Turmeric Chili Chickpea Burger Recipe

Prepare aromatics

Heat a small skillet over medium with 1 teaspoon olive oil. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly golden, 4–6 minutes. Stir in minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Mash chickpeas

Place drained chickpeas in a large bowl or food processor. Pulse or mash with a fork until mostly mashed but still slightly chunky (some texture should remain). If using a food processor, pulse in short bursts to avoid turning into paste.

Combine patty mixture

To the mashed chickpeas add the cooked onions and garlic, panko breadcrumbs, flour, egg, turmeric, cumin, red chili flakes, chopped cilantro, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until combined. The mixture should hold together; if too wet add up to 2 tbs more breadcrumbs, if too dry add 1 tbs water or an extra beaten egg (or flax egg).

Form patties

Divide mixture into 4 equal portions (about 3/4 cup each) and form into compact patties about 3–3.5 inches in diameter and 3/4 inch thick. Place on a tray and chill in the refrigerator for 15–20 minutes to firm up (helps hold shape when cooking).

Cook patties

Heat remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add patties (work in batches if needed) and cook until golden brown and crisp on the first side, 4–5 minutes. Flip carefully and cook another 3–4 minutes until cooked through and browned. If the outside browns too quickly, reduce heat slightly and cover for 1–2 minutes to ensure heated through. Transfer to a plate and keep warm.

While patties chill, make quick pickled onions. In a heatproof jar or bowl combine vinegar, water, sugar, and salt. Whisk until sugar and salt dissolve. Add sliced red onion, pressing to submerge. Let sit at room temperature for at least 15–20 minutes; for best flavor refrigerate 1 hour to overnight. Drain slightly before assembling burgers.

Whisk together mayonnaise, lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon as desired. Refrigerate until ready to assemble.

Toast buns: Heat a skillet over medium-low. Spread butter on cut sides of brioche buns and toast buttered sides in skillet until golden, about 1–2 minutes. Alternatively, toast under broiler for 30–60 seconds—watch closely.

Assemble burgers: Spread about 1 tablespoon lemon aioli on bottom bun. Add a lettuce leaf (if using), place a warm chickpea patty on top, add 1–2 tablespoons bread and butter pickles, and a generous pinch of pickled onions. Finish with top bun smeared with a little more aioli if desired.

Serve: Serve immediately while patties are warm, with optional fries or salad. Leftover patties can be refrigerated 2–3 days and gently reheated in a skillet or oven.