Heat a nonstick pan over medium heat and toast walnuts until fragrant, approx. 3 – 5 min.; transfer to plate to cool.

nonstick pan

120 g raw walnuts

Chop shallots. In the same hot pan over medium heat, add vegetable oil and shallots. Sauté until shallots soften and become fragrant, approx. 2 – 3 min. Transfer to another plate to cool.

cutting board, knife

0.5 tbsp vegetable oil / 40 g shallots

In a food processor, blend cooled walnuts with spices and a pinch of salt and pepper until finely ground.

food processor

1 tbsp ground paprika / 1 tsp chili powder / 1 tbsp ground cumin / salt and pepper

Add cooked rice, shallots, cilantro, panko, tomato paste, and chickpeas. Pulse until combined but not smooth to retain a bit of texture. Taste and adjust seasonings.

155 g cooked brown rice / 1 small handful cilantro / 37 g panko bread crumbs / 1 tbsp tomato paste / 400 g cooked chickpeas

Divide into burger patties.

Heat grill or grill pan over medium heat and coat lightly with oil. When hot, grill burgers for approx. 2 – 3 min. per side, flipping them carefully and adjusting heat as necessary so they don’t brown too quickly. If you’re using a grill, close lid.

metal spatula, grill pan or grill

vegetable oil for greasing

Meanwhile, mix together ketchup, mayonnaise, and a dash of hot sauce to taste and set aside.

mixing bowl

65 g vegan ketchup / 113 g vegan mayonnaise / hot sauce to taste

Slice other toppings and set them on a serving plate. Transfer burgers to a platter and toast buns. Serve burgers on buns topped with lettuce, cucumber, tomato slices, and sauce as desired.

serving plate, cutting board, knife

lettuce for topping / tomato for topping / cucumber for topping / vegan burger buns for serving