Two Chloe Coscarelli inspired recipes in a row… can you tell she’s my favorite chef? Chloe is a huge source of inspiration for me and one of my biggest role models. In fact, she was the first person to inspire my vegan journey, and her recipes initially sparked my passion for cooking. I really admire her and all that she has been able to accomplish as a vegan chef. This is her recipe for Thai Chickpea Burgers in her book Chloe’s Kitchen.
As with every recipe I’ve ever made from her, this was absolutely delicious. It’s definitely not your average veggie burger; the Thai elements like grated ginger, fresh cilantro, and the sweet & spicy sauce are a nice change of pace from the usual. You can add basically any toppings to your burger that you’d like, but I highly recommend romaine, avocado, red onion, and alfalfa sprouts (as pictured). It all just seemed to work perfectly together and I hope you get to experience the same great flavor combinations that I did.
As for a side dish, you can head over to my recipe post for Peanut-Crusted Baked Onion Rings with Spicy Cilantro Dipping Sauce for the ultimate American-Thai Fusion meal 🙂
- -For the Chickpea Patties-
- 1 15-oz can of Chickpeas, rinsed and drained
- 1/2 Red Onion, chopped
- 2 Cloves of Garlic
- 1 tsp Fresh Ginger, grated
- 1/4 cup Packed Fresh Cilantro
- 1/2 cup Unseasoned Bread Crumbs
- Juice from 1/2 of a Lime
- 1 tsp Salt
- 2 tbsp Vegetable Oil for Frying
- -For the Sweet & Spicy Sauce-
- 1 6-oz can of Tomato Paste
- 2 tbsp Olive Oil
- 2 tbsp Water
- 3 tbsp Agave
- 1 tsp White or Apple Cider Vinegar
- 1/2 tsp Crushed Red Pepper
- 1/4 tsp Salt
- -Other Ingredients for Assembly-
- 5 Kaiser Rolls
- Avocado, sliced
- 4-5 Romaine Leaves, cut in smaller pieces
- Red Onion Slices
- Alfalfa Sprouts
- -To Make the Chickpea Patties- Place the chickpeas, onion, garlic, ginger, cilantro, bread crumbs, lime juice, and salt in a food processor and pulse until just combined. Be sure to not over blend! Use the palms of you hands to form 5 patties about the same size as the rolls you’re using. In a large nonstick skillet, heat oil over medium-high heat and pan-fry the patties, only cooking 2 to 3 at a time. Fry each side for about 5 minutes to get a nice sear. After each side has cooked, remove from heat and place on a paper towel lined plate to allow some of the oil to drain.
- -To Make the Sweet & Spicy Sauce- In a blender, puree tomato paste, oil, water, agave, vinegar, red pepper, and salt.
- -To Assemble- Layer the sauce, burger, and toppings on the bun.