Why make this?
Looking for a tasty meal that’s quick and seriously tasty? Rustle up some of these delicious vegetarian burgers, packed with protein, they’re a real crowd pleaser! Sometimes we veggies want a really filling option, and these would please the meatiest of eaters too.
We’ve all tried loads of pre-made veggie burgers, but they can be pretty expensive and full of preservatives. This recipe will give you 6 burger patties so could technically serve 6, though we love to make double stacked burgers in my house. We get three decent juicy burgers from this recipe.
This mix can be made earlier in the day and kept in the fridge until needed. I like to keep the mixture in a bowl and then scoop it straight into a hot pan when we’re ready to eat them.
Who can eat this?
Vegetarians: Definitely, no meat in sight.
Vegans: They’re perfect for vegans just skip the cheese when serving or use your favourite vegan cheese.
Celiacs/coeliacs/gluten intolerant: This recipe is perfect for coeliacs/celiacs as it uses oats as a binder instead of flour. A note on oats, please be sure to buy a gluten-free labelled bag! Although oats are naturally GF, they are prone to cross-contamination in production, and it’s never worth the risk(the fear is real people!)
Kid-friendly: Absolutely, kids love burgers, and these are guilt-free with a tonne of protein and hidden veg inside. For a bite-size version, click here.
Tip!
If you’ve had your blender for a long time, do consider sharpening the blades. I’ve had mine for a few years and hadn’t noticed the blades dull over time, it was taking forever to handle even a small mixture. Who has time to waste! I sharpened mine, and now I can make these burgers quickly to the perfect lump-free consistency.
Recipe: Chickpea Burgers
Makes 6 single burgers, or 3 double stacked burgers
Ingredients
- 1 can of organic chickpeas, rinsed
- 1 red onion, chopped
- 1 aubergine/eggplant, sliced
- 3 teaspoons ground coriander
- 3 teaspoons cumin
- 3 teaspoons onion powder
- 2 teaspoons tomato puree
- 2 tablespoons extra virgin olive oil
- 1 cup gluten-free rolled oats(or regular oats if you can eat gluten)
- Salt and freshly ground black pepper to taste
Instructions
- Put all of your ingredients into your food processor apart from the oats. Blend until smooth like hummus.
- Add the oats to the burger mix and blend for 1-2 minutes or until it’s lump-free. It must be really smooth, if you can see little bits of oats then keep mixing.
- Heat your oil on a non-stick frying pan.
- Use an ice-cream scoop to get even sizing for your burgers and scoop them straight onto the hot pan. You should get six burgers.
- Flatten each one straight away with a spatula.
- Cook each side for about 8 minutes on low-medium heat, ensuring they’re not getting too dark while cooking through.
Serving suggestions
- Bunless with lettuce, tomato, sliced red onion and light mayonnaise
- Brioche bun with gherkin and garlic aioli
- Multigrain bun with melted sharp cheddar, ketchup and French mustard