With so many variations on homemade veggie burgers, I wonder how I ever used to make a place for processed Morningstar veggie burgers in my diet! This chickpea burger recipe is something I whipped up to tackle an overabundance of chickpeas that I had cooked up. Glad I did–not only was this recipe incredibly easy, but it was tasty and healthy to boot. Feel free to add spices, change up the veggies based on what you have in the fridge, and top with whatever you want! Make it easy and have fun introducing a real veggie burger into your rotation.
- 1 tablespoon ground cumin
- 2 teaspoons canola oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced finely
- 1/2 red bell pepper, diced finely
- 1 15-ounce can chickpeas, rinsed or the same amount of cooked chickpeas
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 whole wheat buns
- Mixed greens or lettuce
- 4 slices tomato
- Thinly sliced onion
- Avocado, thinly sliced
- Whole grain mustard
- Barbecue sauce
- Heat oil in frying pan and add cumin. Toast for 30 seconds or so, until cumin is fragrant. Add garlic, onion, bell pepper, and carrot and cook 5-6 minutes until beginning to soften.
- Place 3/4 of the chickpeas in a food processor with 1/2 of the vegetable mixture, 1 egg, and panko bread crumbs. Blend until smooth. Smash remaining chickpeas in a bowl. Add remaining chickpeas and sauteed vegetables to the puree and mix.
- Heat oil in a pan over medium heat. Form patties from the chickpea mix and place on pan. Cook for about 4 minutes on each side until browned and cooked through.
- Place on whole wheat buns and top with onion, lettuce, tomato, avocado, mustard, and barbecue sauce. Mmmmm!
Those look delicious. I love Morningstar Farms veggie burgers but you’re right, they’re full of processed ingredients (and they’re also expensive if you don’t find them on sale). I bet these would be good with a touch of curry, too. I’m going to put on some chickpeas to soak now!
Let me know how they turn out! Don’t feel badly about your veggie burgers…every now and then I crave some spaghetti sauce with TVP or Boca Crumbles! It reminds me of my childhood!
I made them last night, as a matter of fact! I was pressed for time so used the food processor on the veggies instead of dicing them and added curry powder. We had them in pitas (the only bread we had in our sorry pantry on a Thursday) with a tropical salad and ended up stuffing the salad inside the pitas with the patties, which was so good. They didn’t end up as pretty as yours but the upside was they looked like falafel to my boyfriend. (That was fine by me because he loves falafel and is wary of veggie burgers, so I considered it a win that he had not only seconds but thirds.) I think this one was a hit!
So glad to hear they were a hit! And what a great way to serve them! I will have to try that next time. What went into your tropical salad if I may ask? 🙂
It was just red leaf lettuce, Craisins, coconut flakes, avocado and a tangy mango dressing from Olde Cape Cod.
This sounds great! I love new veggie burger recipes! And I have like 4 bags of dried chick peas in the cupboard. Thanks, Aura!
Thanks, Heather! I usually cook up extra chickpeas and freeze some for quick meals later 🙂 Let me know if you try these out!