Spiced Chickpea Cashew Burgers
By Nik SharmaPublished on June 26, 2026
Time
1 hour
Yield
Serves 8
Ingredients
Before You Begin
The raw patties can be covered with plastic wrap and refrigerated for up to three days; allow the patties to come to room temperature before searing.
Instructions
- Bring 2 cups water and ½ teaspoon table salt to boil in medium saucepan over high heat. Stir in ¾ cup medium-grind bulgur and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. Drain in fine-mesh strainer, using silicone spatula to press out excess moisture. Transfer bulgur to large bowl and let cool to room temperature.
- Pulse 1 cup raw cashews in food processor until finely chopped, about 15 pulses. Add cooled bulgur, 1 rinsed can chickpeas, 1 cup chopped fresh cilantro stems and leaves, ½ cup plain instant mashed potato flakes, ⅓ cup mayonnaise, ¼ cup tomato paste, 2 tablespoons extra-virgin olive oil, 1 tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon soy sauce, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon pepper, and ½ teaspoon cayenne. Pulse until mixture is cohesive with coarse texture, about 15 pulses, scraping down sides of processor bowl with silicone spatula as needed. Season with salt to taste.
- Divide mixture into 8 equal portions and shape into tightly packed patties about 4 inches in diameter.
- Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook burgers, 4 at a time, until well browned, about 4 minutes per side, lowering heat to medium if browning too quickly. Repeat with remaining 2 tablespoons vegetable oil and burgers. Serve. (Cooked burgers can be kept warm in 250-degree oven for up to 30 minutes.)
Time
1 hourYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Veggie burgers often turn out soggy, falling apart as they cook. For a cohesive burger, we use mostly dry ingredients. We begin with chickpeas for their dense texture and buttery taste. A small amount of instant mashed potatoes absorbs their moisture and acts as a starchy matrix, helping to hold the patties together. Onion powder and garlic powder deliver allium depth without adding extra moisture. We add savory notes with tomato paste and soy sauce. Cumin and coriander contribute warmth and complexity, while a full cup of fresh cilantro keeps the flavor bright. Mayonnaise does double duty: it helps bind the mixture and adds a subtle richness that keeps the patties from tasting lean.
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