Curried Carrot Chickpea Chia Burgers

Curried Carrot Chickpea Chia Burgers //

When I was working on the cookbook, and made veggie burgers all the time (some recipes took 7 tries, oy), I like to think I kind of honed the craft of the plant-based burger. At the same time, I became so. sick. of. them. For a good couple months I wanted nothing to do with veggie burgers, and then came my summertime fritter phase. Instead of full burger patties, I made smaller patties and fried them until golden. Those little crispy gems brought back my burger groove.

Curried Carrot Chickpea Chia Burgers //
Curried Carrot Chickpea Chia Burgers //

Today’s recipe started out as fritters, and I shared that variation on The Chalkboard Magazine in October. Now, during the tail end of winter, I’m less about fritters in lettuce wraps or on top of salads and more about putting things between two pieces of bread. As much bread as possible all the time. It is what it is.

Curried Carrot Chickpea Chia Burgers //

Instead of making small fritters, this time around I made larger patties that warrant the heftier term of “burger.” I jam-packed each patty with healthy things like carrots, chickpeas, spices, and chia seeds, and then fried the heck out of them. They’re crispy, slightly spicy, perfectly curried, and slathered with a smooth dill lime cashew cream.

Curried Carrot Chickpea Chia Burgers //

If you’re wondering what the chia seeds are doing in there, allow me to explain; most fritters are bound together with chicken eggs, but I prefer using “chia eggs” (ground chia seeds and water) in my patties because I think they bind better, and I’m a bit egg adverse.

I like eating these patties on hamburger buns, because bread owns my heart, but you can definitely eat these in lettuce wraps, on top of salads…or on top of some cilantro lime cauliflower rice? Sure.

Curried Carrot Chickpea Chia Burgers //

Burger me.

Curried Carrot Chickpea Chia Burgers

Crispy, savory patties made with carrots, chickpeas, curry, and chia seeds, and covered in a smooth and creamy dill lime cashew cream.

Yield: 6 burgers

Prep Time: 45 minutes

Cook Time: 28 minutes

Total Time: 1 hour 13 minutes


Curried Carrot Chickpea Chia Burgers

  • 2 tablespoons chia seeds, ground into powder
  • 6 tablespoons warm water
  • 1/2 cup finely-chopped yellow onion
  • 2 carrots, peeled and shredded (about 1 1/2 cup)
  • 1 (15-ounce) can chickpeas, rinsed, drained, patted dry, and mashed
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon red pepper flakes (optional)
  • 3/4 teaspoon sea salt
  • 1/4 cup flour of choice (unbleached all purpose, whole wheat, or gluten free)
  • 4 tablespoons olive oil, for pan frying

Dill Lime Cashew Cream

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup filtered water
  • 1 lime, juiced (about 2 tablespoons)
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1/2 teaspoon dried dill

For Serving

  • Fresh cilantro
  • Bibb Lettuce (if you're going the lettuce wrap route)
  • Your favorite hamburger buns (pretzel, whole wheat, gluten free, etc.)


  1. Stir together the chia seeds and warm water. Set aside.
  2. Place the grated carrots in a potato ricer to squeeze out any excess liquid. If you do not have a potato ricer, just press between paper towels.
  3. Combine the carrots, onions, beans, and all spices in a bowl. Mix in the flour, and then stir in the chia seed mixture. Refrigerate the mixture for 30 minutes.
  4. Shape 1/3 cup of the dough into a ball, and then pat into a 1/2" patty. Repeat with remaining dough. You will end up with 6 burgers.
  5. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Place 3 of the burgers in the oil, and fry for 5-7 minutes. Flip and add another tablespoon of oil, and cook for another 5-7 minutes on the other side, until golden brown. Repeat the process with the remaining patties.
  6. Drain the soaking water from the cashews, and place in a blender with remaining ingredients. Blend until completely smooth. Taste and adjust salt level to your liking.
  7. Eat burgers with dill lime cashew cream in your favorite hamburger bun, on top of a salad, or on the side of some vegetable fried quinoa.

To reheat, coat a nonstick pan in cooking spray, and cook over medium heat for 3-5 minutes on each side.

Nutrition Information: Serving Size: 1 patty and 1/6 cashew cream, Calories: 295, Total Fat: 17.1g, Saturated Fat: 2.4g, Cholesterol: 0g, Sodium: 585mg, Total Carbohydrates: 29.6g, Dietary Fiber: 7.5g, Sugars: 5.3g, Protein: 8.7g


24 Responses to “Curried Carrot Chickpea Chia Burgers”

  1. Kelsey R — March 19, 2015 @ 10:41 am (#)

    I’m so excited to have been introduced to your blog! I was a winner of your cookbook over at Monique’s blog Ambitious Kitchen. I made the Thai Peanut Soba Noodles the night after I received the book and that has to be one of my new favorite meals! You may have converted me into someone who eats leftovers…

    These look so delicious. I love veggie burgers – and those PRETZEL ROLLS!!

    • Katie — March 19, 2015 @ 11:11 am (#)

      Woohoo! So glad you’re liking the cookbook, and I love those soba noodles too :) Thanks so much for the comment!

  2. Katrina @ Warm Vanilla Sugar — March 19, 2015 @ 12:17 pm (#)

    This is such a fun combination of flavours. I love the chia in there too!

  3. michelle @ Boards&knives — March 20, 2015 @ 12:25 pm (#)

    Looks yummy and satisfyingly crunchy!

  4. baker_d — March 21, 2015 @ 8:30 am (#)

    I sometimes use ground flaxseed and water to bind in lieu of egg– do you think that would work instead of chia seeds? I’d prefer to use something I already have on hand in my pantry! Thanks– these look so great. Just made a big pot of chickpeas to have around, and this is a good way to use some up.

    • Katie — March 21, 2015 @ 9:10 am (#)

      I use flaxseeds sometimes too, but when pan-frying veggie burgers instead of baking I’ve found that chia seeds tend to work better. BUT, that being said, flaxseeds would probably work, you just might want to refrigerate the mixture longer. Let me know how it goes!

  5. George M — April 13, 2015 @ 4:00 pm (#)

    These are fantastic! I accidentally used tablespoons of curry and cumin, but delicious none the less! Really excellent recipe!

    • Katie — April 13, 2015 @ 4:12 pm (#)

      Woohoo! Thanks, George!

  6. bristol plasterers — May 7, 2015 @ 12:23 pm (#)

    Sounds like something new to try, and looks delicious. Thanks for sharing.


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  11. michelle — June 2, 2015 @ 10:16 pm (#)

    Thanks for the recipe. Question- can you use chia seeds as is instead of ground? I don’t have a grinder. Or is there a sub? I can use eggs but would much prefer to use chia seeds.

    • Katie — June 3, 2015 @ 9:25 am (#)

      I know they work as a binder even when they’re not ground, I’m just not sure if they’ll stick together quite as well. You can always use ground flaxseed as well (you can buy it ground, so you don’t need a grinder).

  12. michelle — June 3, 2015 @ 1:32 pm (#)

    Awesome. Thanks, Katie!

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  14. Cornell Tankersly — August 11, 2015 @ 12:06 am (#)

    Really enjoyed this blog.Really looking forward to read more.

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  16. Steph — April 30, 2016 @ 2:12 am (#)

    Question, is it possible to skip out on the frying and baking these instead, if so what temp and how long? thanks :)

    • Katie — April 30, 2016 @ 9:49 am (#)

      They definitely won’t be as crispy or sturdy, but it’s worth a try! I haven’t done it myself, but I’d try 350 degrees, 10-12 minutes on each side. Let me know how it goes!

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