Grill-Ready Walnut Chickpea Burgers

Add the walnuts to a food processor and pulse to a coarse crumb. Scrape into a large mixing bowl.

To the empty processor, add the drained chickpeas, soy sauce and tomato paste. Process until mostly smooth, scraping down the sides as needed. Transfer to the bowl with the walnuts.

Stir in the vegan mayonnaise, hoisin, dijon, garlic powder, onion powder, salt, black pepper, smoked paprika and liquid smoke until evenly combined.

Mix in the cooked couscous and vital wheat gluten. Use clean hands to bring it together, then knead 20–30 times until the mixture becomes springy and cohesive.

Divide the mixture into 4 equal portions. Form each into a firm, flat patty (use a round cutter for even edges if you like).

Heat the olive oil in a skillet over medium-high. Add the patties and brush tops with vegan BBQ sauce. Cook 5 minutes, flip once, brush again and cook 4–5 minutes more until browned. Avoid excessive flipping so they stay firm.

Lightly oil the grill grates. Place patties on the hot grill and brush with BBQ sauce. Grill about 5 minutes per side until well-marked and heated through.

Layer patties on hamburger buns with lettuce, tomato, pickles, avocado and red onion. Add vegan thousand island dressing if using and serve hot.