Dinner while camping was a treat for us while I whipped up these beautiful Mini Coriander and Lime Burgers with Hazelnut Crust! The food processor was singing with a container full of delicious chickpeas, lime juice, hazelnuts and oats. Got to love being at a powered camp site with all of our kitchen tools available to us!
The thing about burgers is that they are so easy to make! And they’re ready in no time. Perfect for a quick, easy meal. If you don’t have a food processor you could just mush the ingredients together with a fork and form into patties.
I had a few hazelnuts left and I thought a hazelnut crust would work very well on these little burgers. I was right! If you don’t have hazelnuts handy you can use any other nut – cashews could work well, pistachios or pecans too.
Coriander – This is a deadly name. It reminds Josh of Harry Potter where you were not allowed to speak the Dark Lord’s name haha. You either love it or hate it! There’s even a Facebook page dedicated to haters of coriander! I personally love the herb and so does Josh, but if you don’t, perhaps try mint in its place. Basil or parsley would also work will in place of this controversial herb.
I’ve used oats as a binder for these burgers and it worked out great! It was a pleasant change using something other than conventional breadcrumbs to bind the mixture and also it makes them gluten free too!
We had a little bit of mixture left over that didn’t quite make another burger so we rolled them into balls instead and cooked them up next to our burgers. We didn’t have any hazelnut crumbs left so we just left them as is and they tasted great! Add some tinned tomatoes to them and they’d make a pretty good substitute for vegan meatball pasta! Remember to show us how they turn out if you do go down this route.
Serve these Mini Coriander and Lime Burgers with a Hazelnut Crust with salad or on a burger bun. Also, serve these with fresh lime for extra tang. If you love burgers, we’ve got a few good ones on our blog, including our Gluten Free Blackbean, Sweet Potato, Kale and Dill Burgers and our Chickpea Pumpkin and Dill Burgers.
Try out these Mini Coriander and Lime Burgers with a Hazelnut Crust for your next vegan BBQ! Takes minutes to whip up and they're delicious too!
- 1 can 400g chickpeas drained, but save the brine!
- 1/3 cup fresh coriander
- zest of 1/2 a lime
- 2 Tbsp fresh lime juice
- 1 cup oats
- 1 Tbsp of water to mix if needed
- 1/2 cup hazelnuts ground in the food processor
Grind hazelnuts in the food processor first until resembling crumbs. Remove from processor and blend all other ingredients until smooth. Form into small patties, dip into the saved chickpea brine and then coat with hazelnut crumbs. Fry each patty for 4 to 5 minutes each side until nicely browned on the outside. Serve with salad or on a burger bun.