Chickpea Kimchi Burger

The Chickpea Kimchi Burger combines the earthy flavors of chickpeas with the spicy, tangy kick of kimchi, creating a vibrant and satisfying vegan dish. Perfectly grilled and served on a toasted bun, this burger is a delightful fusion of Korean and Western cuisine.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Kimchi - 100g, chopped
• Breadcrumbs - 50g
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Lettuce leaves - 2
• Sliced cucumber - 1/2 cup
• Sliced avocado - 1/2
• Vegan mayo - 2 tablespoons

Steps

1. In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
2. Add the chopped kimchi, breadcrumbs, green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper to the mashed chickpeas. Mix until well combined.
3. Form the mixture into two equal patties, pressing firmly to hold them together.
4. Heat a non-stick skillet over medium heat and lightly grease it with a little oil. Cook the patties for about 5-7 minutes on each side, or until golden brown and heated through.
5. While the patties are cooking, toast the burger buns in a separate pan or toaster until lightly browned.
6. Assemble the burgers by spreading vegan mayo on the bottom half of each bun. Place a lettuce leaf on each bun, followed by the cooked chickpea kimchi patty, sliced cucumber, and avocado. Top with the other half of the bun.
7. Serve immediately with your favorite side dish.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Contains probiotics from kimchi, which can enhance gut health.

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