Avocado Chickpea Burgers
with Cilantro Mayo & Mango Salad
Avocado has a creamy, buttery texture, and it’s great folded into these tender “burgers.” Served on crunchy romaine lettuce for a healthy take, they’ll be a crunchy hit for tonight's dinner. Juicy mango is diced up and tossed with spicy red Fresno chile and shallot, for a topping that is sweet, savory, and packed with flavor.
- ¼ cup quinoa
- 13.4 oz chickpeas
- 1 avocado
- 1 mango
- 1 shallot
- 1 red Fresno chile
- ½ oz fresh cilantro
- ¼ cup Follow Your Heart Soy-Free Vegenaise®
- ¼ cup gluten-free panko breadcrumbs
- 1 romaine heart
- 2 tbsp vegetable oil*
- 1 tsp olive oil *
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Food processor
- Large nonstick skillet
Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst, and all of the water is absorbed, about 8 to 10 minutes.
Halve the avocado, remove the pit, and dice the flesh. Peel and dice the mango. Peel and mince the shallot. Thinly slice the red fresno chile. Roughly chop just half of the cilantro. In a medium bowl, combine the chopped cilantro, Vegenaise, and a pinch of salt and pepper. Mix until well combined.
Drain and rinse the chickpeas. Add the cooked quinoa, remaining cilantro, just ½ cup of chickpeas, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add the burger mixture to a larger bowl, and fold with just half of the diced avocado.
Divide the burger mixture in half and press firmly to form four patties, each about 1 inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the avocado chickpea burgers and cook until crispy and warmed through, about 5 to 6 minutes per side.
Roughly chop the romaine and place in a in a large bowl. Add the remaining avocado, diced mango, minced shallot, as much of the sliced fresno pepper as you’d like, remaining chickpeas, chopped romaine, 1 tsp olive oil and a pinch of salt and pepper to the bowl. Toss the mango salad to combine.
Divide the mango salad between large plates and top with avocado chickpea burgers. Dollop with cilantro mayo.