Introduction
Let’s be honest: after a long day, the last thing you want is to slave over a complicated dinner that requires a PhD in chopstick wielding.
Enter the Thai Chickpea Burger—a little plant-powered magic that’s as cozy as your favorite hoodie but way tastier. These vibrant patties bring a punch of flavor that’s anything but boring, perfect for those nights when you want something satisfying without the usual meat-and-potatoes snooze fest.
Think bold, a bit spicy, and totally vegan-friendly, making your taste buds do a happy dance while your kitchen stays blissfully simple.
Ready to turn chickpeas into your new best dinner date? Let’s get this burger party started—because who said plant-based had to be plain?
Ingredients
- 1 lime (zesty zing!)
- 1 red chilli (spicy kick)
- 240g chickpeas (drained)
- 2 pak choi
- 2 tbsp chickpea flour
- 2 tbsp maple syrup (sweet magic)
- 2 tbsp red Thai curry paste
- 4 spring onions
- 4 tsp oil
- 80g brown rice
Look at this lineup—vibrant, fresh, and totally plant-powered! These ingredients are basically a party in your mouth that’s both vegan-friendly and a little bit sassy. Ready to turn humble chickpeas into burger royalty? Let’s get mashin’!
How to Make It
Alright, let’s get down to the delicious business of crafting these Thai Chickpea Burgers with Pak Choi. Start by boiling up 400ml of water — yep, just enough to cook 80g of brown rice until it’s tender and ready for action.
While that’s bubbling away, give your 240g of chickpeas a good mash in a bowl — channel your inner Hulk and crush those little legumes into burger-ready mush. Toss in 2 tablespoons of red Thai curry paste, 2 tablespoons of chickpea flour (because, you know, burger-binding magic), and those 4 sliced spring onions for a touch of green flair.
Season with a pinch of sea salt, then shape this chickpea party into 6 glorious patties.
Now, while you’re at it, slice up your 2 pak choi halves lengthwise — they’re about to get a quick sizzle. Speaking of sizzle, heat up 4 teaspoons of oil in a pan and cook those burgers until they’re golden and proud, flipping with the confidence of a pro burger flipper.
But wait, the star of the show is the sweet chili sauce. In a small saucepan, gently warm 2 tablespoons of maple syrup, the finely chopped red chilli (seeded if you’re not in the mood for a fire-breathing dragon), and the fresh juice of 1 lime.
Let that simmer until it thickens just enough to give you a sweet, spicy kick that says, “Yep, I’m fancy and vegan.” Drizzle it all over your burgers, serve with the pak choi on the side (or sneak a leaf in each bite), and get ready to impress even the most skeptical meat-eaters.
Plant-powered perfection, coming right up!
Bonus Tips
- Feeling fancy? Slap those chickpea burgers between toasted vegan buns with a big swipe of coconut yogurt for a creamy kick—your taste buds will thank you.
- Don’t have pak choi? No sweat—swap in kale or spinach and pretend you’re a veggie ninja on a mission.
- Want to up your crunch game? Toss some shredded carrot or diced cucumber into your burger mix for a surprise veggie party in every bite.
Why You’ll Love It
Get ready to wow your taste buds without turning your kitchen into a disaster zone—these Thai chickpea burgers bring the zing without the fuss. They’re like a flavor-packed party in your mouth, with a sweet-spicy kick that even your non-vegan pals will envy.
Plus, they’re perfect for anyone mastering the art of plant-powered cooking—no PhD in chickpea wizardry required. Think of them as your new go-to, proving vegan can be both cheeky and downright delicious.
Nutritional Info
These are estimated values:
Calories: 320
Protein: 14 g
Carbohydrates: 40 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
