vegan mayonnaise
  • 1/4 cup prepared mustard
  • 1/4 cup honey
  • 1/4 cup mango chutney

Instructions

If using dried chickpeas {garbonzo beans}, put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the besan or flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands.So, if the mixture seems to sticky, you can add a little more flour.

Form the chickpea mixture into hamburger size patties. You want the patties thin – not more than 1/4 to 3/8 inch thick – so that the middle cooks through. Cook over medium to medium low heat in a little oil until golden brown on both sides. Repeat until mixture is used up, adding oil to pan as needed. Drain on paper towels.

To make the Mango Chutney Honey Mustard: In a small bowl, mix ingredients together well with a whisk.

Notes

This recipe makes quite a few burgers and you can freeze any leftovers for a quick meal later.

I serve these burger over toasted buns. To toast buns, I slather each side of the bun with a little butter or vegan margarine and put under the broiler (watching closely) until lightly browned.

Serve with a choice of toppings: red onion, sliced tomato, lettuce. Drizzle generously with the Mango Chutney Honey Mustard.

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