Crispy Chickpea Burger (V)

There are many different ways to make a veggie burger. Some people like to imitate the taste and texture of meat as much as possible by using ingredients like mushrooms and beets, others like to opt for a grain burger or even a black bean burger. One thing that they all have in common is that they are actually very simple to make at home with fresh ingredients and always end up tasting way better than the store bought kind! I love experimenting with different veggie burger recipes and so far this has been my favourite.

Ingredients (5-6 patties):

1 can of chickpeas
1 shallot
1 green onion
2 cloves of garlic
3/4 cup of chopped fresh cilantro
1/4 tsp of cayenne pepper*
1 tsp of cumin
1/2 tsp of garlic powder
1 tsp of chili powder
2 tsp of pink salt
1/4 cup of all purpose flour
1/4 cup of panko
3 tbs of avocado oil

Toppings:
Roma tomatoes
Spinach
Vegan mayonnaise
Sriracha

Directions:

Start by draining and rinsing your can of chickpeas. Set the chickpeas aside and roughly chop the cilantro, garlic, shallots and green onions (since all ingredients will be going into a food processor, no need to worry about nicely chopping your veggies).

In the food processor, add in your drained chickpeas, cilantro, garlic, shallots, green onions, cumin, garlic powder, chili powder, cayenne pepper and pink salt. Put the food processor on the lowest setting for approx. 45 seconds (I prefer that my patties still have bite to them so it’s okay if a couple chickpeas are left whole).

Add the flour (reserve 1 tablespoon of flour to form patties) to the food processor and pulse until fully incorporated. Set out a shallow dish filled with panko. Cover your hands with flour and form patties in preferred size. Once the patties are formed, coat them in one even layer of panko.

To ensure that the patties bind properly, pop them in the freezer for 30 mins.

Heat castor iron skillet on medium-high heat, add the avocado oil. Once heated, add a chickpea burger patty and let cook for approx. 5 minutes on each side or until golden brown and cooked through.

*Adjust spice to your liking. You can always taste the mix before you form your patties to see if you find that you want to add more spices.
I love to have these patties on a toasted brioche bun with vegan sriracha mayo, spinach and tomatoes. After tasting the patty, adjust the toppings to your liking! These are also a great makehead meal as they freeze very well.

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