I love it when it is a joy to get a ton of protein and fiber, especially in the form of a creative burger. This chickpea, corn and sunflower seed patty is so filling and yummy, with a great texture and consistency. This recipe is reprinted with permission from Power Vegan Meals by Maya Sozer, Page Street Publishing Co. 2017.

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Sunflower Chickpea Corn Burger [Vegan, Gluten-Free, Soy-Free]

Ingredients

For the Burgers:

  • 1 15-ounce can chickpeas
  • 3⁄4 cup frozen corn
  • 1⁄2 cup chopped fresh parsley
  • 1⁄3 cup cornichon pickles
  • 1⁄3 cup gluten-free vegan bread crumbs
  • 1⁄3 cup sunflower seeds
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons red pepper flakes
  • 1 teaspoon Dijon mustard
  • 2 tablespoons coconut oil (or other high-heat oil)

Serving Suggestions:

  • Gluten-free burger buns
  • Vegan mayo
  • Red onion slices
  • Arugula
  • Avocado slices
  • Sprouts
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Preparation

  1. In a food processor, combine all the ingredients, except the coconut oil, and pulse a few times to mix and break down, leaving a coarse texture.
  2. Shape the mixture into 4 burger patties and place in the fridge to chill for 30 minutes.
  3. Heat the coconut oil in a skillet over medium-high heat. Cook the patties on both sides until they develop a crust and start to brown, about 4 minutes per side.
  4. Assemble the burgers with gluten-free buns and your favorite accompaniments.
  5. This recipe is reprinted with permission from Power Vegan Meals by Maya Sozer, Page Street Publishing Co. 2017. Photos by Maya Sozer.

Nutritional Information

Per Serving: Calories: 368 | Carbs: 45g | Fat: 18g | Protein: 9g | Sodium: 524mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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