Vegan Diaries – Chickpea Burgers

chickpea burger
Official Meatless Monday Blogger

I search the world looking for the best veggie burger recipes. That’s hyperbole, but I think my point is clear. Veggie burgers matter to me. And I’ve made a few great ones. Guess what? This one may be my favorite one yet. There were lots of recipes out there for chickpea burgers but they all looked a little dry. I didn’t want to add a lot of fat by using olive oil…what’s a girl to do?

Enter roasted eggplant and mushrooms. Eggplant and mushrooms give veggie burgers moisture and a meaty texture. Roasting the veggies gives the burger added depth.

Oooh wee!!! Made all the difference in the world.

May I present the best veggie burger ever.

Ingredients (Makes 4 juicy burgers) 

  • chickpeas – one can
  • mushrooms – one pint
  • eggplant – 1/2 or one small eggplant cut in cubes
  • one small red onion
  • peas (optional) – one handful
  • cilantro – one small bunch chopped
  • garlic – 2-3 cloves minced
  • egg white substitute 3 tablespooms
  • panko breadcrumbs – 2 tablespoons
  • cumin – one teaspoon
  • generous pinch salt
  • black pepper
  • lemon juice from one lemon
Topping for burger
  • plain yogurt (soy yogurt for the vegans- word)
  • cucumber – 1/2 chopped
  • salt – one pinch
  • black pepper
  • garlic – minced (optional)
Preparation
  1. Combine all ingredients
  2. Set aside until burgers are done

Preparation

  1. Lightly toss the eggplant and mushrooms with olive oil, salt and pepper. Spread out on a cookie sheet
  2. Roast veggies at 425° for 20-25 minutes (Don’t take a shortcut and add the veggies to the mix without roasting. Roasting brings out the flavor.)
  3. In a food processor combine the roasted veggies, 3/4 of the chickpeas (reserve 1/4 to the side) only use 1/4 of the liquid from the chickpeas. Keep some of the liquid in case the mixture is slightly dry. Add the lemon juice, spices, onion, garlic and cilantro.
  4. Pulse mixture until is is combined but not a paste. Transfer mixture to a bowl.
  5. Fold in bread crumbs, remaining chick peas and peas. 1/4 cup shredded carrot would work as well. I think a veggie burger should be brightly colored.
  6. Heat two tablespoons of olive oil in a pan.
  7. Cook burgers over medium heat. Cover pan to seal in moisture.
  8. Gently flip burgers after 6 minutes. Cook for another 6-7 minutes
  9. Top the burgers with your favorites (tomatoes, spinach, and yogurt sauce)

Serve with salad or sweet potatoes fries if you are really hungry!!!

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8 thoughts on “Vegan Diaries – Chickpea Burgers

  1. Dear Oneika, Veggie burgers matter to me, too. I think I’ll try it – and by that I mean I think I’ll try to get my wife to make some. Because, girl, this is way over my head. But, blessings to the Goddess, my wife is a great cook.

    1. You’re a lucky man sir:) Let me know if you, and by you I mean your wife makes them. I’d love to know how they turn out. Oh and by the by Iko, Iko made it to the playlist for my yoga practice. Thank you for that my friend. Om shanti.

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