High Fructose Corn Syrup Free Vegan Creamy Sesame-Garlic Chickpea Burger
Total time50 min
Prep time20 min
Cook time15 min
5.0(20)
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- 2 tbsp sesame seeds
- 2 tbsp olive oil
For the sesame-garlic sauce
- ¼ cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 3–4 tbsp water
For serving
- 4 vegan burger buns, split and toasted
- 1 cup shredded red cabbage
- 1 medium cucumber, thinly sliced
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
Pat the drained chickpeas dry with a clean kitchen towel, then spread them on the towel and press gently to remove as much moisture as possible — drier chickpeas hold together better.
- 2
Transfer the chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly broken down with some larger pieces remaining — the mixture should look chunky and hold together when pressed, not smooth like hummus.
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