chia burgers recipe

Chia – oh how we love you! We use chia to whip up our breakfast banana parfait, our decadent chocolate chia pudding, and our morning blueberry pie green smoothie – so why not step outside of the box and add chia to to savory dishes as well? These simple seeds contain more nutrition than most people eat in one day’s time: eight times more omega-3 fatty acids than salmon, six times more calcium than milk, a higher antioxidant content than pomegranates, more magnesium than broccoli, and more fiber than flaxseeds. Plus chia turns into a gel when mixed with liquid, making it the ultimate egg and gluten replacement for use in any and every vegan recipe.

These Curry Chia Burgers are the invention of convivial couple Katie and Ryan from the foodie blog Veggie and the Beast. Katie is a veggie-loving vegetarian, and her other half is a carnivorous bow hunter – literally. Creating meals that satisfy both needs and palates, most of their recipes are vegan and gluten-free adaptations of classic comfort foods. And just to give you an idea of how creative their minds can be, they have made healthy gluten-free spin offs like Coconut Macaroon Waffles, Pumpkin Butter Maple Pecan Granola, and Kale Pesto and Tomato Linguine.

Gather up your ingredients, brace yourself for the ultimate vegan and gluten-free burger-making experience, and see how these curry chia burgers can change your health – and just maybe your life, too!

Curry Chia Burgers with Dill Cashew Cream
serves 4 – 6


Curried Carrot and White Bean Fritters:
2 Tbsp chia seeds, ground into powder
6 Tbsp warm water
2 green onions, finely chopped
2 large carrots, peeled and grated (about 1 1/2cup)
1 (15-ounce) can navy beans, rinsed, drained, patted dry, and mashed
2 cloves garlic, minced
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp turmeric
1/8 tsp red pepper flakes (optional)
3/4 tsp kosher salt
1/4 cup garbanzo bean flour
6 Tbsp non-GMO canola oil or coconut oil, for pan frying

Cashew Cream:
1/2 cup raw cashews, soaked overnight
1/4 cup filtered water
1 lime, juiced (about 2 Tbsp)
1/2 tsp kosher salt
1 clove garlic, minced
1/2 tsp dried dill


Stir together the chia seeds and warm water. Set aside.

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.

Combine the carrots, green 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. Shape 2 tablespoons of the fritter dough into a ball, and then pat into a 1/4″ patty. Repeat with remaining dough. You will end up with 12 burgers.

Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Place 4 of the burgers in the oil and fry for 3-4 minutes on each side, until golden brown. Repeat the process with the remaining burgers.

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. Serve each burger with a dab of cashew cream.

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