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.

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

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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.
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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.