With grilling season around the corner, it’s always a good idea to have a great veggie burger recipe up your sleeve, and this Chickpea Burger will not disappoint!
This Chickpea Burger Patty is both vegan and gluten free (if using GF certified oats) and bursting with flavor. Finish it off with a spicy mayo and some avocado slices for a really great burger experience. The meat lovers at the table will be casting an envious eye your way, guaranteed!
These are easy to make and freeze beautifully, so you definitely won’t regret making a double batch. They come in really handy for when you forget that your friend is a vegetarian... You can just magic these out of the freezer and pretend you remembered all along!
Find the recipe over on the blog, link in bio! Xoxo Kirsty
Ingredients for 6 burger patties
1-15.5oz. (440g) can chickpeas, drained, rinsed, and mashed
1/2 onion, roughly chopped
1/2 medium zucchini, roughly chopped
1 tablespoon (15ml) red wine vinegar
2 tablespoons almond butter
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 cup (40g) oats
1/2 tsp salt
1/4 tsp pepper
1 tablespoon vegetable oil for cooking
In a food processor, combine the drained chickpeas, onion, zucchini, vinegar, almond butter, cumin, paprika, oats, salt and pepper. Pulse until everything is just combined and still a little chunky. Divide the mixture into 6 equal patties, and refrigerate until ready to cook.
These are best cooked on a skillet or heavy frying pan. If you prefer to cook them on the barbecue, I recommend putting the skillet on the barbecue grill.
Brush a skillet with oil and place over medium high heat. Cook the veggie burger for 5-7 minutes, until golden brown underneath, then flip over and cook for another 5 minutes.
Serve on a lightly toasted brioche bun or simply on top of a salad. Delicious with spicy mayo and avocado slices too!