Chickpea Veggie Burgers
These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.
Servings: 6 -8 burgers
Ingredients
- 19 oz can chickpeas, drained, well-rinsed and mashed 2 cups
- 1/2 red onion, finely diced 50 g, approx. 1/3 cup
- 1 small zucchini, grated 100 g, approx. 1 cup lightly packed
- 3 tbsp finely chopped fresh cilantro 15 g
- 3 tbsp red wine vinegar 45 mL
- 1 tbsp sriracha sauce 15 mL
- 2 tbsp peanut butter 30 g
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp salt
- 1 cup quick oats 100 g
- 2 tbsp extra virgin olive oil 30 ml
Instructions
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
- Add all the other ingredients to the bowl and use your hands to mix very well.
- Use your hands to shape the mixture into into 6-8 patties.
- Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
- Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.
Video
Notes
Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.
Please review the post above the recipe for FAQs, tips and substitutions.
Nutrition
Serving: 1burger | Calories: 202kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Sodium: 400mg | Fiber: 5.5g | Sugar: 1.5g