27 May 2018

Thai Chickpea Burgers with Peanut Sauce

When the sun is shining and it feels like summer, you want to eat something fresh, vibrant and packed full of flavour, like this incredible burger. A Thai spiced chickpea and sweetcorn patty with creamy peanut sauce, topped with gherkins and pickled slaw, served on a crisp, toasted bun, it's a party in your mouth, with sweet, spicy & tangy flavours all perfectly complementing one another, with a delightful combo of crunchy, creamy and chewy textures. This is not your average veggie burger.

You might think that the combo of peanut butter sauce and pickles sounds a bit strange, but the tangy, acidic notes of the pickles perfectly cut through that rich, creamy peanut-coconut sauce. Trust me, this combo is an absolute winner and I would happily be served something this exciting in a restaurant (or this actual burger). I used crunchy peanut butter for my sauce, I love the added texture, but of course you can use your favourite - are you a crunchy or smooth peanut butter kinda person? Let me know in the comments below!

This burger is also packed full of the good stuff - plenty of protein from the whole chickpeas and chickpea flour in the patty, as well as from the peanut sauce, a generous amount of vitamin E, iron, calcium, B vitamins and fibre, not to mention plenty of vitamin C from the slaw and corn. So you know that you're eating something super tasty, that's also nourishing you from within. These burgers are pretty filling as they are, but for a weekend feast, why not serve up with some sweet potato fries. The burgers themselves are also gluten-free if made with tamari instead of soy sauce and when served on a gluten-free bun. 

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Thai Chickpea Burgers with Peanut Sauce | Serves: 6 | Time: 25 mins

You'll need

  • Chopping board
  • Knife
  • Food processor
  • Grater
  • 2 x mixing bowls
  • Large non-stick pan
  • Spatula
  • Measuring cups and spoons


  • 2 cups cooked chickpeas
  • 1 cup frozen sweetcorn
  • 4 spring onions, chopped
  • 3 tbsp vegan Thai red curry paste 
  • 2 tsp soy sauce
  • 1/2 cup chickpea flour
  • 2 tbsp oil (for frying)
  • 1/4 large red cabbage
  • 1 large carrot
  • 1/2 cup pickling liquid (from jarred pickled gherkins)
Peanut Sauce
  • 4 heaped tbsp crunchy peanut butter
  • 3 tbsp coconut milk
  • 1 tbsp soy sauce
  • Juice 1 lime 
To serve:
  • 18 slices pickled gherkins 
  • 6 crusty buns


  1. Shred the cabbage and grate the carrot and cover with 1/2 cup of liquid from the jarred pickled gherkins, mix together and then set to one side. 
  2. Pulse the chickpeas a few times until they're broken down (but don't let them turn into a paste) and add to the mixing bowl with the sweetcorn, spring onions, red curry paste and soy sauce, mix together well and then fold in the chickpea flour to form a dough, making sure it's well mixed in. Split the mixture into 6 and roll into balls, then flatten them to form burgers on a chopping board dusted with chickpea flour
  3. Gently heat up a splash of oil in a non-stick pan and transfer the burgers using a spatula, fry on a low heat for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate once cooked and if needed, keep warm in the oven. Toast the buns in the frying pan until golden brown.
  4. Spread the peanut sauce over the bottom bun, then top with a burger, 3 gherkin slices folded over one another, a generous amount of slaw and finally the top bun. Serve up and enjoy!
Cassidy xx