There are many things that every time I make then turn out perfect and exactly as I want them. Well, veggie burgers ain’t that! I’ve tried many veggie burger recipes and had failure after failure to reckon with.
The main issue with most of the veggie burger recipes I tried (and failed at) is that the burger consistency is just so delicate that they fall apart as they are cooked. One way to make the veggie burgers sturdier is to use a grain or a flour based binder, like bread crumbs, which I use in my Vegan Jackfruit “Crab” Cakes, or oats, which I used in my Meatless Meatballs. But, I really wanted to see if I can skip using those in a burger.
The recipe I came up with uses chickpeas – in all honestly because I bought one too many cans of chickpeas at a recent sale – and some roasted red peppers, for color and flavor. It also uses sunflower seeds that add a different texture, a bit of crunch, good amount of healthy fats and a good amount of iron, which is something that I keep in mind when cooking given that meat, a great source of dietary iron, is off my table. Additionally, a key ingredient that glues the burgers together is “flax egg”, which is flax meal soaked in water which turns it gooey and slimy, just like egg! The mix comes together really quickly and all you need will be a stick (hand-held) blender or a food processor.
The rest of the preparation does take a bit of time but really not much effort because you will let the fridge or a freezer do some work for you. Placing formed patties into a fridge or a freezer to firm up is officially the greatest tip ever. It helped my Jackfruit “Crab” Cakes, and I can now say it most certainly helped these Roasted Red Pepper Chickpea Burgers. I recommend keeping the patties in the freezer for quite a bit, until they are almost frozen on the edges, because these burgers are still gentle and soft while they cook. They do come together as they cool off and they will be great when you serve them, but you will need to be gentle and careful when you flip them so give the patties plenty of room.
Leave the burgers to cool just for couple of minutes. As I mentioned, they will come out of the pan pretty soft and they will get firmer as they cool. You can serve these burgers any way you like your burgers served, in a bun or without. They have a delicious, just slightly sweet flavor from the roasted red peppers and the lovely browning they get as they cook.
Could you bake or broil these? I think that would work. Could you form patties, freeze them and then cook them a week later? I don’t see why not. But in that case I recommend thawing for a bit before letting them hit the griddle. Could these be grilled? Well, sorry to disappoint you but I don’t think so. But, this is not to say that I am not going to try. After all, experimenting is half the fun…
Roasted Red Pepper Chickpea Burgers
What you’ll need:
3 15.5 oz (439 g) cans chickpeas (garbanzo beans), low sodium
1/2 cup roasted red peppers, homemade or store bought (jarred in water)
1/4 cup sunflower seeds, roasted and unsalted
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon soy sauce
2 tablespoon flax meal
4 tablespoons hot water
What you’ll do:
- In a mixing/measuring cup mix flax meal and hot water. Stir well and let stand for 15-30 minutes.
- Place the chickpeas in a large colander or a strainer. Rinse well and drain.
- Put chickpeas, roasted red peppers, sunflower seeds, “flax eggs”, and all the spices in a large and deep mixing bowl (or the food processor if that’s what you are using instead of the stick blender) and blend until mostly blended. I like some texture to the burgers so I do leave some bigger chunks around, but follow your taste buds and preferences here.
- Line a flat serving platter or a tray with wax paper. Using your hands shape the burgers and place them on the tray. This amount of the burger mix makes about 8 good size burgers. Put the burgers in the freezer for 30-45 minutes of refrigerator for 2-3 hours. If using the freezer method make sure the patties are not frozen through but still soft in the middle and mostly solid at the edges. If you are using the refrigerator, the patties need to give some resistance when you poke them.
- Spray the bottom of your frying pan with cooking spray and heat over high heat. Put 3-4 burgers in at a time, how many depends on the size of your pan and it’s important to keep in mind that these burgers are on a softer side so need some extra space around them to help with moving around and flipping. Cook for 4-5 minutes on one side, carefully flip around and cook for another 3-4 minutes.
- Let the cooked burgers rest for 5 minutes or so, then serve!
Copyright © Eat the Vegan Rainbow, 2017