I have to say this is my new favorite veggie burger. We had a long over due barbeque at our house the other day and I made these spicy chickpea burgers for it along with some traditional burgers. The veggie burgers were gone first and left me wishing I had made more. I got asked for the recipe a couple of times so here is the post friends. I like that they have a little texture to them and aren’t as mushy as a lot of veggie burgers tend to be. This recipe comes from Oh She Glows. I slightly adapted it but the credit goes to her. I also made one of her chocolate tortes for the party. I didn’t like it initially before I had frozen it. So I ended up complicating my life and not serving the torte and making a whole new dessert, why do I do that to myself! After the party I tried a bite of the cake and decided I liked it frozen. I know right!! Friends,come over and help me finish this cake please….. so I don’t eat the whole thing by myself!
Here is the ingredient list for the burgers:
I used barley instead of brown rice from the original recipe. I loved the texture that barley gave them but brown rice would work too.
I pulsed the chickpeas in the food processor to get them really mashed. I chopped the veggies and onion by hand and added them after pulsing the whole mixture just a little bit. This gives it the best texture. If you put everything in unchopped and process it in the food processor they turn out a little mushy.
I put the burgers together a few days before and baked them for a little bit and stored them in the fridge. I pulled them out the day of the party and grilled them.
It helps to get your hands wet. The dough doesn’t stick to your hands as much.
Skye hung out with us munching on garbanzo beans, which by the way are the best finger food for babies, while we put together the burgers.
Update:Barley is 1 1/4 C not 1/2 C—typo sorry August 26th
Spicy Chickpea Burgers
slightly adapted from Oh She Glows
- 2 1/4 C cooked chicpeas
- 1 1/4 C barley (or brown rice) cooked
- 3 T sunflower seeds + 1 T pumpkin seeds (toasted)
- 2 garlic cloves, minced
- 1/2 C diced red pepper
- 1 jalapeno pepper,seeded and diced
- 1/4 C diced onion
- 1 small carrot ( I have also used shredded zuchinni)
- 1/4 C minced parsley
- 3 T bbq sauce
- 1/4 C oats, gluten free if need be
- 1/4 tsp red pepper flakes
- salt to taste ( I used 1/2 tsp with canned chicpeas and probably more for home cooked chicpeas)
- The best way to go about these burgers is to chop the onion, red pepper, jalapeno, and parsley by hand.
- Pulse the chic peas in a food processor to make sure they are good and mashed. Or mash them by the hand, just make sure to mash them well or your burgers will fall apart.
- Toast the sunflower seeds and pumpkin seeds on the stove top until they start smelling toasty. Or just add them-I don’t bother with this step-too much time.
- Add all of the ingredients to the food processor and pulse. Or mix by hand. You don’t want to over mix the dough or it will be mushy and won’t have as much texture.
- Make the dough into “burgers”. Get your hands wet if the dough is sticking it helps to form the patties.
- Heat up a little bit of coconut oil in a frying pan. Pan fry the burgers. I let them cook for 4-6 minutes over medium heat per side so they get a nice crust.OR and this is my favorite way
- Bake them for 15 minutes at 350-you can do this in advance and them store them in the fridge until ready to grill. Then grill them just like you would a burger.
I like to serve these burgers on whole grain sandwich thins with garden tomatoes, avocado, and trader joes spicy black bean dip or with more barbecue sauce. OR if you are gluten intolerant on a GF bun OR wrapped in butter lettuce-that is my favorite way to eat them with all of the same fixings.
Whats your favorite veggie burgers?