A few days ago I’d made made a pot of my “Tasty Seasoned Chickpeas” (recipe in the cookbook), which I like to do every few weeks. I love chickpeas, and I love all things made from them – hummus, falafel, burgers, mock chicken and mock tuna salad, etc. So I made a big batch of my chickpea mock chicken salad topper/sandwich filling mix, but still had two cups left.
After thinking about my options, I decided to create some burgers out of the leftover chickpeas, which required coming up with out a new burger recipe. I get bored eating the same stuff prepared the same way, and always trying to improve upon perfection (or at least make something different).
Ta da! This is what I came up with.
Now, I used chickpeas, but I’m sure you could use whatever type of bean you have on hand fresh cooked or from a can. Also, since my chickpeas were already well seasoned, you may need to adjust the spices you use to compensate for the blandness of canned beans.
Serve it up with typical burger toppings and enjoy. My daughter said it would be great with some barbecue sauce too, so keep that in mind as an option.
To make these chickpea burgers, you’ll need a blender or food processor, and a large mixing bowl. A rubber spatula is also helpful vs. a spoon.
First, put your spices in a bowl. I put them in separately so you could see the pepper, Himalayan pink salt, cumin, oregano leaves, chili powder, parsley, onion flakes, garlic powder, whole wheat flour, and rolled oats.
Mix those dry ingredients together well. Then in your blender dump 1 cup of drained chickpeas (or whatever bean you prefer), 1/4 of a large red bell pepper (or 1/2 of a small one), 1/4 of a large green or yellow bell pepper (or 1/2 of a small one), 1 Fresno or Jalapeno pepper (seeds and pith removed), 2 Tablespoons soy sauce or Bragg’s Aminos or Tamari style soy sauce, 2 Tablespoons of olive oil, 1/2 cup vegan cheese shreds (I used Trader Joe’s Italian mix), and 1 cup of water.
Turn the blender on and let it blend about a minute, until no chunks remain and the mixture is smoothie consistency.
Pour the contents of the blender into the bowl of dry ingredients, and stir to mix well with a spoon or spatula.
Let mixture sit on counter for 30-45 minutes to firm. Oats will absorb seasonings and liquid. I know it will be yukky, but you really need to taste your mix at this point and adjust seasonings to your liking. More salt? More pepper? More onion or garlic? This is all about your taste buds, so add whatever you like.
After sitting, the mixture will be firm and you’ll be able to shape it into patties that won’t crack or break apart, one of the chief problems people complain about with veggie burgers. How fabulous is that!?
Add a bit of oil (maybe 1 teaspoon) into a small non-stick skillet that can hold one burger. Set flame to medium low. While pan heats, wet your hands then form a patty that matches your bun size. Make it slightly more than 1/4″ thick, if its TOO thick the oats and vegetables won’t cook through and your burger will be mushy in the middle.
Put the patty in the pan and brown lightly. Flip over and cover pan with a top. Let it cook another two minutes or so until browned. Remove and put on your prepared bun. I used Just Mayo mayonnaise, romaine, Heirloom tomato, and sliced pickled peppers. I wanted some avocado, but my daughter had already eaten it.
Enjoy your veggie chickpea burger with seasoned baked fries or sweet potato fries. Yum!
- 1-1/2 cups rolled oats
- ½ cup whole wheat flour
- 2 Tablespoons garlic powder
- 2 Tablespoons dehydrated onion flakes
- 2 heaping Tablespoons of fresh chopped parsley leaves
- 1-1/2 teaspoons chili powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon Himalayan pink salt
- ½ teaspoon fresh ground black pepper
- 1 cup drained chick peas
- ¼ large red bell pepper, cut into chunks
- ¼ large green or yellow bell pepper, cut into chunks
- 1 Fresno or Jalapeno pepper, seeded and cut into pieces
- 2 Tablespoons Bragg's aminos or Tamari style soy sauce
- 1 cup water
- 2 Tablespoons olive oil
- Combine dry ingredients into large mixing bowl.
- Blend wet ingredients in blender until smooth and free of vegetable pieces.
- Dump wet ingredients into dry and blend until well combined and no dry components remain.
- Cover loosely (to protect from insects mostly), and let mixture sit and thicken for about 30 minutes.
- Stir again and taste; adjust seasonings as you care to.
- Add small amount of oil into non stick skillet and heat over medium-low flame.
- With damp hands, form about ⅓ cup of mixture into a patty that matches the size of your bun (I used extra large buns and more like ½ cup in the photos). Try to pat it out to be about ¼" thick, so add more or less mix (if making sliders), as needed.
- Put patty in hot pan and cook about 1-2 minutes until lightly browned and crisp on the edges. Flip over then cover pan with top. Let cook another minute or two until browned and hot.
- Remove from pan and place on your prepared bun.
For more great recipes, check out WHY VEGAN IS THE NEW BLACK: More than 100 Meat and Dairy Free Meal Ideas Your Whole Family Will Love.
Category: Light Meals