Have you ever eaten something that is just so amazing you have to stop mid-chew and contemplate what you just put in your mouth? Well I can tell you these veggie burgers are the definition of this moment. I had previously eaten pre-made processed veggie burgers that I would buy from the grocery. They were good, quick, easy and gluten-free. But once I discovered my soy allergy they were a no-go. So what was a girl to do without her quick veggie burger option? Scour the internet for a recipe to make her own! And then the discovery of the best burger happened.
Thanks to Kelly from Foodies Fiasco my dreams of finding the perfect vegan, soy-free, gluten-free burger came true. Here is her original recipe, but I modified mine and the method I use to make them, so that is what I will be posting here.
The Incredible Chickpea Veggie Burger
Ingredients: (I usually make 1 cup of dried chickpeas and get about 8 burgers, with some extra “dough” leftover. But the ingredients amounts are from the original recipe and it makes about 1 and 1/2 burgers. So I go through the process 5 to 6 times for the amount of burgers I want. I have to do these small batches because I have a tiny Black and Decker food processor that is not the best. So you could just double the ingredients off the bat and get 3 burgers from one process.)
- 1/2 Cup of cooker Chickpeas
- 2 TBS of Chickpea Flour
- 1 1/2 tsp of Egg Replacer
- 2 TBS of Water
- 1 Cup of Veggies (I use Kale and Carrots…which I highly recommend!)
- Seasoning (Spices and Herbs) to your desire! Go crazy here. Black Pepper, Onion Powder, and Garlic Powder are a must. Then add what ever you want. I love smoked paprika or chili powder in mine!
- Place the chickpeas, Chickpea Flour, Egg Replacer, Water and Spices in the processor. Then add your veggies on top.
- Next begin to process and pulse the ingredients. You may have to stop and scrap the sides and mix it around it you have a crappy processor like me. Continue this until you get a nice blended mixture but not puree because you want texture in your burger!
- Now scoop out the mixture and place in a bowl. Time to get you hands dirty! I usually form 1 patty, then go back repeat the mixture process and form the other two patties with the rest of the mixture and the new mixture. I make the patties about the size of my palm, but you can always wing it and make larger or smaller ones! It is all up to you, totally adaptable.
- I make my patties in advance, that’s why I make so many. So what do I do, I freeze them. I take a baking dish and line it with foil and the tiniest bit of oil (or non-stick spray). Then place the patties down.
- Then I either put another layer of foil if I need to fit more burgers on top or I will just close the top off with foil so they are covered and I can place them in the freezer. They should remain in the freezer for at least 12 hours or overnight. Then I place each one in a separate plastic baggie and then place those in a large plastic bag.
- To Cook: I take out a burger in the morning if I want to make one for dinner so it has time to thaw a bit. Then just preheat the oven to 375°F. Cook your burger for about 15 minutes on one side. Then flip and cook for an additional 5 to 7 minutes on the other side. Take it out and give your taste buds what they want!
- I like to serve mine with ketchup (a must), and a sweet potato + cinnamon + hemp seeds. This is probably one of my favorite dinners!
(This is missing ketchup I just noticed, haha!)
So tell me:Have you ever made your own veggie burger? Or do you still but processed? If you are still buying processed, that must change! Making your own is so easy, fun, healthy, and delicious!
Any awesome Veggie Burger recipes you think can stand up to this one?