Eating Plant-Based? Try these Chickpea Burgers with Cashew “Mayo” (They’re Vegan!)

Vegan Burgers with Cashew Mayo

When it comes to making recipes that require multiple steps I love to make a larger batch and freeze the rest.
Get a group of friends together and spend a night making 3-4 larger recipe and divide the goods. You will get a variety of recipes and have a great night in the kitchen with people you love. Try this burger with a grain-free biscuit for the recipe visit our website.

  • 2 1/2 cups Cooked Chickpeas
  • 1 1/2 cup Cooked Rice
  • 1 small Red Onion, diced
  • 3 large Garlic Cloves, minced
  • 1 Red Pepper, diced
  • 2 medium Carrots, grated
  • 1/4 cup Parsley, finely chopped
  • 1 Jalapeño, seeded and diced
  • 1/4 cup BBQ Sauce
  • 1/2 cup Sunflower Seeds, chopped
  • 1/4 cup Rolled Oats
  • Flax Eggs: 2 tbsp Ground Flax + 1/3 cup warm water, mixed in bowl
  • 1 tsp. Rock Salt
  • Black Pepper, to taste


1. Wash and prepare all ingredients accordingly. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

2. Preheat oven to 350°F (180°C) and line a baking pan with parchment paper.

3. In a large skillet over medium heat, sauté diced onions and minced garlic in 1/2 tablespoon of coconut oil for 2 minutes. Add diced red pepper, jalapeño, grated carrot and chopped parsley. Cook for another 5-7 minutes.

4. Meanwhile, process rolled oats into a fine powder and the chickpeas into a course puree. Place all ingredients, including “flax egg” into a large bowl.

5. Mix dough together until well combined (we like to use our hands). Cover bowl with plastic wrap and place in fridge for about an hour

6. Scoop 1/3 cup of dough into a cake ring and pack dough tightly down. If you do not have a cake ring simply shape into patties.

7. Bake on a parchment-lined baking pan for 25–30 minutes (15–17 minutes on each side) at 350°F, until golden and crisp. To reheat: Fry the burgers in a bit of coconut oil in a frying pan over medium heat for about 5 minutes on each side.

* Freeze uncooked burgers in freeze-safe container for up to 3 months.

Cashew Mayo

Raw burgers with cashew mayo

  • 1 cup raw cashews, soaked for 2 hours and drained
  • 1/4-1/3 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 2 soft Medjool dates
  • 1 tsp Chili Flakes or 1 Thai Red Chili

Directions: Place all ingredients in a food processor or high-speed blender and blend until smooth. Adjust liquid to achieve desired consistency.


Rachelle Girardin

Rachelle and her team at Beyond Nourished offer an amazing Nourishment Program that is perfect for anyone who is looking for a tailored approach to healthy living and eating. They’ve also made a one-of-a-kind platform so that you can create your own e-cookbook check everything out at Rachelle is a powerful force in the kitchen! She and her team are experts at being efficient and effective in the kitchen. Doesn’t everyone want to maximize nutrition but minimize time in the kitchen?