These Asian Style burgers are the perfect addition to burger night – which is Friday night in our house and a fan favourite for most people I reckon.

I love the tangy extra flavour in the burgers as well as this delicious sriracha mayo that Amy has paired with them.

Burger Asian Style

These Asian Style burgers are the perfect addition to burger night – which is Friday night in our house and a fan favourite for most people I reckon.

I love the tangy extra flavour in the burgers as well as this delicious sriracha mayo that Amy has paired with them.

Burger Asian Style

We LOVE chickpeas, they are tasty, inexpensive and so versatile – Whats now to love?

Take for example their impressive nutrient content for a 1/2 cup of chickpeas from according to MyNetDiary.
Chickpeas are:

  • low in calories: 106 calories.
  • high in fiber: 5 grams of fiber.
  • high in protein: 6 grams of protein.
  • a good source of folate, potassium, magnesium, and iron.

So lets add this Asian Style burgers recipe to your “To make” list for this weekend. Burger night it is!!!

Plus those pickled carrots are next level.

Asian Burgers

Asian Style Burgers

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This delicious tangy asian style burger recipe is so easy to make , tastes delicious and nutritious at the same time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Vegan Product

Ingredients

For the patty

  • 2 Cups Chickpeas Soaked overnight & Boiled until soft
  • 1/2 Red onion Finely chopped
  • 1 Tbsp Lemongrass Finely chopped
  • 2 Tbsp Ginger
  • 1/2 Cup Flou Cake wheat or white bread withh be fine.

For the sauce

  • Vegan Mayo
  • Siracha

Pickled Carrots

  • 2 Carrots Cut into long strips/ribbons
  • 2 Tbsp Brown Sugar
  • 1/4 Cup Apple Cider Vinegar
  • 1 tsp Salt
  • 1/4 Cup Water

Instructions

  • Place a pan on a medium to high heat on the stove and cover the bottom in about 2 cm of oil.
  • Pop all the patty ingredients into a blender and pulse until it forms a coarse crumb. Squeeze together and test one patty in the oil to make sure it sticks together. Fry until lightly brown on both sides
  • Place the patties on paper towel to drain the excess oil.
  • While these are cooking, place all the ingredients for the pickle in a pot and dissolve the sugar and salt. Add in the carrots and simmer for 5 minutes. Then pour in to a jar and you can keep this in the fridge for a while.
  • On some beautiful wholegrain rolls, smear with the sriracha mayo, add on some of the pickled carrot, some coriander and fresh mint, a patty and enjoy

So glad to see you are also loving the recipe’s created for us by Amy over at An Earthen Life – Go check her out for more amazing recipe creations