I’ve made veggie patties at home many, many times before but they almost almost fall apart. You can imagine how happy I was to find tonights spicy chickpea veggie burgers sticking together throughout cooking and eating. Not only did they stick together but the taste was awesome! I found myself sneaking bites of the uncooked mixture as I was making the patties. Feel free to sample as you go – no raw eggs or meat involved!
These brilliant patties are an amazing option in contrast to those locally acquired variants that claim to be veggie burgers. Have you at any point perused the rundown of fixings in a portion of those items?! Amazing! There’s hardly any looking like vegetables in them and they’re frequently loaded with additives, sodium and different added substances.
There two or three respectable locally acquired choices out there today and you can’t beat them for outdoors and BBQ’s yet on the off chance that you have the opportunity and are searching for a flavorful and solid custom made choice, this is it!
These burgers are highly cherished and perhaps the most mainstream plans on the blog with many phenomenal audits. In the event that you need a few hints, stunts, formula replacements and elective cooking strategies, I’d propose perusing the remarks for peruser criticism.
As well as being loaded with flavor, these patties just require around 10 minutes to prepare and you presumably have the majority of the fixings as of now! Don’t hesitate to switch up the flavors and flavors depending on the situation yet I love the tart red wine vinegar with the peanut butter, Sriracha and cilantro. It doesn’t exactly solid like it should work however it truly does, I swear!
INGREDIENTS
- 1 19 oz can (2 cups) chickpeas, drained, well-rinsed and mashed
- 1/2 red onion, finely diced
- 1 small zucchini, grated
- 3 tbsp finely chopped cilantro
- 3 tbsp (45 mL) red wine vinegar
- 1 tbsp (15 mL) sriracha sauce
- 2 tbsp (30 g) natural peanut butter.
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp sea salt
- 1 cup (100 g) quick oats (gluten-free if needed)
- 2 tbsp (30 ml) extra virgin olive oil.
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.
- Form into 6-8 patties.
- Cook on the BBQ around 400 F for approximately 10 minutes each side or fry in a pan with some oil for 3-5 minutes per side
NOTES
- For successful recipe substitutions and alternative cooking methods, read through the comments below.These burgers can be frozen after cooking and re-heated in the oven as needed.I haven’t made them without oil but many readers have with success. Read through the comments for some great substitution ideas!
