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Vegan Chickpea + Wild Rice Burgers With Grilled Avocados and Heirloom Tomato Salsa

vegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgers

vegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgersThe first time I had a wild rice burger was two weeks ago, when I was visiting the Northern Midwest. How I ended up eating this wild rice burger is kind of a tragic, but I promise there’s a happy ending. If you are prone to hanger (hunger + anger) or have ever looked forward to a meal with extreme eagerness, only to be let down, I think you’ll get where I’m coming from.

We were on a six-hour drive back to Duluth, Minnesota with only an hour to go, and after a full day in the car with subpar snacks, we were hungry. Lewis suggested ordering takeout for dinner, and I called to place the order. Just knowing there was food to be had soon made the rest of the car ride feel like Christmas Day. Until… we got there, paid, got back in the car, and realized, fifteen minutes later, that they had forgotten my meal. My reaction? A mixture of sadness and shock, since I was so. incredibly. hungry.

vegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgers

vegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgersvegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgers

Luckily for me, we ordered two sides, which I ate in addition to my leftover Chipotle from the night before. I also ate half of Lewis’ wild rice burger, because true love is letting your hungry girlfriend eat the most of your dinner. My first thoughts on the burger: wild rice burgers, where have you been all my life?! The burger was a chewy, tender patty with caramelized onions sandwiched between two slices of grilled bread, and from my first bite in, I knew it was something I wanted to make at home.

So here it is in all its glory. These wild rice burgers are perfect for barbecues and picnics, and you can enjoy them with or without the bun. Just don’t forget the toppings: the heirloom tomato salsa provides just the right amount of sweet heat, and the grilled avocados are creamy, and dare I say… luscious. The salsa recipe comes from Lewis, who is actually a really good cook. This salsa is one of my favourite things that he makes, and we usually enjoy it on tacos. The salsa takes a bit of time to make, but I promise you it is worth every minute it takes to prepare it.

vegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgersvegan chickpea + wild rice burgers // gratitude and greens // #vegan #plantbased #recipe #veggieburgers

vegan wild rice burgers // gratitude and greens // #vegan #plantbased #veggieburger #recipe
VEGAN CHICKPEA + WILD RICE BURGERS WITH HEIRLOOM TOMATO SALSA AND GRILLED AVOCADO

Yields around 8 patties.

PART 1: HEIRLOOM TOMATO SALSA
INGREDIENTS

  • 5 large / 1 kg + 100 grams whole heirloom or regular tomatoes
  • 1 medium / 250 grams onion, roughly chopped
  • 1 regular / 11 grams jalapeño pepper, with seeds – if you can’t take spice, you can remove the seeds and rib
  • 2 teaspoons coconut sugar
  • 1 1/2 teaspoon salt, plus more to taste
  • 1 tablespoon coconut oil

INSTRUCTIONS

  1. Heat the tablespoon of coconut oil in a pot on medium-high heat. Sauté the onion with half a teaspoon of salt until it begins to brown. Add the jalapeño. Put the tomatoes into the pot whole, and allow them to sit until their bottoms begin to blister. Begin preparing the chickpea and wild rice patties while you wait.
  2. When the bottoms are blistered and parts of the tomato begin to break down, use a pair of tongs or a wooden spoon to flip the tomatoes. Add the sugar. When the tomatoes are soft, smash them. Reduce the excess liquid by simmering the salsa with the lid off until you reach a desired consistency. I prefer mine a little thicker, which takes around fifteen to twenty minutes.

PART 2: CHICKPEA + WILD RICE PATTIES
INGREDIENTS

  • 2 1/4 cups / 293 grams cooked wild rice, drained
  • 3/4 cup / 122 grams chickpeas
  • 1 large or 2 medium / 330 grams onions
  • 3 cloves / 37 grams garlic
  • 1 cup / 82 grams breadcrumbs
  • 3 tablespoons tapioca starch
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground flaxseed + 6 tablespoons water
  • 1/4 cup aquafaba, the water from canned chickpeas (this is for binding purposes – please do not use regular water in place of aquafaba)
  • 1 1/2 teaspoons salt
  • 8 buns

INSTRUCTIONS

  1. Preheat the oven to 190ºC/375ºF and grease two baking trays.
  2. Mix the ground flax and water in a small bowl and set aside.
  3. Place the onion and garlic in a pan over medium heat, and sauté with a generous pinch of salt until fragrant and translucent, around 10 minutes. Remove the onion and garlic from the heat and, together with the chickpeas, pulse until it forms a rough purée.
  4. Combine the breadcrumbs, nutritional yeast, wild rice, and salt in a large bowl. Add the chickpea, onion, and garlic to the dry ingredients with the ground flax blend and aquafaba. Add the tapioca starch and, using your hands, mix well.
  5. Using your hands, form a ball with the patty mixture and flatten slightly with your hands. Space the patties an inch apart and bake for 22-25 minutes.

PART 3: GRILLED AVOCADO
INGREDIENTS

  • 3 barely ripe avocados
  • 2 teaspoons coconut oil
  • 1-2 lemon or lime wedges

INSTRUCTIONS

  1. Cut the avocados in half and remove the seeds. Scoop the flesh of each half out with a spoon so that the avocado half is still intact and gently slice lengthwise.
  2. Squeeze the juice from the citrus. Brush each of the slices with some coconut oil and the lemon or lime juice.
  3. On medium heat, grill the avocados on a grill pan for 2 minutes. Flip to cook the other side.
  4. Remove from the heat.

PART 4: ASSEMBLING THE BURGERS

  1. Spread the salsa on the buns. Top the patties with the grilled avocado and sandwich them between the buns.

Wishing you much love and happy kitchen adventures,
Gen.

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30 Comments

  1. Temi
    August 10, 2015

    Hoooooly smokes these look incredible and your photography is great!! There’s nothing worst that a missed order from take-out or the wrong meal being delivered when you’re hangry, haha.

    Reply
    • genevieve y
      August 11, 2015

      Thank you Temi! Hanger is the worst but luckily I… got to eat half of my boyfriend’s meal, haha!! xo

      Reply
  2. Shashi at RunninSrilankan
    August 10, 2015

    UGH – I’d have had to turn around if I found out they forgot my meal! Even in your hangry state, you were still rational :)
    I’ve never had a wild rice and chickpea burger before – this one sounds so so flavorful and ooh that heirloom tomato salsa is the perfect accompaniment!

    Reply
    • genevieve y
      August 11, 2015

      Oh Shashi, I wanted to turn around for my food SO BADLY!!! But we were in a rush to get somewhere so unfortunately we weren’t able to. I survived, though! Thank you! xo

      Reply
  3. Carmen L.
    August 10, 2015

    This is right up my alley and yes being hungry is no joke, sorry for the situation but wonderful for us, such a yummy recipe. Kinda lazy right now but will make one day! regards to Louis and a hug for you!

    Reply
    • genevieve y
      August 11, 2015

      Thank you Carmen! Hugs from both Lewis and I. We think of you often! xo

      Reply
  4. Rebecca @ Strength and Sunshine
    August 10, 2015

    So funny! I just picked up a HUGE bag of wild rice and am now obsessed! It’s so good!

    Reply
    • genevieve y
      August 11, 2015

      Isn’t wild rice wonderful? I just love the texture of it! xo

      Reply
  5. Kathryn @ The Scratch Artist
    August 10, 2015

    Wild rice burgers sound amazing. I’ve made them with quinoa and brown rice, now I am adding wild rice to my list. I totally understand and could feel your let down when you wrote that your dinner was left out of the order. Talk about a pull your hair out moment. Yay for sharing though :-)

    P.S. your tomatoes photos are GREAT. I have been photographing tomatoes all weekend after my trip to the farmers market on Saturday. Yay summer tomatoes.

    Reply
    • genevieve y
      August 11, 2015

      Thank you Kathryn! I really like quinoa burgers too. And yes, I have been going crazy over summer tomatoes! They are so fun and beautiful to photograph. Heirloom tomatoes are just so gorgeous! xo

      Reply
  6. Sarah | Well and Full
    August 10, 2015

    “True love is letting your hungry girlfriend eat the most of your dinner.” <— THIS! It made me chuckle but it is so, so true. ;) Always on the same page, girl!

    Reply
    • genevieve y
      August 11, 2015

      Yep! True love is what I feel when I see oatmeal on a cold day and when my boyfriend lets me have most of his meal. Priorities, you know… ;) xo

      Reply
  7. Cady | Wild Heart of Life
    August 10, 2015

    I’m no stranger to hanger.. but these look like the perfect cure!

    Reply
  8. Gena
    August 11, 2015

    These look awesome, Gen–you nailed the texture, which is so hard with veggie burgers! I love the idea of using wild rice, too, instead of regular rice or oats as usual. Lovely!

    Reply
  9. Jessie Snyder | Faring Well
    August 11, 2015

    Sweetest boyfriend of the year award. I straight up would have been like “you guys are pulling a u-turn ASAP if you want to live through this car ride” to go back and get my forgotten meal! Haha, apparently I have hanger issues ;). I’ve never tried wild rice in a burger either! Now you have me totally wanting to. Gorgeous post/recipe lady – xo

    Reply
    • genevieve y
      August 11, 2015

      Thanks Jessie! And haha, you have no idea!!! I wanted to turn around SO BAD. But we were in a rush to get to something so we didn’t have time to turn around, unfortunately. Luckily, Mr. Best Boyfriend of the Year pulled through and I got to eat most of his wild rice burger ;) xo

      Reply
  10. Melissa
    August 11, 2015

    I have what might be a stupid question. I recently bought a bag of wild rice at the farmer’s market, and it is ONLY the black part. I guess I’m not clear if this recipe means just the black part of the wild rice, or the kind of wild rice you buy at the store or get in restaurants which is a mix of the black and regular rice. This recipe looks amazing, and I’m excited I have something to use the rice for – especially something so delicious! Thank you. :)

    Reply
    • genevieve y
      August 11, 2015

      Hey Melissa, not a stupid question at all! My wild rice was black when I bought it, too, so your rice is just fine! I soaked mine overnight and it sprouted/bloomed a bit, and those parts were more grey/white than black. I hope this helps- let me know how the recipe goes and I hope you like the burgers! xo

      Reply
  11. Audrey @ Unconventional Baker
    August 14, 2015

    Um, holy cow — is there anything about this recipe that’s less than exceptional?!? Love it all. I’m sooo giving these a try.

    And yes, I know the “hanger” feeling all too well ;) Especially on long road-trips. Lewis sounds like a nice guy ;)

    Reply
  12. http://www.ourfoodstories.com
    August 15, 2015

    oh my..this burger looks SO delicious!!and these photos are gorgeous <3

    Reply
  13. Laura&Nora @Our Food Stories
    August 15, 2015

    oh my..this burger looks SO delicious!!and these photos are so gorgeous <3

    Reply
  14. Kristen @ The Endless Meal
    August 16, 2015

    These burgers look so good! Love the wild rice in them. Yum!

    Reply
  15. Lauren Gaskill | Making Life Sweet
    August 18, 2015

    Oh my goodness. This heirloom tomato salsa

    Reply
  16. Lauren Gaskill | Making Life Sweet
    August 18, 2015

    Oh my goodness. I need like five jars of this heirloom tomato salsa! SO GOOD!

    Reply
  17. City Guide: The Best Of Chicago
    August 18, 2015

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