The Ultimate Avocado Veggie Burger
Ingredients
For the Chickpea Burger Patties
- 1 x 400 g can chickpeas, drained
- 1 large ripe avocado, peeled and chopped
- 2 tbsp flat leaf parsley, finely chopped
- 2 tbsp nutritional yeast (optional)
- Salt and pepper
For the avocado Mayo
- ¾ cup cashews
- 2 avocados
- 1 tbsp lemon juice
- 1-2 garlic cloves
- 2 tbsp avocado or olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp water
- Salt and pepper, to taste
For the Burgers
- Avocado Chickpea patties
- Greens of choice
- Grated carrot
- Red onion, sliced
- Microgreens or sunflower shoots to garnish
- Buns of choice
Instructions
- Start by making the avocado mayo: Soak the cashews in water for 2 hours.
- Drain the cashews and add to a blender with the avocados and all other ingredients. Pulse until smooth and store in the refrigerator.
- For the patties: preheat oven to 180°C and prepare a baking sheet with parchment paper.
- Place the drained chickpeas and avocado in a bowl. Mash with a hand masher until the chickpeas form a rough texture.
- Add the herbs, salt, and nutritional yeast, mix well to combine.
- Form two patties with wet hands and transfer to the baking sheet.
- Bake in preheated oven for about 25 minutes and flip halfway through.
- To assemble: place the lettuce or greens of your choice on the burger buns, top with a veggie patty, grated carrot, sliced red onion, and drizzle with the avocado mayonnaise.
- Serve garnished with micro greens or sunflower shoots.
Video
Recipes we’re loving:
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
This Farro Risotto recipe presented by Katlego Mlambo, the Executive Sous Chef at Four Seasons, The Westcliff, and a judge on MasterChef South Africa, at the Johannesburg Good Life Show is utterly delicious. It is complemented by Charred Cauliflower Puree, Ras el Hanout Carrots, and Spinach Emulsion.
Thai Glass Noodles with Peanut Sauce
Try this delicious vegan and gluten-free glass noodle salad, which combines chewy noodles with crisp vegetables, all generously topped with a rich and creamy peanut butter dressing. It’s a light, easy, and quick-to-prepare dish beautifully presented by Chef Zana Alvarado at this year’s Good Life Show in Johannesburg.
Vegan Raisin and Coconut Macaroons with Chocolate Filling
These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.
Scrambled Tofu Crunch
This delicious and easy-to-make Scrambled Tofu Crunch – crafted by Woolies chefs Monique Malan, Anita Van Wyk, and Emma Morey – is served on ciabatta bread and topped with lettuce, tomato, avocado, aioli, and roasted spiced chickpeas, offering a burst of protein and flavour!
Easy Vegan Cream Cheese
Celebrate World Vegan Day by whipping up this Easy Vegan Cream Cheese recipe from Vanessa Jarvis Findlay, the Founder, Owner, and Chef of NEKED FOOD, a renowned vegan restaurant in Clarens, Free State. With just six simple ingredients, this recipe is incredibly easy to prepare and tastes fantastic. You’ll love the creamy, cheesy flavour!
Mika Zorgman’s Gochujang Tempeh Nuggets on Coconut Rice served with Asian slaw and Pickled Red onions
Enjoy this Korean-inspired dish featuring sticky and spicy gochujang tempeh, paired with creamy coconut rice and a crunchy, tangy slaw topped with pickled onions. Bursting with flavour and easy to prepare, all infused with PlantLove!
Not So Baby Bliss
Fancy a delicious cocktail to toast your favourite vegetable? Grab a pack of McCain frozen Baby Carrots from the freezer and whip this up! This recipe was created by renowned Cape Town mixologist Roxanne Read.
Vegan Pumpkin Arancini with Pumpkin Seed Sage Pesto Sauce
Discover this simple Vegan Pumpkin Arancini Balls recipe featuring a crispy coating and a delicious pumpkin and sage risotto filling. This dish was showcased by Chef Ru Ferosa, a private chef and owner of Utano Kitchen in Cape Town, South Africa, at this year’s Good Life Show—Africa’s leading event for food, drink, and conscious living.
