Turmeric Chickpea Burger (v) Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine vinegar, water, sugar and 0.5 tsp salt. Heat just until sugar dissolves and liquid is warm (do not need to boil).

Pour the warm pickling liquid over the onions, pressing to submerge. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving.

In a small bowl combine mayonnaise, lemon juice, lemon zest, minced garlic, 0.25 tsp salt and 0.25 tsp pepper. Whisk until smooth and taste; adjust salt or lemon to preference. Refrigerate until assembly.

Drain and rinse chickpeas thoroughly and pat dry with a kitchen towel or paper towels to remove excess moisture.

In a food processor pulse the chickpeas in 2–3 short bursts until coarsely broken but not a smooth paste — you want some texture (about 8–10 pulses). Transfer to a bowl.

To the food processor (no need to clean), add chopped red onion (reserve a tablespoon for garnish if you like), minced garlic, cilantro/parsley, rolled oats, turmeric, cumin, smoked paprika, 1 tsp salt, 0.5 tsp pepper, lemon zest and lemon juice. Pulse until combined and mixture holds together when pinched — if too wet add up to 2 tbs more oats/panko, if too dry add 1–2 tsp water or a splash of aquafaba.

Stir the processed mixture into the bowl with the coarsely chopped chickpeas. Add the egg or aquafaba and mix thoroughly to combine. Taste and adjust seasoning.

Divide mixture into 4 equal portions (about 3/4 cup each) and shape into patties about 3/4 inch thick. Place patties on a plate and refrigerate for 15 minutes to firm up (optional but helps them hold).

Heat a large skillet over medium heat and add 2 tbs olive oil. When oil is shimmering, add patties (work in batches if necessary) and cook 4–5 minutes per side until golden brown and slightly crisp. Reduce heat if they brown too quickly. Internal temperature not critical for veg patties — cook until heated through and firm, about 8–10 minutes total.

Remove patties to a paper towel-lined plate to drain briefly.

Heat a separate skillet or griddle over medium heat. Spread butter or vegan spread on cut sides of brioche buns and toast, cut-side down, until golden (about 1–2 minutes).

Spread about 1 heaping tablespoon of lemon aioli on the bottom bun.

Place a lettuce leaf (if using) and a chickpea patty on the aioli. Top the patty with 2–3 tablespoons bread and butter pickles, a generous spoonful of pickled onions (drain excess liquid), and a thin slice of tomato if desired.

Spread a little aioli on the top bun, close the burger and serve immediately.

Serve 4 burgers. Leftover patties keep refrigerated for 2–3 days; reheat gently in a skillet or oven to maintain texture.