Chickpea–green chile burgers with avocado and pickled carrots

Dairy-Free, Soy-Free, Vegan, Protein Plus

2 Servings, 810 Calories/Serving

35–50 Minutes

These Southwestern-inspired veggie burgers blend chickpeas with mild green chiles and chili powder for deeply satisfying patties.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 shallots
6 or 7 sprigs fresh cilantro
6 ounces shredded carrots (see Market Watch note)
Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
1⅓ cup cooked chickpeas
2 or 3 cloves peeled fresh garlic
½ pound mild green chiles
¼ cup chickpea flour
1 teaspoon chili powder
1 avocado
2 vegan burger buns
Sunbasket red pepper–cashew “ketchup” (roasted red peppers - cashew butter - fresh garlic - lemon juice - salt)

Nutrition per serving

Calories 810, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1090mg (47% DV), Total Carb. 113g (41% DV), Fiber 26g (93% DV), Total Sugars 21g (Incl. 5g Added Sugars, 10% DV), Protein 31g
Contains: Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the quick-pickled carrots

Peel and finely chop enough shallots to measure ¾ cup [1½ cups]; set aside half for the burgers.
Coarsely chop the cilantro; set aside half for the burgers.

Set the shredded carrots in a medium heatproof bowl.
In a small sauce pot, combine the quick-pickle brine, 2 tablespoons [¼ cup] water, and half the shallots; season with salt and pepper. Bring to a boil, then remove from the heat.
Carefully pour the brine and shallots over the carrots and let cool. Stir in half the cilantro.
While the carrots cool, make the patties.

Prep the patties

Rinse the chickpeas.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In a medium bowl, combine the chickpeas, garlic, green chiles, chickpea flour, chili powder, remaining shallots, and remaining cilantro; season with salt and pepper. Using a masher, fork, or the bottom of a bowl, mash to a coarse paste, mixing until just combined (do not overmix). Using wet hands, form the mixture into two [four] ½-inch-thick patties.

Cook the burgers

In a large frying pan over medium heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned and crisp on the outside and hot within, 5 to 7 minutes per side. Add more oil between batches if needed. Transfer to a plate. Wipe out the pan.
While the patties cook, prepare the avocado.

Prep the avocado; toast the buns

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.

In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and spread with some of the “ketchup.” Top each with a burger and, if desired, spread each burger with more “ketchup.” Garnish with the avocado. Using a slotted spoon, top the burgers with a spoonful of the pickled carrots. Close with the bun tops.

Serve

Transfer the burgers to individual plates and serve the remaining pickled carrots on the side.

Kids Can!

Rinse the chickpeas.
Press the garlic (if you have a press).
Stir together the chickpea mixture and form the patties.
Assemble the burgers.

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