
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chickpea–green chile burgers with avocado and pickled carrots
Dairy-Free, Soy-Free, Vegan
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 or 2 shallots
- 6 or 7 sprigs fresh cilantro
- 6 ounces shredded carrots (see Market Watch note)
- Sun Basket 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
- Sun Basket red pepper–cashew “ketchup” (roasted red peppers - cashew butter - fresh garlic - lemon juice - salt)
Nutrition per serving
Calories: 810, Protein: 31g (62% DV), Fiber: 26g (104% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 1090mg (45% DV), Carbohydrates: 113g (38% DV), Total Sugars: 21g, Added Sugars: (Maple Syrup): 5g (10% DV).
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.
Instructions
Wash produce before use
1
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.
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.
2
Prep the patties
- Rinse the chickpeas.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
3
Cook the burgers
While the patties cook, prepare the avocado.
4
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.
5
Assemble the burgers
Serve
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.