I’m always looking for new ways to make a veggie burger. So far I’ve attempted a brown rice burger and a 100% vegetable burger. With some chickpeas hanging around, I figured the best way to avert the traditional hummus was to make a burger. I was also in the mood for something that was more main-course appropriate. This burger holds together very well, is 100% vegan, has a hearty bite and texture and tastes amazing. This might be my favorite veggie burger concoction to date. Enjoy!
A burger that glows:
Chickpeas: contain molybdenum, which helps to detoxify the sulfites accumulated in the body from drinking wine and eating luncheon meats, are a great source of iron, copper, zinc and magnesium, are packed with fiber, help to lower cholesterol, improve blood sugar levels and are a low-fat, complete-protein food.
Cook Time: 30 minutes
Keywords: bake main dinner lunch vegan vegetarian chickpea vegetables burger barbecue
Ingredients (5 burgers)
- 1 can chickpeas, mashed
- 1 tbsp olive oil
- 1 large white onion
- 2 hot peppers (or 1 jalapeno)
- 2 scallions
- 2 garlic gloves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1.5 tsp cumin
- 1 tsp coriander
- 3 tbsp ground oats
- Buns, avocado, tomato, red onion, and lettuce for garnish
In a saucepan over medium heat, add the chopped onion, peppers, garlic and scallions as well as the cumin, coriander, paprika, salt and pepper to 1 tablespoon of olive oil. Cook until the onion is translucent.
Drain and mix the chickpeas. In a medium bowl mash them with a fork or hands until broken down a bit, but not pasty like hummus. You can remove the skin of each chickpea if you want, but it really doesn’t make much of a difference in the end.
Add the onion mixture to the chickpeas and mix thoroughly. Add the ground oats to help bind the mixture together.
Form burger sized shapes from the mixture and place on an oiled baking dish. Drizzle the tops of the burgers with olive oil before baking at 400 degrees Fahrenheit for approximately 25 minutes.
Serve in a bun with lettuce, onion, tomato and avocado.