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Grilled veggie burger with smoked jalapeño aioli

This burger is great to make at your next summer cookout for a delicious and easy vegetarian option.




  • 1/2 cup tortilla chips
  • 1 1/2 cup chickpeas
  • 1 egg
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon salt
  • 2 tablespoons green chilli
  • 1/2 teaspoon Tajin spice
  • Brown rice, cooked
  • 2 tablespoons cilantro
  • 1 tablespoon flour
  • 2 tablespoon oil

Jalapeño Aioli

  • 1 cup apple wood chips, soaked in water for 20 minutes
  • 1/2 cup apple woood chips, dry
  • 2 jalapeño peppers, whole
  • 1 avocado
  • 1/2 teaspoon garlic
  • 2 tablespoon mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 tablespoon oil



  1. Place the tortilla chips into a blender and blitz to a crumb. Place into a bowl. 
  2. Place chickpeas into the food processor and pulse to a coarse paste. Add an egg and blitz again to a coarse paste.
  3. Add to the bowl with the tortilla paste. Add cumin, chilli powder, Tajin spice, salt and green chillies.
  4. With clean hands form the mixture into four equal-sized patties. Cover with parchment and place in the fridge for 15 minutes.
  5. Preheat the grill to medium-high heat.
  6. Fill your smoke box or aluminum foil with mixed wet and dry wood chips. Fold the foil around the wood, poke full of holes ad place over direct heat. 

Jalapeño Aioli

  1. Place the jalapeño peppers over low heat and close the lid, smoke for 10 minutes.
  2. Remove the seeds from one of the jalapeño peppers and keep them in the other. Place into the mini chopper.  Add avocado, garlic, mayonnaise, lime juice and salt. Blitz to desired texture and refrigerate until ready to use. 

Cooking and Serving Burgers 

  1. Oil the grill and the patties.
  2. Place the patties onto the grill and cook for two to three minutes. Rotate the patties one-quarter turn and cook for another two to three minutes. Flip and repeat. Remove patties once finished cooking.
  3. Serve with smoked jalapeño and avocado spread. Enjoy!  

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