This recipe is in partnership with Nugget Markets. See below for more details.
Any time I move or travel some place, grocery stores are usually first on my list to find. I have a pretty high standard and it’s rare that a store has everything I need. I’m the type of person that usually goes to two or three different stores on a weekly basis (which is obviously not feasible for most!) This is why I’m excited to partner with Nugget Markets for this recipe. Not only can this store be my one-stop-shop but it also happens to be a local store in the Sacramento and Bay area.
Nugget is family-owned and operated as well as a proponent of locally grown and produced foods. One of the things I love most about the store is their labeling system. Vegan? They highlight this on their labels to help you find items faster. Plus, they even pass my cheese test: they carry halloumi! Best of all- if they don’t carry something, they will gladly try and find it (super helpful as you can imagine I’m always looking for different ingredients!)
These curry chickpea burgers are part of their exploration of purple ingredients this summer. There are so many beautiful purple produce items and one of my favorite is cabbage. The deep purple color is the perfect burger topping, especially when tossed with coconut milk and paired with curry. These burgers are based on my favorite chickpea burger and come together fairly quickly. These are also easily vegan if you swap the egg for your favorite substitute.
Curry Chickpea Burgers with Coconut Cabbage Slaw
- 3 tablespoons minced toasted cashews
- 1/2 cup cooked chickpeas (drained and rinsed, if using canned)
- 1/3 cup shredded lacinato kale or spinach
- 1/4 cup minced scallions
- 1/4 cup fresh minced flat-leaf parsley
- 2 teaspoons mild curry powder
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 large egg white
- 1/3 cup bread crumbs
- Salt, as needed (see note)
- 1 to 2 tablespoons coconut oil, for frying
- 4 slider buns, for serving
- 2 cups shredded purple cabbage
- 3 tablespoons minced scallions
- 1/4 cup full-fat coconut milk
- Zest and Juice from 1 lime
- 1/4 teaspoon salt
- Combine cashews and chickpeas in food process in a food processor, pulsing a few times until the cashews are in pieces. Add the parsley, scallions, and kale; pulsing a few more times. Add in the remaining ingredients and pulse until well combined using caution to not pulse into a smooth puree. Let sit while making the slaw.
- Combine the cabbage with the minced scallions, coconut milk, zest, lime juice, and salt. Massage the coconut milk into the cabbage until everything is well combined.
- Heat a large, heavy-bottom large skillet over medium-low heat. Wet your hands with water and divide the chickpea mixture into 4, ½” thick patties. Add the coconut oil to the skillet, swirl around, then add the patties. Cook for 5 to 6 minutes per side. The patties should be crisp and browning on the outside and hot through the middle.
- Assemble the burgers with the slaw and serve immediately.
by Erin Alderson
|Amount Per Serving||As Served|
|Calories 354 Calories from fat|
|% Daily Value|
|Total Fat 17.2||26%|
|Dietary Fiber 5.4||22%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Curry Chickpea Burgers
These curry chickpea burgers are such a lovely variation on the traditional veg burger. The curry base with the creamy, coconut slaw is a wonderful balance. A few of my favorite variations:
Greens: I tend to use whatever green I have on hand. Spinach, chard, or collards would all work well.
Slaw: I kept this slaw fairly simple but you could add different types of cabbage, shaved kohlrabi, shredded jicama, or thinly sliced broccoli stalks.
Curry Powder: I like to change up the type of curry powder I use. There’s quite a few different varieties and recipes out there. Some are spicier than others- I suggest trying a few different ones and finding your favorite!