1cupraw chickpeassoaked overnight, or use 2 3/4 cups canned chickpeas
3/4cupwalnuts75 grams, raw & unsalted
1 teaspooncumin powder
1/4teaspoonred chili powderor to taste
3/4teaspoonsaltor to taste
3/4cupbread crumbsI used panko bread crumbs
3-4tablespoonsoilfor frying, I used avocado oil
Spicy Mango Mayo Sauce
1/2cupmayonnaise4 oz, use egg-free if vegan
2-3mangoesripe & sweet, pulp removed
1tablespoonsrirachaadjust to taste, read notes
1teaspoonrice vinegaror white vinegar
Make the patty
To make the patties, soak the chickpeas overnight. In the morning, pressure cook until the chickpeas are soft and cooked and then set them aside.. You should be able to mash them easily when you press them between your thumb and index finger. If using an Instant Pot, cook on high pressure for 20 minutes with natural pressure release. If using a stove-top pressure cooker, do 1 to 2 whistles on high heat, then lower the heat and cook for 7-8 minutes more.
Meanwhile, also pulse the walnuts using a food processor. Just give 2 to 3 pulses, you don't want a fine power. You want some smaller chunks of walnuts for texture. Set this aside.
To a pan on medium heat, add 2 to 3 teaspoons of oil. Once the oil is hot, add the chopped onion and garlic.Cook on medium heat for 6 to 7 minutes, stirring often until the onion turns light golden brown in color. Remove pan from heat and set aside and let it cool down.
Transfer the cooked chickpeas to a large bowl. Using a potato masher, start mashing the chickpeas. Mash until all of them are nicely mashed, it's okay if you have few of them remaining whole but try to mash well as much as you can.
To the bowl now add the sautéed onion & garlic (make sure it's cooled down before adding), the pulsed walnuts, chopped cilantro, cumin powder, coriander powder, paprika, red chili powder and salt.Mix until everything is well combined. I like to use my hands to mix everything well.
Now add the breadcrumbs and mix well again. I have used panko bread crumbs but you can use regular bread crumbs too.
Take a portion from the mixture (around 90-100 grams) and roll and then press between you palm to make a patty. Similarly, make all the remaining patties. You would get around 6 to 7 of these.Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, place the patties carefully in the oil.
Cook on one side for 3 to 4 minutes until browned, then carefully flip the patty and cook the other side for 3 to minutes as well until it's nicely browned from both sides. Be careful while filliping the patty, use 2 forks (or a thin spatula and fork) to lift and flip it carefully else it might break. Cook all the patties similarly. Place them in the fridge for 15 minutes while you work on the sauce.
Mango Mayo Sauce
To make the spicy mango mayo- to a blender or food processor, add mayonnaise, mango pulp, sriracha, rice vinegar and sugar. Blend until everything is well combined and you have a smooth sauce.
Assemble the burger
To assemble the burger, apply the mango mayo on both the buns, place some lettuce on one of the buns, top with the chickpea patty.Then place a round tomato slice and round red onion slice on top. You can even add cucumber/sliced avocados. Place the other bun on top to close the burger. Make all burgers similarly.
Drizzle more spicy mango mayo and serve the chickpea burger with some fries on the side.
Be careful while pan frying the burger patties. They can break if not handled gently.
Use 2 forks or a thin spatula and 1 fork to carefully flip them over.
If the burger patties are breaking you can add more bread crumbs or a binder like besan (gram flour) or all purpose flour. You can even crush some rolled oats in a grinder and use that to bind.
If you don't prefer a spicy sauce, cut down on the sriracha by half. You can always add more later.