Spicy Mexican Chickpea Burger with Roasted Pepper and Grilled Poblano Mayo


1 large shallot, minced
3 large cloves of garlic, minced

15 oz fresh cooked chickpeas or one 15-ounce can
2 tbsp extra virgin olive oil
1 roasted red pepper, diced
1½ tsp cumin
¾ tsp chili powder
1 lime (juice and zest)
¼ c fresh chopped cilantro
1 c vegan bread crumbs

4 ciabatta rolls
Salt and pepper to taste


Makes 4 patties


Burger toppings:
1 onion, thin sliced, grilled until browned
1 orange bell pepper, roasted and sliced
Black Kale or any other fresh greens
Coat a large skillet with 1-2 tbsp of canola oil and heat over medium high heat.  Sauté garlic and shallots for 2 to 3 minutes, remove from heat and set aside.  Add chickpeas to a large mixing bowl then add the sauted garlic and shallots, olive oil, roasted red pepper, cumin, chili powder, lime juice & zest, cilantro, bread crumbs, and salt/pepper. Mix well then use hands to fully incorporate ingredients and form into 4 individual patties. Grill on medium heat for approx.. 4 minutes on each side.


To build burgers spread Poblano mayo (recipe below) on each side of ciabatta roll.  Layer black kale, chickpea burger, roasted orange pepper and grilled onions.  Garnish with lime wedge and serve with your favorite Mexican beer.


Roasted Poblano Mayo

1 medium poblano pepper
1 c vegan mayo
2 tsp Agave nectar
½ tsp ground cumin
½ tsp minced garlic
½ tsp Kosher salt

Place whole Poblano pepper on a medium high grill and grill until charred on all sides (approx 4-5 minutes per side.) Allow to cool in a covered bowl or paper bag for approx 10 minutes.  Peel off the blackened skin of the pepper, remove seeds and ribs and mince.  Add minced poblano to bowl and combine with remaining ingredients.  Chill for 1 hour. Yields approx. 1 ½ cups.


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