Vegan Recipe
Make Vegan Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chickpea & Vegetable Mixture
Binder & Seasoning
For Cooking & Serving
Method
Chickpea & Vegetable Mixture
- 1
Prepare chickpeas
Place the drained and rinsed chickpeas in a large bowl or on a cutting board. Using a fork or potato masher, roughly mash the chickpeas until mostly broken down but still slightly chunky (leave some whole bits for texture). Aim for a texture similar to coarse refried beans.
- 2
Binder & Seasoning
- 3
Make flax egg
In a small cup, combine the ground flaxseed with 5 tablespoons warm water. Stir and let sit 5–10 minutes until it thickens into a gel-like consistency.
- 4
Combine dry binders and seasonings
To the bowl with the chickpea mixture add the oats, nutritional yeast, minced garlic, soy sauce/tamari, lemon juice, smoked paprika, ground cumin, salt, and black pepper. Pour in the flax 'egg' and mix thoroughly. Use your hands or a sturdy spoon to press the mixture together; it should hold when formed into a patty. If too wet, add up to 1–2 tablespoons extra oats. If too dry, add 1 teaspoon water at a time until it holds.
- 5
Form patties
Divide the mixture into 4 equal portions (for 4 burgers). Shape each portion into a compact patty about 3–4 inches (7–10 cm) wide and 1/2 inch (1–1.5 cm) thick. Place formed patties on a plate or tray and refrigerate for 15–20 minutes if time allows—this helps them firm up and hold together while cooking.
For Cooking & Serving
- 6
Cook the patties
Heat 2 teaspoons oil in a large nonstick or cast-iron skillet over medium heat. Once hot, add the patties (work in batches if necessary) and cook without moving for 4–5 minutes, until the bottoms are golden brown and crisp. Carefully flip and cook the other side for 3–4 minutes more. If patties brown too quickly before heated through, reduce heat to medium-low and cover briefly (1–2 minutes).
- 7
Finish and assemble
Transfer cooked patties to a plate lined with paper towel to absorb any excess oil. Toast buns if using. Spread vegan mayo or hummus on buns or lettuce leaves, add the chickpea patty, and top with sliced tomato, pickles, avocado, extra greens, or any preferred toppings. Serve immediately.
- 8
Storage and reheating
Refrigerate leftover uncooked patties for up to 24 hours tightly wrapped, or cooked patties in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 2–3 minutes per side, or bake at 350°F (175°C) for 8–10 minutes until warmed through.