If you follow me on Instragram, you’ve seen me post these yummy veggie burgers a few times now.

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I’ve eaten my fair share of them without any photographic proof too.  They are just so good!  Back in January I made a big double batch for the freezer, for when baby arrives.  I knew Jacob wouldn’t want to eat them (no meat and filled with chickpeas so an instant no of course), but I figured they’d make a great quick and healthy lunch.

Surprise, they have broccoli and carrots hiding in them too! 🙂

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First I started by making the burger mixture, which is super simple using a food processor.  Then they got shaped into patties and placed on parchment paper covered cutting boards.  Into the freezer they went, then once frozen I just arranged them in a container for easier storing.  You could easily put them in a ziplock bag too once frozen.

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To serve I just heated a small pan over medium-high heat with a little oil in it and sauted each side (frozen from the freezer) for about 5 minutes until warm and slightly browned on both sides.  They are awesome with extra cheese and BBQ sauce + avocado and your favorite burger toppings.  Jessica makes great recipes and that sure includes this one!

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BBQ Cheddar Chickpea Burgers

Recipe from how sweet it is

Makes 4 burgers (you can easily double the recipe)

Ingredients

  • 1/4 cup chopped red onion (or white, use what you have)
  • 1/2 tsp olive oil + 1/2 tsp
  • 1/2 cup broccoli
  • 1 medium-sized peeled carrot, chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 cup freshly grated cheddar cheese + more for topping
  • 2 tbsp barbeque sauce + more for topping
  • 1 teaspoon honey
  • 2 1/2-3 tbsp whole wheat pastry flour
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/8 tsp onion powder

Directions

  1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.
  2. In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.  {If you are planning to freeze them, do that now.}
  3. Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

I have a couple different black bean veggie burgers that I really like, now I’m glad to have this one in my repertoire.   Hope you all like it as much as I do!

Do you have a favorite veggie burger?  Share it below!  What’s your favorite bean to use in veggie burgers?

Heather

6 thoughts on “my favorite chickpea veggie burger recipe”

  1. Yummy! I have made similar burgers but with white beans. They were good but they fell apart when I cooked them. Do these burgers fry better when frozen first? Or do they fall apart at all?

    1. I haven’t had any trouble with them falling apart. In general I do find frozen veggie burgers (or even just chilled in the fridge for a while) stay together better.

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