Turmeric Chickpea Burger Recipe

Prep chickpeas

Drain and rinse the canned chickpeas. Pat dry with paper towels. Place half the chickpeas in a food processor and pulse 6–8 times until coarsely chopped; transfer to a bowl. Add the remaining chickpeas and pulse 2–3 times so you have a mix of mashed and whole for texture.

Cook aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix burger base

In a large bowl combine the processed chickpeas, cooked onions and garlic, chopped parsley, ground turmeric, cumin, smoked paprika, ground coriander, lemon zest, salt and pepper. Add 2 tablespoons aquafaba (or water) and stir. Sprinkle in the panko breadcrumbs and 2 tablespoons flour. Mix with a sturdy spoon or your hands until mixture holds together but is not too wet. If too wet, add up to 2 tablespoons more panko; if too dry, add 1 teaspoon water at a time.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). Shape each into a 3/4-inch thick patty, pressing edges so they hold. Place patties on a plate and refrigerate for 20–30 minutes to firm up (helps prevent falling apart during cook).

Pan-fry patties

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add patties (work in batches if needed) and cook 4–5 minutes per side until golden brown and crisp. If they brown too fast, lower heat to medium-low and cover for 1 minute to ensure warmed through. Internal temperature is not required for vegetarian patties; cook until hot and firm. Transfer to a paper towel-lined plate and keep warm in a low oven (100–120°C / 210–250°F) while finishing.

Whisk together mayonnaise, fresh lemon juice, lemon zest, minced garlic, olive oil, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more lemon juice for brightness or a pinch of salt as needed. Refrigerate until assembly. Makes about 1/2 cup.

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar and salt and bring just to a simmer to dissolve sugar and salt, about 1–2 minutes. Pour hot brine over onions, pressing down so slices are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before serving. These will keep refrigerated up to 2 weeks.

Butter the cut sides of brioche buns. Heat a skillet or griddle over medium heat and toast buttered bun halves until golden, about 1–2 minutes per side.

To assemble: spread about 1 tablespoon lemon aioli on both top and bottom bun halves. Place a lettuce leaf on the bottom bun (optional), then a warm turmeric chickpea patty. Top the patty with 1–2 tablespoons bread and butter pickles and a generous pinch of pickled onions. Crown with the top bun. Serve with a lemon wedge on the side for an extra squeeze.

Serve: Serve immediately while patties are warm and buns are toasted. Leftover patties can be reheated in a skillet or oven (180°C / 350°F) for 8–10 minutes.