What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!
I’ve tried quite a few different varieties of homemade Veggie Burgers. What have I learned? You have to get it JUST RIGHT…after quite a bit of experimentation.
I had pretty much given up on any type of veggie burger that wasn’t made from black beans. I always had success with black bean burgers, and so I abandoned mission on all other types. Then my buddy Anna got me pretty darn curious about some supposedly delicious chickpea burgers. . .
That was it – I gave in. I had to try them. I am SO glad I did.
I used quite a variety of spices in mine, and I think it turned out perfectly as far as taste. I will forewarn you that you want to make these burgers as thin as possible. They tend to be just a tad mushy on the inside, since they’re baked in the oven rather than fried. It’s a sacrifice I’m willing to make in order to keep the calories lower.
Besides the slight mushy-ness, they are seriously the most DELICIOUS veggie burgers I’ve ever tried. My husband loved them, too. We served them up with some corn on the cob and a mixed side salad. Oven-roasted potatoes go great with it, too!
Chickpea Veggie Burgers:
- 1 can chickpeas (I think mine was 18 oz)
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup onion
- 1/2 cup carrots
- 1/2 cup zucchini
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp coriander
- 1 tsp cumin
- sprinkle of ground red cayenne pepper
- desired amount of salt and pepper
- Finely chop onions, carrots, and zucchini.
- Preheat oven to 350 degrees.
- Drain and rinse chickpeas. Dump them into a bowl and mash them. (I like to use my hands. When I use a fork or spoon, the individual chickpeas go flying off across the kitchen!)
- Add the 2 eggs and all seasonings. Mix well.
- Add in the veggies and breadcrumbs. Mix well again.
- Form little burger patties. It’s easiest by rolling them into balls and then squashing them down. Remember – don’t make them too thick!
- Place patties on a baking sheet and bake for about 30 minutes, flipping halfway through.
- Serve on buns. Goes great with your typical burger condiments: ketchup, mayo, dressings, onion, lettuce, pickle, tomato, etc. We ate ours with lettuce, onion, and ketchup. We also melted cheese on top. DELISH.
A Couple Notes:
- This recipe lends itself to LOTS of creativity and experimentation. Feel free to try out different spices, as well as different types of vegetables!
- We froze the extra patties and ate them the following week. They held up really well, and the texture was BETTER than they were straight from the oven. However, way too much of the flavor was lost in the freezing process. For this reason, I don’t really recommend freezing these. Which is fine and dandy in my opinion, because this is a QUICK meal to throw together!
Thanks for the inspiration, Anna!